Slow Cooker Overnight Breakfast Casserole (Whole30, Dairy Free)
Simple ingredients and a slow cooker make this Overnight Breakfast Casserole beyond easy to make! Works perfectly for a family breakfast or to feed you through the whole week
I've been adding more and more morning workouts to my schedule. By the time I'm done, I'm ravenous. I feel like I could eat 4 dozen eggs and 5 pounds of bacon and not make a dent in my hunger; however, this would be pretty unattractive. Instead, I have been meal prepping breakfast to take with me to work. While my Spaghetti Squash Breakfast Bake has always been a hit, it's nice to switch it up with something different.
This breakfast casserole is unbelievably easy to make. It's flavorful, savory, satisfying and one of those "set it and forget it" dishes. That's right folks, this Overnight Breakfast Casserole is another beloved slow cooker recipes! Toss it in on a Sunday, Monday, Tuesday, (any day!)... turn it on and forget about it until the next morning when you have a big, sexy pot of goodness waiting for you!
Disclaimer: I use a slow cooker that automatically turns to the warm setting when it's done. If you don't have this setting to use when cooking it overnight, be cautious about time (for overcooking) and leaving it unsupervised (for safety) when making this recipe!
- 12 lg eggs, whisked
- 1 lb breakfast sausage, sugar-free
- 1 lg red pepper, diced
- 1/2 lg sweet or yellow onion, diced
- 1 lb sweet potato, shredded
- 1/4 cup coconut or non-dairy milk
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt + addtl to taste
- 1/4 tsp black pepper
- 2 tbs nutritional yeast
Note: I used a white sweet potato, but any type of sweet potato will work. You can also use a regular white potato if you prefer.