Overnight Breakfast Casserole

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! 

Overnight Breakfast Casserole

Prep Time: 5-10 mins
Cook Time: 6-8 hours
Yields: 6-8 serving

12 eggs, whisked
1 lb breakfast sausage, sugar-free
1 red pepper, diced
½ sweet or yellow onion, diced
1 lg sweet potato, shredded/grated
¼ cup full-fat coconut milk
1 tsp each: garlic powder, dried basil, dried oregano
½ tsp salt + to taste
¼ tsp black pepper
2 tbs nutritional yeast
  1. Dice all veggies, whisk your eggs and grate/shred your sweet potato using a hand grater or the shredding attachment on your food processor.
  2. Lightly grease your slow cooker using coconut oil. Then, dump all ingredients into it. Be sure to crumble the meat as you toss it in so it is broken up and not in a big hunk. Use a large spoon to combine well.
  3. Turn your slow cooker on low for 6-8 hours. When it's done, slice and serve!

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.