Do you just love it when experiments work out!? I had an idea for brunch this weekend, and it invoked my crockpot. I wasn’t sure how it would turn out, but I was pleasantly surprised, and now I’ve got leftovers for supper tonight and lunch tomorrow!
My family makes egg bake every Christmas morning and this year my mom tried a new recipe in a slow cooker. It was pretty good, but I wanted to come up with one of my own that had more nutrients and bigger flavors. That would be my one complaint with egg bakes, sometimes they can be bland or they rely too heavily on the buttered, frosted flake topping. I know you people know what I’m talking about!
Well, ditch the frosted flakes for tomatoes, and ditch the shredded cheese for sweet potatoes (which, ironically, looks like shredded cheese in the casserole, so you might be able to fool your kids!). The casserole is so colorful, flavorful and filling; it will start your weekend off right! There is a small amount of dairy in the recipe which can easily be omitted if you are completely dairy free. If you do 15 minutes of prep work the night before, all you have to do in the morning is dump and wait – which even I can handle, before my coffee 🙂
Happy sunday and happy cooking!
Slow Cooker Provençal Egg Casserole
1 lb ground pork sausage
1 clove garlic, minced
4 oz chopped fresh mushrooms
1 cup dark leafy greens (I used a kale mix, and ripped the leaves into smaller pieces)
1 large sweet potato, peeled and shredded (approx 2 cups shredded)
1/4 cup heavy cream (optional – do not substitute milk)
1/2 tsp Rosemary
1/2 tsp thyme
Sea salt and fresh ground pepper
1 cup cherry tomatoes, halved
1/4 cup fresh shredded Parmesan cheese (optional)
Parsley flakes, garnish
In a medium size saucepan over medium heat, brown sausage and garlic. Once fully cooked (no pink remaining), remove from pan using a slotted spoon, reserving the drippings in pan. Add mushrooms to pan, cooking until softened and light brown. Add greens to pan, cook an additional 3-4 minutes, until greens are slightly wilted and a more vibrant green. Combine the cooked sausage, mushrooms and kale with the shredded sweet potato.
At this point, you can refrigerate these ingredients overnight in a tupperware, to make morning assembly much faster – or continue with the recipe.
Rub bottom and sides of interior crockpot with coconut oil to create a thin coat**. Add sausage mixture. In a separate bowl, whisk together the eggs, seasonings and cream (if desired), until well combined. Pour over sausage mixture. Stir to combine evenly in the crockpot. Mixture will be think.
Cook on high for 2.5 hours total, or until center is set. Add the tomatoes and Parmesan (if desired) on top of egg mixture for final hour of cook time.
To serve, slice in crockpot and remove carefully with a spatula. Garnish with parsley flakes.
In the photo at the top of the post, I’ve served the casserole with half a sliced banana and a handful of blueberries.
**One note – as it was cooking, I was concerned that the sides were going to burn or get stuck to the crockpot. But, surprise, the casserole just got a nice crunchy crust around the outside and the pieces popped right out! Just be thorough with the coconut oil, and you should be good to go!