What’s the forecast for today? Looks like there won’t be a cloud in the sky… just a 100% chance of some Sunshine Breakfast Bake! Yahoo! It’s going to be the best day ever! Even the rainiest skies couldn’t dampen your day when you start it off with this spicy sausage, salty bacon, sweet bell peppers, tender white sweet potatoes, and fluffy egg concoction. Sounds like you’re going to be on cloud nine with this one! Come rain or shine, the Sunshine Breakfast Bake will have you chasing rainbows!
Ingredients
- ghee, to taste, softened, for greasing the slow cooker
- 1/2 pound bulk breakfast sausage, crumbled
- 6 ounces bacon, chopped
- 1/2 cup yellow onion, diced
- 1 pound white sweet potatoes, peeled and shredded
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 16 large eggs, beaten
- 1/2 cup almond milk
- 1/4 cup full-fat coconut milk
- 1 teaspoon sea salt
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cracked black pepper
- green onions, to taste, sliced, for garnish
Directions
Step 1 –Grease a slow cooker with the ghee.
Step 2 –In a skillet over medium-high heat, add the sausage, the bacon, and the onion and cook until the sausage is browned and the onion is softened, about 10-12 minutes. Drain off the excess fat.
Step 3 –Place the white sweet potatoes in the prepared slow cooker and press them down slightly.
Step 4 –Add the meat mixture, the red bell pepper, and the orange bell pepper to the slow cooker.
Step 5 –In a large bowl, whisk the eggs, the almond milk, the coconut milk, the salt, the dry mustard, and the pepper together.
Step 6 –Pour the egg mixture in the slow cooker.
Step 7 –Cover the slow cooker and cook the breakfast bake on low heat, about 6-8 hours.
Step 8 –Serve the breakfast bake garnished with the green onions.
