Crock pot Breakfast Casserole
- 1 lb chorizo sausage (be sure to check your ingredients) [removed from casings if that's how your sausage came]
- 1 small onion
- 12 eggs
- 1 cup coconut milk
- 1 small butternut squash
- Ghee/oil for greasing the crockpot
- Note: I did not add any seasonings because the chorizo had enough salt/other spices. However, if you tried another combination, you might need a little salt, pepper.
How to Make It
- In a skillet, start to cook the chorizo. Meanwhile, dice the onion.
- Once the fat has begun to render, add the onion, cooking just until the onion is soft (you don't need to finish cooking the sausage - it will finish in the crock pot).
- Whip together eggs and coconut milk.
- Peel, de-seed, and slice/dice/chop your squash.
- Grease the inside of your crock pot (this is to help minimize the sticking).
- Put in your squash, the sausage/onion mixture, and then the egg/milk mixture. Stir and make sure that all of the food is covered by the egg/milk mixture.
- Turn crock pot on low for 8-10 hours (I did 10...and it sat on warm for awhile...still very good).
- Wake up .
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