Crockpot Egg Casserole for Clean Eating on a Budget
Ingredients
- 1 lb. Italian sausage, or ground turkey meat
- 1 tsp fennel seeds
- 1 tsp olive oil
- 1 red bell pepper, seeded and diced small
- 1/3 cup chopped green onions
- 1/2 cup crumbled feta cheese, or any cheese of choice
- 1 cup unsweetened milk, dairy or non-dairy, I used unsweetened organic coconut milk from a can
- 12 large eggs
- 1 Tbsp Dijon mustard, or dry mustard
- 1/4 tsp chili powder
- 1/4 tsp ground white pepper
- 1/2 tsp sea salt
- avocado or olive oil cooking spray
Instructions
- In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.
- Heat oil in a heavy skillet over medium heat. Once hot, add in the turkey/sausage with the fennel seeds, and cook, breaking the meat with a wooden spoon. Cook for about 8 minutes, until nicely browned. Remove from the heat and set aside.
For assembling; spray your crock pot or slow cooker with cooking spray.
- Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.
- Pour the beaten egg mixture over the top of all your layers.
- Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in the center.
- The casserole may easily burn along the edges a little bit so please keep an eye on your crockpot for the last hour of cooking. I REALLY prefer the LOW setting for this reason.
- Once finished cooking, turn off the pot and allow it to cool for a while. As it cools down, the edges will detach from the pot, making it easy to transfer to a serving dish.
- Slice and serve immediately. Enjoy!
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