I love my slow cooker! Let’s be honest, it’s great. You put a bunch of stuff in the thing in the morning before you leave for work, and when you get home…dinner! I use my slow cooker for everything. Roast chickens, soups, stews, even desserts. However, there is one meal that has a tendency to be neglected by slow cookers lovers like myself…breakfast.
Why don’t we use our slow cookers more for breakfast? I honestly don’t know. What could be better than waking up to a hot tasty slow cooked meal?!?! Nothing if you ask me!
So for all of you slow cooker breakfast virgins out there, here is a great recipe to get you started. Once you try it, I guarantee you will be a convert! For this slow cooker recipe Sara and I did a twist on eggs Florentine. We used the My Clean Kitchen breakfast sausage recipe (which is in our e-cookbook, only $2.99!), added some eggs, spinach and locally sourced organic feta cheese to make this perfect clean eating breakfast casserole. Since it cooks while you sleep, this dish would be great to make when you know you will have a busy morning. It would also be the perfect holiday breakfast since it requires absolutely no cooking in the morning!
Local Ingredients: Farm Fresh Eggs (purchased at a local farm-stand), organic feta (purchased from a local cheese shop)
6 oz organic feta cheese, crumbled (preferably locally sourced)
12 fresh organic cage free eggs
In a large bowl combine the ground pork or turkey, sage, thyme, rosemary, red pepper flakes, maple syrup, sea salt, and black pepper. Mix with your hands until all the ingredients are incorporated.
Cook the sausage in a large skillet over medium high heat, until browned. Remove sausage from the skillet and spread evenly over the bottom of the slow cooker.
Add the spinach to the same skillet you cooked the sausage in. Cook the spinach until it starts to wilt, about 2-4 minutes. Once the spinach has wilted layer it over the cooked meat in the slow cooker.
Next, sprinkle the feta evenly over the spinach.
Whisk together the 12 eggs in a large bowl. Season with sea salt and fresh ground black pepper to taste. Pour the eggs into the slow cooker, making sure to distribute them evenly.
Place the cover on the slow cooker and cook on low for 8 hours.