• 30 mins.
  • 8-12
Image for Slow Cooker Breakfast Casserole

Ingredients

  • 1 tablespoon ghee, divided
  • 1 head of kale, destemmed
  • 32 oz (4 cups) cauliflower rice
  • ½ cup onion, diced
  • 1 ½ cups cherry or grape tomatoes, halved
  • 3 cups shredded cheddar cheese
  • ½ cup feta cheese 
  • 12 eggs
  • ½ cup Hemp Hearts
  • ½ cup water
  • 1 ½ teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • ¼ cup chives, chopped

Directions

  1. In a large pot, drop kale into boiling water and cook until vibrant green and wilted, 1-2 minutes.
  2. Strain and rinse with cool water until cool to touch. Squeeze out any excess water from kale and roughly chop.
  3. Grease 6-quart slow cooker with 1 teaspoon ghee.
  4. In the slow cooker, layer half of cauliflower rice, kale, onion, cheese, tomatoes. Repeat with other half of ingredients.
  5. In a blender, blend together Hemp Hearts and water until smooth.
  6. To blender, add eggs, salt, cayenne and 3 teaspoons of melted ghee. Pulse a couple times until combined.
  7. Pour egg mixture over layered veggies & cheese in pot and sprinkle with feta cheese.
  8. Cover and cook on low 6-8 hours until eggs are set.
  9. Serve topped with chives, Hemp Hearts and more feta.