Double bonus this week-two recipes! Sorry for the break in transmission, I was battling with a bug and being challenged with memories of CFS. You will hear more in due course, no doubt!
Meanwhile I came across a couple of recipes for slow cooker breakfast casserole and couldn’t resist trying my version. It seemed to go down well with husband who has decided to go gluten-free. Son no.1 wasn’t sold on the spinach layer so I’d probably just stir it in next time. If you fancy trying different vegetables, mushrooms and kale would go well- let me know what works!
This really easy recipe serves 8 and took about 15 minutes to prepare in the evening and cost about 75p per portion. If you don’t have a slow cooker you could roast it for about 45 minutes at 180°C having prepared it in the evening and refrigerated it over night.
Breakfast in a pot
Ingredients
2 medium to large sweet potatoes, peeled, grated or processed
150g chopped smoked bacon
500g free range organic pork mince
1 small onion
1 tsp dried sage
sea salt and black pepper to taste
1 bag baby spinach washed and drained
1 yellow or red pepper chopped chunky
10 medium free range eggs
250ml coconut milk
125ml almond milk (or use any milk of choice to replace these two)
1/2tsp dry mustard
Method
Pack shredded/grated sweet potato into base of slow cooker
Dry fry bacon lardons or pieces until fat is flowing then add pork and onion and stir on medium heat til light brown 4-5 minutes. Add sage and seasoning and stir well. Stir through pepper and spinach (or you can leave these and top off the pot with them)
Tip meat onto sweet potato and level. Top with spinach and pepper if desired.
Lightly whisk eggs, milk and mustard and pour over – it will disappear!
Place lid on slow cooker and cook on LOW for 6-8 hours
Serve with homemade tomato ketchup
Store leftovers in fridge for warming up tomorrow!
Homemade Tomato Ketchup
150g organic tomato puree
2 tbsp vinegar (I use cider Apple, white wine vinegar would work too)
75ml water
1/4 tsp cinnamon
1/4 tsp dry mustard
1/8 tsp cayenne
Pinch allspice or ground cloves
Whisk all ingredients together until well-combined
Decant into clean sauce jar, label and refrigerate.
Use within 2 weeks
sevenchickens 