Prep: 10 mins
Cook: 2-3 hrs 10 mins
2 T ghee, divided 1 lb pork sausage / mince
1 t dry rubbed sage
1 t dried thyme
½ t garlic powder
½ t ground black pepper
½ t sea salt
½ cup chopped red onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
12 large eggs
½ cup coconut milk
1 T nutritional yeast
Oil a medium cast iron skillet and heat over medium heat for 2 minutes.
Add the pork / sausage mince, and break it into small crumbles. Cook for 3 minutes.
Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook for 5 minutes longer. Turn the heat off. Stir in the chopped onion and bell peppers.
Pour the pork and vegetable mixture into the bottom of the slow cooker.
In a large mixing bowl, whisk the eggs, coconut milk, and nutritional yeast until the eggs are thoroughly combined. Pour it into the slow cooker over the pork mixture.
Cover, and cook on LOW for 2–3 hours, until the eggs are cooked through.
Slice into 6 servings, and serve hot.