Crock Pot Egg Casserole

 Makes 8 servings

1 lb Italian sausage, or ground turkey 

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, or 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

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 for 8 minutes, until nicely browned.  Remove from the heat and set aside. 

For assembling:  Spray your crock pot 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.