Crock-tober: Sausage & Egg Soup

IMG_8429Who doesn’t love a crockpot meal? I remember growing up on the crockpot – watching my mom throw food into it during breakfast & then coming home after school to a house smelling mouth-watering good. The best!

Like mother, like daughter – I live for my crockpot! I love throwing ingredients into it & having my hub come home to a house filled with warmth.

This dish lived up to my other crockpot dishes – Y.U.M.

  1. Remove the case from 4 mild italian sausages, crumble & add to crockpot
  2. In crockpot combine 1 diced onion, 1 can of whole tomatoes (15oz/unsalted), 3C vegetable broth, 4 cloves of minced garlic, 1t thyme, 1t oregano & 1/4t chili flakes
  3. Cook on low for 6hours
  4. On the stovetop boil water, add in 10 eggs & hard boil (cook for about 10minutes)
  5. Remove from heat, let cool & remove shells – half all 10 eggs & remove 5 yolks (toss or store for later use) – set aside
  6. 10minutes before crockpot is done add in 1.5C of lite coconut milk, 5 halved whole hardboiled eggs, 5 halved hardboiled egg whites & 4C chopped kale
  7. Cover & let cook for the reminder of the 6hours

Serve & garnish with fresh chives, enjoy!

Nutritional Info Per Serving (Serves 4): 195 calories – 6.5 grams of fat – 16 carbs – 17 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Crock-tober Sausage & Egg Soup:

  • 4 chicken sausages
  • 10 eggs
  • 4C of chopped kale
  • 1 onion
  • 4T fresh chives
  • 1 15oz can of unsalted whole tomatoes
  • 1 can of lite coconut milk
  • Basic Pantry: minced garlic, thyme, oregano, chili flakes

Original recipe here.

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