Heat a medium cast iron skillet over medium heat for 2 minutes.

Add the pork sausage, and break it into small crumbles. Cook for 3 minutes.

Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook 5 minutes longer. Turn the heat off.

Stir in the chopped onion and bell peppers.

Grease the bowl of the slow cooker with ghee. 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. Serve hot.