Tons of veggies-some even disguised as potatoes- turkey bacon, cheese, and fluffy eggs make this Low Carb Crock Pot Breakfast Casserole so delicious! Perfect to wake up to on a holiday morning or a typical Monday! This post contains affiliate links for products I am obsessed with.
This post was originally published on May 15, 2016, but is getting a 2020 new photo glow up!
Confession #82 – I totally planned to get this recipe updated sooner, before you all made your Christmas breakfast shopping lists.
The good thing? You really don’t need a holiday breakfast or special brunch to make this delicious casserole – it’s perfect for meal prep and it even makes a great weeknight dinner!
Who doesn’t love breakfast for dinner?
Low Carb Breakfast Casserole
This recipe is based on a similar recipe that I have made many times and it’s always a hit, but it calls for a whole bag of frozen hash brown potatoes. While that version is delicious, I really wanted to try a low carb breakfast casserole with Hidden Veggies. Can you guess what ingredient swap I made? (I bet you can!)
Ingredients for Crock Pot Breakfast Casserole
- eggs – I look for organic cage free eggs whenever possible (Aldi has them for a great price!)
- unsweetened almond milk – you can also sub skim or 1% milk
- dry mustard – this add some extra flavor, but you can omit it if you don’t have it on hand
- 1 small head of cauliflower, shredded or riced in a food processor – you can also swap it for a bag of frozen cauliflower rice (about 4 cups). This is our hidden veggie swap! You could use hash browns here, too, if you want to go that route instead!
- 1 small onion, diced small – you can omit this or use extra bell pepper if you don’t like onions or if you have picky kiddos. Tip: dice it up small and they will blend right in!
- 1 bell pepper, diced – you can use red or green for this casserole (or both!)
- 8 slices of low sodium, all natural turkey bacon cooked and diced – you could also sub 6 links of all natural turkey sausage
- 2 cups of shredded cheddar cheese – if you want to reduce your blue container, you can use half the amount of cheese, but I think using the full amount is worth it for the flavor!
How to make this Slow Cooker Breakfast Casserole
- Spray your crock pot with olive oil spray.
- Mix eggs, almond milk, dry mustard, salt, and pepper together in a large bowl and whisk until combined.
- Place about a third of the shredded/riced cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion and bell pepper. Season with a sprinkle of salt and pepper, the top with about a third of the bacon and a third of the cheese. Repeat the layers two more times.
4. Pour the egg mixture over the contents of the slow cooker. Cover.
5. Cook on low for 6-9 hours, or until eggs are set and the top is browned. Yum!
Such an Easy Overnight Recipe
This casserole is perfect to put together the night before and set it before you go to bed! Nothing like waking up to the yummy smell of breakfast all made for you! And it will definitely feed a crowd or make enough for breakfast all week!
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Crock Pot Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 6 -8 hours
- Total Time: 6-8 hours
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Tons of veggies-some even disguised as potatoes- turkey bacon, cheese, and fluffy eggs make this Crock Pot Breakfast Casserole so delicious! Perfect to wake up to!
Ingredients
- 8 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Himalayan salt
- 1/2 teaspoon pepper
- 1 head cauliflower, shredded or riced in a food processor
- additional salt and pepper to season the layers
- one small onion, diced small (can omit or use less)
- one bell pepper, diced (can omit or use less)
- 8 slices of low sodium, all natural turkey bacon (look for one without nitrates) cooked and diced (you could also sub 6 links of all natural turkey sausage)
- 2 cups of shredded cheddar cheese (can reduce up to half)
Instructions
- Spray your crock pot with olive or coconut oil spray.
- Mix eggs, almond milk, dry mustard, salt, and pepper together in a large bowl.
- Place about a third of the shredded/riced cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion and bell pepper. Season with a sprinkle of salt and pepper, the top with about a third of the bacon and a third of the cheese. Repeat the layers two more times.
- Pour the egg mixture over the contents of the slow cooker.
- Cook on low for 5-7 hours, or until eggs are set and the top is browned. Yum!
Notes
Makes 6 servings
21 Day Fix: 1 GREEN, 1 RED, 1 BLUE (per serving)
WW: Green – 8 points, Blue – 5 points, Purple – 5 points (per serving) [Calculated using reduced fat cheese]
Optional – For WW, to reduce the amount of points, you have the option to use half the amount of cheese. If you use 1 cup of cheese the point calculations are: Green – 6 points, Blue – 3 points, Purple – 3 points (per serving)
Nutrition
- Serving Size: 1/6 of crock
Keywords: breakfast, slow cooker, casserole, eggs, vegetables, bacon, turkey
Caroline says
I am going to make this this week, in the hopes of making my mornings a little more stress free. If I omit the turkey bacon or sausage, do you think I can have a larger serving for that container count? Or is that just wishful thinking..!
Nancylynn says
The problem is the blue…it’s a full blue for a serving size. Do you see what I mean?
Melissa says
Any experience doubling the recipe? When I have a full house for a weekend, it’s a BIG full house!!!
Nancylynn says
Sounds like FUN!! I haven’t doubled. I think there will be room…but I worry about a mushy center. Any chance you have two crock pots? Otherwise, you can try it and let us know how long you needed to cook it.
Christina Long says
What is the serving size?
Nancylynn says
cut into 6 equal servings
Amanda says
Can I make this in the oven and if so how?? Thanks!
Nancylynn says
Hi! Yes – I would put it in a casserole dish the same way (be sure to spray it down with cooking spray first) and bake it for 45 mins to an hour on 350 or until the egg isn’t runny! Stick a fork in the middle to be sure it’s cooked through. You could also make minis in cupcake tins…so many options!
Amanda says
Thank you so much for responding!! Will be making it tomorrow!!
Jaime Peters says
Do you need to cook the turkey bacon before putting it in the crockpot? Thanks!
Nancylynn says
yes!
Renee says
This was amazing. The perfect ratio of egg to veggies. I did bake mine in the oven and it came out perfect. I also used the bag of cauliflower rice with broccoli that is in the produce section. Thank you for the great recipe.
Nancylynn says
Awesome!!!! How long did it take in the oven? What cook temp? This is great – thanks for sharing! <3
Renee says
I cooked at 350 and for roughly 35-40 minutes.
Dana says
This is so easy and delicious! I omit the cheese, because of dairy issues, and it’s still so good. I also used frozen – then slightly thawed cauliflower rice. Even my picky husband asked me if we had any leftovers, the next day! Thanks for sharing. Making it again for a book study breakfast.
Nancylynn says
Oh, awesome, Dana!! This is really helpful – thank you for sharing and I’m so glad you guys enjoyed it!
Donna says
Can a person use brown rice instead of the cauliflower rice.
Nancylynn says
I think using potatoes would be better…I don’t know that the rice will cook in the crock pot without liquid?
Kasey says
I made this for Christmas morning. I had high hopes for it, but it was sooo sooo salty tasting. I followed the recipe to a T! I absolutely adore all of your other recipes and cook them all the time. I’m not sure if the turkey bacon made it too salty or what happened, but I couldn’t even eat it.
Nancylynn says
I am so sorry Kasey! That’s awful that your Christmas morning breakfast wasn’t what you wanted! If you ever tried it again, I would omit the salt and add some at the end to taste instead. The combination of turkey, cheese and then the added salt could have been to much for you. I use Applegate turkey bacon and it’s not very salty, but other brands have more sodium. Anyway – I am really sorry!
kelly says
This sounds amazing! what size crockpot is best to use with the recipe?
Nancylynn says
It will fit in any standard sized crock pot easily!
Phyllis says
I am a vegetarian – What could I use in place of the meat for the right amount of protein for any of the wonderful breakfast recipes. This seems to be the hardest for me to find for breakfast meals. Would love your suggestions. Thanks
Nancylynn says
What about lentils and/or black beans???
Bridget says
Do you have an Instant Pot version of this at all? Or maybe of the egg and chz cups using ramekins? I am not great with cook times 🙂 Thanks for all your awesome recipes AND the container amounts!
Nancylynn says
I will get on this ASAP! I have been meaning to :).
Erin Patrick says
I would love the instant pot version!!
Katie says
Is there an instant pot version somewhere and maybe I missed it? I would LOVE that! 🙂
Nancylynn says
https://confessionsofafitfoodie.com/21-day-fix-mason-jar-egg-casseroles/
This is the IP version made in mason jars!
Bethany Scott says
Made this recipe this week and it was AMAZING! If I wanted to shred potatoes and add that to it, how much would you add? Would you change the recipe any for that? I’m trying to fit in all my yellows and prefer to get them in earlier in the day. Thanks so much for all your recipes!
Nancylynn says
Oooh – I love this idea! I would add them in right into the cauliflower rice mixture and keep everything the same!
Kelli says
If using turkey sausage, can I just cut up and throw in uncooked or do I need to cook before adding to crockpot? Trying to save a step and extra pan if possible!
Nancylynn says
Go for it – as long as you don’t mind the sausage not being “browned”. If you don’t mind the texture, I’m all about saving the extra dishes!
Cindy says
I want to use frozen riced cauliflower. Do I need to thaw before using? I am baking in the oven. Also what size bag of riced cauliflower?
Nancylynn says
Hi! You will be fine to use it frozen, but it may extend the cook time a bit. A bag around 10 oz (give or take) will work perfectly!