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You are here: Home / All Recipes / Crock Pot Breakfast Casserole

December 20, 2020 By Nancylynn 33 Comments

Crock Pot Breakfast Casserole

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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.

An overhead shot of a crock pot egg casserole

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?

Two plates of eggs on a white table

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!)

all the ingredients needed for low carb egg casserole

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!

A bowl of eggs and almond milk

How to make this Slow Cooker Breakfast Casserole

  1. Spray your crock pot with olive oil spray.
  2. Mix eggs, almond milk, dry mustard, salt, and pepper together in a large bowl and whisk until combined. 
  3. 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.  

Pouring eggs over veggies and cheese in a slow cooker

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!

A close up shot of breakfast casserole

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!  

Pinterest image with text overlay of crock pot breakfast casserole

Like this recipe?  You will love these: 

Mason Jar Egg Casseroles

Sausage and Zucchini Quiche

Crustless Zucchini Quiche

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Crock Pot Breakfast Casserole

  • Author: Nancylynn Sicilia
  • 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
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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!


Scale

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

  1. Spray your crock pot with olive or coconut oil spray.
  2. Mix eggs, almond milk, dry mustard, salt, and pepper together in a large bowl.
  3. 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.
  5. Cook on low for 5-7 hours, or until eggs are set and the top is browned. Yum!

Equipment

Crock Pot

Buy Now →

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

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

 

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Filed Under: All Recipes, Breakfast, Cauliflower, Cooking Method, Courses, Diet, Gluten-Free, Hidden Veggies, Ingredient, Kid-Friendly, Slow Cooker

Reader Interactions

Comments

  1. Caroline says

    September 5, 2016 at 10:08 pm

    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..!

    Reply
    • Nancylynn says

      September 5, 2016 at 11:02 pm

      The problem is the blue…it’s a full blue for a serving size. Do you see what I mean?

      Reply
  2. Melissa says

    September 12, 2016 at 1:06 am

    Any experience doubling the recipe? When I have a full house for a weekend, it’s a BIG full house!!!

    Reply
    • Nancylynn says

      September 12, 2016 at 11:45 am

      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.

      Reply
  3. Christina Long says

    October 4, 2016 at 4:49 pm

    What is the serving size?

    Reply
    • Nancylynn says

      October 4, 2016 at 5:21 pm

      cut into 6 equal servings

      Reply
  4. Amanda says

    November 23, 2016 at 5:08 pm

    Can I make this in the oven and if so how?? Thanks!

    Reply
    • Nancylynn says

      November 23, 2016 at 10:03 pm

      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!

      Reply
  5. Amanda says

    November 23, 2016 at 10:26 pm

    Thank you so much for responding!! Will be making it tomorrow!!

    Reply
  6. Jaime Peters says

    December 22, 2016 at 6:18 pm

    Do you need to cook the turkey bacon before putting it in the crockpot? Thanks!

    Reply
    • Nancylynn says

      December 23, 2016 at 1:29 pm

      yes!

      Reply
  7. Renee says

    September 22, 2017 at 3:22 pm

    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.

    Reply
    • Nancylynn says

      September 22, 2017 at 3:36 pm

      Awesome!!!! How long did it take in the oven? What cook temp? This is great – thanks for sharing! <3

      Reply
      • Renee says

        September 27, 2017 at 1:39 am

        I cooked at 350 and for roughly 35-40 minutes.

        Reply
  8. Dana says

    September 28, 2017 at 3:35 am

    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.

    Reply
    • Nancylynn says

      September 28, 2017 at 12:31 pm

      Oh, awesome, Dana!! This is really helpful – thank you for sharing and I’m so glad you guys enjoyed it!

      Reply
  9. Donna says

    October 2, 2017 at 1:55 am

    Can a person use brown rice instead of the cauliflower rice.

    Reply
    • Nancylynn says

      October 2, 2017 at 11:31 am

      I think using potatoes would be better…I don’t know that the rice will cook in the crock pot without liquid?

      Reply
  10. Kasey says

    December 29, 2017 at 12:00 am

    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.

    Reply
    • Nancylynn says

      December 29, 2017 at 1:22 am

      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!

      Reply
  11. kelly says

    January 9, 2018 at 3:56 pm

    This sounds amazing! what size crockpot is best to use with the recipe?

    Reply
    • Nancylynn says

      January 9, 2018 at 6:47 pm

      It will fit in any standard sized crock pot easily!

      Reply
  12. Phyllis says

    January 12, 2018 at 1:51 pm

    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

    Reply
    • Nancylynn says

      January 12, 2018 at 4:22 pm

      What about lentils and/or black beans???

      Reply
  13. Bridget says

    April 6, 2018 at 8:31 pm

    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!

    Reply
    • Nancylynn says

      April 10, 2018 at 5:54 pm

      I will get on this ASAP! I have been meaning to :).

      Reply
      • Erin Patrick says

        April 11, 2020 at 3:32 pm

        I would love the instant pot version!!

        Reply
        • Katie says

          May 13, 2020 at 9:01 pm

          Is there an instant pot version somewhere and maybe I missed it? I would LOVE that! 🙂

          Reply
          • Nancylynn says

            June 11, 2020 at 12:34 am

            https://confessionsofafitfoodie.com/21-day-fix-mason-jar-egg-casseroles/
            This is the IP version made in mason jars!

  14. Bethany Scott says

    October 30, 2020 at 5:31 pm

    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!

    Reply
    • Nancylynn says

      October 30, 2020 at 5:47 pm

      Oooh – I love this idea! I would add them in right into the cauliflower rice mixture and keep everything the same!

      Reply

Trackbacks

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