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! This post contains affiliate links for products I am obsessed with.
Confession # 82 – I totally planned to get this recipe out by Mother’s Day. What am I? A week late?
I’m sorry.
The good thing? You really don’t need a holiday breakfast or special brunch to make this delicious casserole – in fact, it makes a great weeknight dinner!
Who doesn’t love breakfast for dinner?
I have 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…and since starting the 21 Day Fix, I just have higher standards. I thought about making my own hash browns to make it work, but the ladies in my accountability group gave me the perfect idea…why not try cauliflower rice instead? The texture is so similar to potatoes, it was totally worth trying!
I researched a bit, and it turns out this recipe actually exists on the blog, Cupcakes and Kale Chips. Isn’t it awesome when you find out your big idea exists in the world already?
Anyway, I changed it slightly to make this totally FIX approved and, after 6 hours, we had a delicious, gluten free and low carb breakfast-for-dinner waiting for us. Gotta love crockin!
Yum! And it will definitely feed a crowd or make enough for breakfast all week.
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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
- up to one small onion, diced (can omit or use less)
- up to one small 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
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
1 GREEN 1 RED 1 BLUE
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 :).