21 Day Fix Crock Pot Breakfast Casserole

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: American


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!



  • 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


  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!




  • Serving Size: 1/6 of crock

Keywords: breakfast, slow cooker, casserole, eggs, vegetables, bacon, turkey