Crock Pot Breakfast Casserole

5 from 4 votes

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!

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 244kcal

Author: Nancylynn

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
1 small onion diced small (can omit or use less)
1 bell pepper diced (can omit or use less)
8 slices 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 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

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