Crockpot Breakfast Casserole

This hearty breakfast casserole layers potatoes, sausage, and tons of veggies. Slow cooking the casserole leaves the eggs moist, making this casserole perfect for freezing and reheating.

Whole30 Crockpot Breakfast Casserole Ingredients:

2 potatoes, peeled and thinly sliced

8 eggs

¼ cup coconut milk

1 teaspoon sea salt

Black pepper, to taste

1 pound chicken sausage, compliant, cooked

1 cup sliced mushrooms

1 red bell pepper, sliced thinly

4 cups fresh spinach

Whole30 Crockpot Breakfast Casserole

 

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Crockpot Breakfast Casserole
This hearty breakfast casserole layers potatoes, sausage, and tons of veggies. Slow cooking the casserole leaves the eggs moist, making this casserole perfect for freezing and reheating.
Whole30-Crockpot-Breakfast-Casserole
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Rating: 0
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Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Servings
meals
Ingredients
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Servings
meals
Ingredients
Whole30-Crockpot-Breakfast-Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Using a mandoline, thinly slice the potatoes.
  2. Lay the potatoes out on the bottom of the crockpot to form a bottom layer.
  3. Whisk eggs with coconut milk, salt and pepper.
  4. Alternate adding half of the sausage, mushrooms, peppers, spinach and eggs, making 2 layers on top of the potatoes.
  5. Slow cook on high for 2 hours.
Recipe Notes

Nutrition for 1 out of 6 servings:

23.7g Protein | 15.6g Carbs | 18.8g Fat | 3.1g Fiber | 329 Calories

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