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Whole30-Crockpot-Breakfast-Casserole

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.
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep, Slow Cooker
Servings: 6 meals
Calories: 329kcal
Author: Nick Quintero

Ingredients

  • 2 medium potatoes thinly sliced
  • 8 large eggs
  • ¼ cup full fat coconut milk
  • 1 teaspoon Salt
  • black pepper to taste
  • 1 pound whole30 compliant chicken sausage we use Aidelle's brand
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper thinly sliced
  • 4 cups fresh spinach

Instructions

  • Using a mandoline, thinly slice the potatoes.
  • Lay the potatoes out on the bottom of the crockpot to form a bottom layer.
  • Whisk eggs with coconut milk, salt and pepper.
  • Alternate adding half of the sausage, mushrooms, peppers, spinach and eggs, making 2 layers on top of the potatoes.
  • Slow cook on high for 2 hours.

Notes

Nutrition for 1 out of 6 servings:
23.7g Protein | 15.6g Carbs | 18.8g Fat | 3.1g Fiber | 329 Calories

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 15.6g | Protein: 23.7g | Fat: 18.8g | Fiber: 3.1g
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