This easy slow cooker breakfast casserole will make your mornings all the brighter. Packed with veggies and protein for a healthy start to your day.
This lightened up CrockPot Breakfast Casserole takes healthy breakfasting to a whole new level. It’s a cinch to assemble, full of flavor, and packed with protein. It’s a perfect keto breakfast for busy weekday mornings or a leisurely holiday brunch.
I made it recently and was once again wowed by both the texture and the flavor. My whole family happily gobbled it up as breakfast-for-dinner. And my husband and I fought over the leftovers for post-workout meals. We agreed that this easy slow cooker breakfast casserole needs to happen more often.
No complaints here! We’re already planning on serving it for Christmas morning, alongside some keto blueberry muffins. I can hardly wait.
Why you must try this recipe
This is actually a very old recipe that was very much in need of an update. I’ve been creating keto recipes for so long, I have some old gems hidden in the archives that are worth dusting off and polishing up. It’s a very slow process but worth it.
Turns out that slow cookers are a wonderful way to whip up an easy breakfast casserole. You simply need toss your favorite add-ins like sausage, ham, and cheese, and pour some beaten eggs overtop. Then set the crockpot on low and let it work its magic!
And this low carb breakfast casserole is so much healthier than the conventional kind. It swaps the over-processed frozen hash browns for cauliflower rice, making it a lighter, veggie packed meal.
If you have a programmable slow cooker, you can even set this to cook overnight and stay warm. That way, you have a delicious hot breakfast waiting for you in the morning!
Ingredients needed
- Cauliflower rice: This is the perfect low carb substitute for hash browns! Honestly, I was impressed with the overall texture and consistency. It made the casserole lighter and fluffier, but also more filling. You can use fresh or frozen cauliflower rice, it will cook about the same.
- Breakfast sausage: I recommend using pre-cooked breakfast sausage so the casserole is even easier to cook. Choose a good low carb brand like Applegate or Pederson’s.
- Chopped ham: Again, look for a good brand without added sugars. I have found Wellshire farms to be a good choice.
- Red pepper: A little chopped red pepper gives the casserole a nice pop of color.
- Cheese: Cheddar is classic in a breakfast casserole but you can branch out and try things like pepper jack or gruyere.
- Eggs: As with any breakfast casserole, this takes plenty of eggs!
- Heavy hipping cream: This makes the casserole fluffier. You could also use coconut cream.
- Green onion: I like to add a little sliced green onion for garnish. You could also do chopped parsley or cilantro.
- Kitchen staples: Garlic, salt, pepper.
Step-by-step directions
- Grease the ceramic interior of a 6 quart slow cooker well.
- In the bottom of the slow cooker, mix together the cauliflower rice, sausage, 4 ounces of the cheese, the ham, and red pepper.
- In a large bowl, whisk the eggs, whipping cream, garlic, salt, pepper and red pepper flakes until well combined. Pour over the cauliflower rice mixture. Top with the remaining cheese.
- Cover and cook on low for 4 to 5 hours, until lightly browned around the edges and set in the middle.
- Let cool for 10 minutes before cutting into pieces and serving.
Expert tips
I recommend cooking this crockpot breakfast casserole on low at all times. Higher heat tends to brown the edges too fast and makes the eggs a bit rubbery.
Pre-cooked sausage is great for simplifying this recipe. But I recommend still browning it in a pan for better flavor.
Feel free to customize with your favorite additions. Switch up the cauliflower rice for chopped broccoli, or use cooked bacon in place of the sausage and ham. You could even make it fully vegetarian with sautéed spinach and mushrooms (drain off the liquid!) or asparagus.
A few readers have asked if you can make this with eggs whites. You can certainly try but I think it will cook through much faster. Whole eggs also make it far more flavorful.
I do not recommend making this particular breakfast casserole in an instant pot. The pressurized cooking of an IP requires a much different approach, as well as a different pan. But I do have an Instant Pot Breakfast Casserole that you can check out!
Frequently Asked Questions
Most breakfast casseroles include eggs, cheese, and breakfast meats like bacon or sausage. They can also contain a variety of vegetables. Many recipes include hash browns but this keto breakfast casserole uses riced cauliflower for a lower carb meal.
Conventional crockpot breakfast casserole has about 20 to 25g of carbs per serving, from the added potatoes. However, this lightened up breakfast casserole recipe has only 5.1g of carbs and 1.4g of fiber per slice. So it has 3.7g net carbs per serving.
Absolutely! Simply assemble everything in the slow cooker, cover it and refrigerate for up to a day. You should plan on cooking it within 24 hours because of the raw eggs.
You can also fully cook the casserole and refrigerate it, then warm it up gently when you are ready to serve.
More make-ahead keto breakfast recipes
Slow Cooker Breakfast Casserole Recipe
Ingredients
- 12 ounces cauliflower rice fresh or frozen
- 8 ounces breakfast sausage links cooked and sliced
- 6 ounces shredded Cheddar cheese divided
- 4 ounces ham chopped
- 1 small red pepper chopped
- 10 large eggs
- ½ cup whipping cream
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 medium green onion thinly sliced
Instructions
- Grease the ceramic interior of a 6 quart slow cooker well.
- In the bottom of the slow cooker, mix together the cauliflower rice, sausage, 4 ounces of the cheese, the ham, and red pepper.
- In a large bowl, whisk the eggs, whipping cream, garlic, salt, pepper and red pepper flakes until well combined. Pour over the cauliflower rice mixture. Top with the remaining cheese.
- Cover and cook on low for 4 to 5 hours, until lightly browned around the edges and set in the middle.
- Let cool for 10 minutes before cutting into pieces and serving.
Murphy says
Lol, “ Heavy hipping cream” – I’d recommend adding the W, hee hee.
Thanks for this great recipe. The slow cooker makes it so easy!
Brenda says
Awesome recipe. Great flavour. However, I used frozen cauliflower rice. Didn’t thaw. My casserole turned out “wet”. I suggest thawing & squeezing out as much moisture as possible before using .
Other than that, wouldn’t change a thing.
Janna says
have you used ground breakfast sausage instead of links?
Carolyn says
You can do that… It’s just that it usually comes uncooked, and links are often pre-cooked.
Yolanda Reyna says
would this recipe work if i did half of all ingredients since i will be the only one eating it?
Carolyn says
It won’t work in a 6 quart slow cooker… you would need something much smaller so it doesn’t over-cook.
Ginger R. says
Sounds delicious! Can’t wait to try it.
Jennifer Reichard says
This is great
Tricia says
DELICIOUS!!! I didn’t have cheddar so I used pepper jack. Question. I see the information on refrigeration, but can this be frozen??
Carolyn says
Sure! Wrap it up tightly to avoid freezer burn.
Beth says
it is/was delicious 😋 reminded me of cracker barrel hashbrown casserole minus all white flour potatoes. looking at the ingredients b4 it said broccoli 🥦. in the actual ingredients to have it’s cauliflower rice.. yummy would definitely make again & again
Deborah Hinkle says
Thank you, Carolyn! I was just looking at the recipe and marzipan popped up. I am so glad you corrected this because I am a big fan of breakfast casseroles! Thanks for all of your hard work, I do appreciate you!
Laura says
Wow, just wow! The addition of cauliflower rice made the casserole so much like other regular ones. It was so flavorful. And so easy in the crockpot. Made it a few times now.
Barbara Hewitt says
I made this for a work breakfast. We had no cauli rice (oops!), but I used leftover broccoli we had. I left out the meat, but added mushrooms. Great recipe and will make again, maybe with meat next time. Thank you!
Kimberly Baker says
And you created a whole new recipe. Sounds good.
Bev says
Wow, was this ever a hit!
Had the gang over for early breakfast yesterday,for the final F1 race of the season and this got devoured and so many complements. No one knew it was keto.. just delicious and light.
Used sliced hot Italian Turkey sausage and extra red pepper flakes and red & green pepper diced. Used 12 eggs and was able to prep the night before and get up super early to put the crock pot on.
Thanks Carolyn, will also be making this for Christmas breakfast! 😋
Carolyn says
Fantastic!
Bev says
Wow, was this ever a hit!
Had the gang over for early breakfast yesterday,for the final F1 race of the season and this got devoured and so many complements. No one knew it was keto.. just delicious and light.
Used sliced hot Italian Turkey sausage and extra red pepper flakes and red & green pepper diced. Used 12 eggs and was able to prep the night before and get up super early to put the crock pot on.
Thanks Caroline, will also be making this for Christmas breakfast! 😋
Diane Wheatley says
This looks like just the ticket for our Christmas brunch!
Any idea on timing if I were to make it in the instant pot?
Carolyn says
Please read the blog post as I discuss this! 🙂
Kristina Cargill says
Not sure where to get heavy hopping cream (LOL)
Susan Puckett says
this may be a dumb question…or 2…but here goes. first question… when using the frozen cauliflower rice, do you thaw it first or just put it in the crock pot frozen? And 2nd question…if I double the recipe then does it need to cook longer and if so how much longer? thank you! I love your recipes!
Carolyn says
To your first question, no… don’t thaw it. Just dump it in. To your second question, I really am not sure I can advise. If you’re trying to double it in the same size slow cooker (6 quart), it’s going to take a lot longer because of the depth. If you have a larger slow cooker then you need to figure out how much larger it is.
Susan Puckett says
Thank you! That what I thought about doubling it…I was thinking it would be better to just use 2 slow cookers rather than double it. And good to know about the cauliflower rice! I haven’t had much success with cauliflower rice in other dishes when it calls for it to be thawed then cooked…it always comes out mushy. Thanks for you help!
Brenda says
I used frozen cauliflower rice, didn’t thaw, and used the same ingredients as the recipe . The dish turned out flavorful & will make it again, however very “wet”
Next time I make this I will thaw & drain/squeeze out as much of the liquid as I can from the cauliflower rice.
Thanks again.
Cathy Baumfeld says
I’d love to be able to make this but I don’t have a slow cooker. Is it possible to make this in the oven? Any I deas of time or temp would be appreciated.
Carolyn says
Use this recipe as a guide. https://alldayidreamaboutfood.com/keto-breakfast-casserole/
Gail O says
I made this but with asparagus instead of broccoli as I had extra asparagus that I needed to use up. Such a flavourful and delicious dish. I ate it for breakfast and supper it was so good. This is definitely a keeper recipe!