This low carb slow cooker breakfast casserole will make your mornings all the brighter. Packed with broccoli and breakfast sausage for a healthy start to your day. This post is sponsored by Jones Dairy Farm.
I love breakfast. Love, love, love breakfast. As in big pink puffy heart love. I love waking up with that empty gurgle in my tummy (assuming I didn’t eat too much the evening prior) and filling up on healthy, low carb foods. I think I might love breakfast all the more now that I have gone low carb, because I have a built-in excuse to eat the sort of breakfast-y foods that are typically “special occasion” items for most people. Things like eggs, bacon, and sausages. And butter, always plenty of butter. Those aren’t weekday breakfast foods in many households and they didn’t used to be in mine either. They were reserved for weekends and holidays, or when we went out for breakfast or brunch. In part because I perceived them to be far less healthy than my whole grain toast or cereal and so they were to be used sparingly; a common misconception that is slowly being turned on its head. They also take more time and effort to prepare and don’t always lend themselves well to busy weekday mornings. Granted, I now work from home and have the leisure to whip up an omelet whenever the fancy strikes. But mornings with 3 little ones can still be remarkably hectic and frazzled, so I’ve learned to prep ahead.
Enter the slow cooker, the ultimate tool for prepping ahead. It’s funny to think that until a few months ago, I didn’t really like to use a slow cooker. The old model I had simply didn’t work very well but now that I’ve got a good one, I can see just how useful they can be. They are even far more useful than I ever imagined, and they aren’t just for make-ahead dinners. My Slow Cooker Chocolate Cake was such a wild success, it’s fast becoming one of my all-time favourite desserts and I have many ideas on how to make other delicious low carb slow cooker desserts. It also happens to be a great way to cook breakfast, as this Sausage & Egg Casserole will attest.
I wanted to make this casserole as a way to showcase the Jones Dairy Farm little sausage links. I don’t eat a lot of breakfast sausages, because I tend to prefer bacon, but I really do love these sausages. We took some camping with us back in June and I was hooked instantly. I don’t know what it is about them, as the ingredients are just pork, water, salt and spices. Or maybe it’s the very simplicity of them that makes them so good. No MSG, no dextrose, no funny additives that other brands of sausage links use. Their maple sausage links are unbelievably good too but they do contain a little sugar so be forewarned if you are trying to be super low carb.
The sausages were so good that after I cooked and sliced them, I had a hard time not eating them all and saving enough to put into the casserole. But I managed to restrain myself through sheer force of will. And this low carb breakfast casserole is so much healthier for you than other versions. I skipped the frozen hash browns typical of such things (belch!) and subbed in fresh broccoli instead. If you have the sort of slow cooker that you can program, I’d set this to cook overnight and then stay on warm, for a delicious hot breakfast the next morning. If you can’t program your slow cooker beyond the basic low/high hour settings, then cook it ahead, refrigerate it, and reheat. Either way, it will be delicious!
Disclosure: This post is sponsored by Jones Dairy Farm. As always, all opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own.
Slow Cooker Sausage & Egg Breakfast Casserole
- 1 medium head broccoli chopped
- 12 ounces breakfast sausage links cooked and sliced
- 1 cup shredded Cheddar divided
- 10 large eggs
- ¾ cup whipping cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Grease the ceramic interior of a 6 quart slow cooker well.
- Layer one half of the broccoli, half of the sausage and half of the cheese into the slow cooker. Repeat with remaining broccoli, sausage and cheese.
- In a large bowl, whisk eggs, whipping cream, garlic, salt and pepper until well combined. Pour over layered ingredients.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until browned on the edges and set in the center.
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Roxana | Roxana's Home Baking says
I used to skip breakfast or just grab something on the go. A big cup of coffee was all I need, i kept telling myself. Now, I can’t make it till 10 o’clock if I don’t fuel up with a big breakfast and most of the time I rely on egg dishes. What a great idea to use broccoli instead of potatoes! yum!
I think I did something wrong. There was alot of liquid in my pot and the end result was very dryish.
That doesn’t sound right at all. Do you mean liquid like condensation?
Donna @ The Slow Roasted Italian says
Oh my! We love Jones Farm and this looks like the perfect easy breakfast for special occasions with so many possibilities. Thanks, pinned!
Dorothy @ Crazy for Crust says
I’m newly in love with my slow cooker too – especially for things other than dessert. This is perfect – I’m pretty sure I’m going to use it for Christmas morning when I have 1000 things to fit in my oven at once!
You had me a slow cooker. 🙂 It looks like a super yummy breakfast.
This looks amazing!!
I’ve not tried JDF sausage but I’ll look for it next time out to the store. This time around I’ll just make my usual homemade organic ground turkey sausage, sans forming patties. I like the broccoli addition and I may split it with spinach and/or asparagus/shredded brussel sprouts and add some crumbled uncured smoked bacon. Perfect dinner for today..the only summer-like day we will have from here on out in our neck of the woods. 🙂
Thalia @ butter and brioche says
until now it never crossed my mind that a casserole can be converted into a breakfast dish. thanks for sharing the idea and recipe, it is one that i definitely will be recreating.
Shawn @ I Wash You Dry says
This looks fantastic Carolyn! I’m imagining breakfast for dinner. Wrap that sausage and egg goodness in a tortilla with some sour cream and salsa… mmmm! So easy too!
This looks delicious, Carolyn!! Way to go with another awesome crock-pot recipe too.
Thanks for this recipe! Once a month we go to Costco for a huge stock-up and by the time we get home for lunch we’re always starving and cranky – I’m going to put this in the crock before we leave so we can come home for a hot lunch!
Thank you for another great slow cooker recipe! I’m looking forward to more of them in the future!
First of all – I’m totally making this. I am not a morning person, so this would make things so much easier!
Second – I am the biggest Jones Dairy Farm fan. They honestly make the best pork products!!
Agreed, I am loving JDF!
Probably about 12 yrs into LC, I developed an aversion to eggs, (actually it started earlier with HBE). I will check out the slow cooker cake for breakfast, though. Thanks, again.
I am so sorry to hear that!
Eric H says
Broccoli? Way to ruin it ! Just add more cheese and garlic
Maybe use diced or carmelized onions instead of the Broccoli?
Well, gee, thanks. Add whatever you prefer, but I love the broccoli and stand by it as written.
Jennifer Ghafoor says
Broccoli all day and all night, Carolyn! Eric is just trolling!
Charlene Turgeon says
I hear you, not a fan either. Hoping to use baby spinach to keep the “green” in the recipe.
Jen @ Jen's Favorite Cookies says
Slow cooker breakfast is seriously the BEST idea ever!
Lori @ RecipeGirl says
Wishing I had this for breakfast right now! So delicious!
Miss @ Miss in the Kitchen says
So incredible! I know my boys would go crazy for this!
OH WE WOULD LOVE THIS TOO!!!
Becca from ItsYummi.com says
I love baked eggs and the fact that I can make this overnight is twice the reason to love this recipe!
Taylor @ Food Faith Fitness says
I am SO with you on breakfast. It is my absolute favorite meal of the day hands down.
I have been trying to use my slow-cooker more, because it’s just so darn EZ. This looks like my next attempt! Pinned!
pat farrell says
Can I freeze this