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 (1 medium) cauliflower rice, fresh or frozen
- 8 ounces (340.2 g) breakfast sausage links, cooked and sliced
- 6 ounces (113 g) shredded Cheddar cheese, divided
- 4 ounces ham, chopped
- 1 small red pepper, chopped
- 10 large eggs
- 1/2 cup (178.5 g) whipping cream
- 3 cloves (2 cloves) garlic, minced
- 1 tsp (0.5 tsp) salt
- 1 tsp (0.25 tsp) pepper
- 1/2 tsp 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.
Notes
Nutrition
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Have made this several times with hash browns. Now that I’m low-carb and not a big fan of broccoli, I substituted chopped spinach and it turned out amazing. Thank you, C.
If I cook it on low for 8 hours will it still turn out ok? I never have good luck with crockpot meals.
I think 8 hours would overcook it. Probably 6.
Looks fantastic–I may try it in a muffin tin in the oven for easy re-heatable grab-n-go breakfast frittatas. I’m always looking for ways to make my own on-the-go breakfasts!
BTW, a 1/4 teaspoon of maple flavoring and a dash of your favorite sugar-free sweetener makes a wonderful SF version of maple sausage. My mom uses SF maple syrup, but I’m not sure how much. Like maple but need to stay away from the higher carb count in maple sausages? No problem!
Oh hey, great tip! thanks!
Hi Carolyn,
I’m returning my Crock Pot brand slow cooker to COSTCO cause it is way to hot on the low setting. Keeps burning everything. Any hints on other brands? What do you use?
Thx
I use the Hamilton Beach one and it works really well for me. http://www.amazon.com/gp/product/B00EZI26GO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00EZI26GO&linkCode=as2&tag=aldaidrabfo05-20&linkId=Z63DZBWJAUEPZBZD
That is so funny cause that is the exact one I was really leaning towards.
Yay! No more burnt slow cooker cakes!!!
Thx Carolyn!
I’ve made this the past couple of weeks, and taken a piece to work to microwave and have for breakfast through the week. Love it, but think I’ll start doing it in the oven. Using the lowest setting on my crock pot, it’s usually well done by 3 hours, so now way I could do it overnight and the crock pot just takes up too much real estate on my kitchen counters!
Love this recipe though – nice, substantial and easy breakfast!
wasn’t too impressed. the broccoli and egg imho does not make a good combination. perhaps I’ll try again with mushrooms and/or spinach
Hi, I know this is an old post. But I am wondering. What exactly means cooked with the sausage? Do I need to boil them first? sorry, I we can’t get the brand you’re suggesting (in The Netherlands) and I am new to the whole crockpot thing. 😉
Actually, it’s going to be the first dish I’ve ever made…
So… I need to get sausages and boil them first?
Thanks!
It depends on what kind of sausage you have. Breakfast sausage is typically just fried in a pan. Cook your sausage whatever away works best for that sausage and then slice it and add it to the slow cooker! Hope that helps.
Made it last night It took about 2 1/2 hours on high. Reheated a piece for breakfast this morning. Tasted great. I cut down the salt to 1/4 tsp and used 1lb jimmy dean organic sausage. Great replacement to boring friend eggs and much quicker to prepare in the morning given it is already made. If you are on a low carb diet and don’t feel like cooking every morning this a great alternative.
Thanks, Steve!
Oh my! I made this recipe for breakfast this morning and I absolutely love it.
I’m wondering if you think I could put this on a delay timer before I went to bed. I’m concerned abt leaving it unrefrigerated for abt 4 hours before it starts cooking. Otherwise I’d have to get up at 5 to start it & that is super early for me!
Does your crock pot have a “keep warm” option? I think that would be better because then it would be cooked. Mine will stay on warm for up to 14 hours.
Do you think this recipe would get dried out if I leave it on warm for 4 hours?
I’m just not an early riser! Perhaps I would be better off cooking it in the oven?
You can definitely cook it in the oven. I think it would be okay on warm for 4 hours but I can’t say for sure.
Can I make this, and freeze it?
I didn’t try freezing it myself so I can’t say for sure. But I think it would be okay.
Any idea of what size of dish and at what temp for how long if you wanted to cook this in oven? Thanks so much for all your recipes. I LOVE YOU!!!
A 9X13 pan would work, although it might be a little thinner. Not sure of the baking time but I can’t imagine it would be much over 30 minutes at 350F.
I have been making this for some years, always with mushrooms in place of the broccoli. Also, with Jimmy Dean bulk sausage….otherwise same ingredients…always a welcome treat.
Can you freeze some so you can have it later in the week as well?
You could try but I am of the mind that it won’t freeze that well.
Was wondering what you would substitute if you were also dairy free? Some full fat coconut milk?
I really can’t say, in this case. It’s certainly worth a try!
New to the site, but have already done tons of shopping so I can start making recipes. Yum!
Made this one a few days ago. Delicious. I’ll definitely do a better job of greasing my crock (hey – that sounds sort of dirty) next time because I had a bit of stickage. Otherwise, this was awesome and even tasted great heated up as leftovers. Will be making this again and while I followed the recipe, it seems like there are good options for varying the meat (bacon!) and vegetables (maybe some spinach). Thank you so much!
So glad you liked it!
Great recipe! I subbed 2% milk for the whipping cream and two deli slices of havarti for the cup of cheddar and it turned out delicious! Now I have breakfast to pack and bring to work each morning this week 🙂
I love breakfast, sausage, and eggs! And this sounds so good and easy to make, looks like a great addition to my make it list this weekend, thanks!
Oh YUM! I think I could be convinced to become a breakfast lover with a dish like this!!
We are breakfast-for-dinner people, and this would be perfect after a busy day!
I would love this for breakfast right now! Pinned!