Crock Pot Breakfast Casserole

This is a perfect recipe for Christmas morning. Simply prepare the ingredients the night before, add the eggs right before you turn on the crock pot, and in the morning you’ll have a warm, perfect, flavorful breakfast that’s as bright and healthy as you are.

I love how versatile the recipe is. Simply add your favorite breakfast meats, your favorite hashed browns, and your favorite vegetables and cheeses. You can even swap out the heavy white cream for unsweetened almond or coconut milk if avoiding the dairy, or to cut carbohydrates (and fat) further.

Low-Carb Crock Pot Breakfast Casserole

Serves 8.

4 cups hashed brown jicama or daikon radish hashed browns (optional)
12 ounce package crumbled, cooked, drained bacon slices
1 pound cooked, drained ground sausage
1 medium diced sweet yellow onion
1 diced green bell pepper
1-1/2cups sliced fresh mushroom
1-1/2 cups fresh spinach
2 cups shredded Monterrey Jack cheese
1/2 cup chopped Feta cheese (or other sharp cheese)
1 dozen eggs
1 cup heavy white cream
1  tsp salt
1-1/2 tsp pepper

Place a layer of hashed browns on the bottom of 1 4-6 quart slow cooker. Follow with a layer of bacon and sausage, then onions, green pepper, spinach, mushrooms, and cheese. In a separate bowl, beat the eggs, cream, salt and pepper together. Pour over the crock pot mixture, Cover and cook for 10-12 hours on low.

Makes 8 servings. Refrigerate or continue to keep warm in the crock pot the day you plan to serve.

Nutritional information per serving: Calories: 443.6, Carbohydrates: 8 g, Fiber: 1.95 g, Net Carbohydrates: 6.05 g, Protein: 18.1 g, Fat: 38.25 g
Skip the Hashed Browns per serving: Calories: 429.6, Carbohydrates: 4.8 g, Fiber: .7 g, Net Carbohydrates: 4.1 g, Protein: 17.7 g, Fat: 38.25 g

Print Friendly

Comments

  1. it looks amazing!

  2. I have no experience with jicama, but I was wondering whether anyone has ever tried hashed browns using sweet potatoes. I suspect they’re higher in carbs than jicama, but are a more nutritious alternative to standard white potatoes.

    • I think yams would be nice. Still starchy, but with more nutrients. I like yams quite a lot. I say do it! They would be amazing, especially with a sugar-free fresh cranberry sauce over low-carb pancakes. And now you’re making me hungry.

  3. Should the hash browns be pre-cooked or are you adding the shredded daikon raw to cook in the crock pot?

  4. Oh Jamie, JUST what I’ve been looking for, for our traditional Christmas morning meal. We eat while opening gifts :) We’ve always done one with bread soaked in bread, but with Kassie’s gluten intolerance, we can’t do that anymore. Not that we really wanted to, actually. So here it is! Can’t wait to try it!!

  5. I thought I’d make this for a church pot luck tomorrow, but I haven’t soaked the jicama….Do you think I could do this – layering and assembling the same- and cook it in the oven?
    I wish I had planned a little better!

    • Hi there! If you bake in the oven, you won’t bake for 12 hours, though. I am not sure how to adjust, but I’d say 350 degrees for however long it takes, covered, checking after 30-45 minutes, and then every 15 or so minutes after that?

      • Thanks Jamie! So, I went to the store and bought everything I needed, came home (already tired) and shredded the jicama, then started frying it…oh my. I will use the excuse that I am really, really tired! So, it is in my crock pot right now. Hopefully not soaking the jicama will not be a problem…
        Thanks so much for these great recipes! Now if I could just learn to follow directions! :)
        Jenny

        • Hi, Jennifer! Not soaking the jicama likely won’t matter much. The daikon you definitely want to soak a bit.

          • Just wanted to give you an update – It was AWESOME!! I woke up this morning to the delicious smell, and couldn’t wait to try it! It was great, and everyone liked it. I was hoping that there would be some leftover for my lunch, but there were only a few crumbles left. So, presoaking the jicama isn’t necessary…Thanks again for ALL of these great recipes!
            Have a wonderful Christmas!
            ~Jenny

  6. Can you use regular hash browns? If so should it be shredded?

  7. I made this, and cooked it on low for about ten hours, and it was burned and brown all the way through. Any idea what might have happened?

    The jicama hash browns did turn out great, and they were unique! I have never seen a recipe like it before!

  8. I had the same problem that Emily had. After 10 hours on low it was dark. The top and bottom layers were burnt. The middle layer was yummy. Do you think the eggs would be cooked at 6 or 8 hours on low? Also, I used rutabaga hashed browns and they were delicious.

Trackbacks

  1. […] ate this: Breakfast: The breakfast casserole (<—recipe) I just published. Lunch: I am still stuffed from the casserole. Dinner: New […]

  2. […] ate this: Breakfast: Breakfast casserole (recipe) Lunch: Recipes I’m sharing next week Snack: Sugar-Free Hot Cocoa recipe I’m sharing […]

  3. […] (I posted a picture of eggs, left, but that was pure randomness. I wouldn’t eat you or even make you into a casserole. That is my breakfast casserole made for the crock pot! Recipe here.) […]

  4. […] turns magically delicious after X number of hours simmering away merrily. You want a spectacular breakfast casserole but don’t want to get up at the crack of dawn to cook? Not a problem: just chuck grated […]

  5. […] Low Carb Crock Pot Breakfast Casserole […]

Leave a Reply