Crockpot Breakfast Casserole
Set your slow cooker the night before and wake up in the morning to a delicious crockpot breakfast casserole. With eggs, sausage, mushrooms, bell peppers and cheese!
Servings: 8
Calories: 434kcal
Ingredients
- 13 oz spicy Italian ground sausage (375 g)
- 2 cups mushrooms (sliced)
- 2 bell peppers (diced)
- 12 eggs
- 1 cup milk
- 1 cup almond flour or all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 handfulls spinach chopped
- 1 ½ cups cheese (shredded)
Instructions
- Spray slow cooker with spray oil.
- Cook sausage in a pan. Drain if there’s too much grease. Add the mushrooms & peppers, cook until soft. Place in the slow cooker.
- Beat the eggs and milk. Whisk in the flour (or give it a good blend with an immersion blender), baking powder, salt, onion powder, garlic powder.
- Pour egg mixture over the sausage mixture in the slow cooker.
- Stir in spinach and cheese.
- Cook on low for 6 hours. This casserole can sit for a few hours on warm but is best after 6 hours.
Notes
Nutritional info is calculated with almond flour.
Nutrition
Serving: 1/8 of batch | Calories: 434kcal | Carbohydrates: 8g | Protein: 25g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 303mg | Sodium: 680mg | Potassium: 473mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 38.9mg | Calcium: 287mg | Iron: 2.6mg