Go Back
+ servings
close up shot of crockpot breakfast casserole with fresh tomatoes
Print Recipe
5 from 3 votes

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!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 434kcal


  • 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)


  • 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.


Nutritional info is calculated with almond flour.


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