Go Back
+ servings
One slice of Crockpot Breakfast Casserole served on a white plate with a silver spoon and placed next to a yellow coffee mug
Print

Crockpot Breakfast Casserole

Wake up to a delicious healthy egg dish with this Crockpot Breakfast Casserole.
Course Breakfast
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 8 people
Calories 379kcal

Ingredients

  • 12 eggs
  • ¾ cup (160 ml) milk
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground paprika
  • salt to taste
  • 2 ½ cups (400g) cauliflower lightly blanched
  • 1 red bell pepper deseeded and finely chopped
  • 1 pound (450g) cooked sausages slices
  • 1 ½ cups (200g) grated cheddar cheese

Instructions

  • Add eggs, milk, oregano, paprika and salt to a bowl and mix until combined.
  • Lightly oil the crockpot insert and then layer the ingredients, starting with the cauliflowers, red pepper, sausage slices, and then the cheddar cheese.
  • Pour on the egg mixture, cover and cook on low for 6-7 hours.

Video

Notes

  • Use whatever you have on hand. Got half an onion and half a pepper? Go ahead and chop up and add it in.
  • This makes a lot of food! This recipe is made to feed a crowd. Take your Crockpot Egg Casserole on the go or freeze it for later.
  • Prep ahead: You can save time in the morning by preparing some of the ingredients the night before. Slice the sausages, chop the red pepper, and blanch the cauliflower in advance. Store them in separate airtight containers in the refrigerator.
  • Grease the crockpot: Make sure to generously grease the breakfast casserole crockpot insert to prevent sticking. You can use cooking spray or a small amount of butter or oil.
  • Storage - keep in an airtight container inside the fridge for 4 days.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.
 

Nutrition

Calories: 379kcal | Carbohydrates: 4g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 310mg | Sodium: 606mg | Potassium: 418mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 35.5mg | Calcium: 230mg | Iron: 2.2mg