Keto Slow Cooker Breakfast Casserole

4.2 stars, average of 23 ratings

Keto Slow Cooker Breakfast CasserolePin recipeFollow us 88.9k

I’m new to the world of breakfast casseroles. They’re just not a common dish here in Australia, or not to my knowledge anyway.

But they’re growing on me. It’s a good way to be able to pre-prepare the dish and then set and forget until you need it.

If you’ve got an early start, it’s nice to have breakfast cooked and ready to eat when you wake up. And I’m all about life being easier first thing in the morning!

This is a pretty basic recipe, but you could bulk it up with minced meat, or change the vegetables to your preferred tastes.

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Hands-on Overall

Nutritional values (per serving)

4 grams 2.1 grams 22.9 grams 22.2 grams 9.8 grams 313 calories
Total Carbs6.1grams
Fiber2.1grams
Net Carbs4grams
Protein22.9grams
Fat22.2grams
of which Saturated9.8grams
Calories313kcal
Magnesium65mg (16% RDA)
Potassium503mg (25% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (30%), fat (65%)

Ingredients (makes 4 servings)

  • 6 large eggs
  • 3 large bacon slices (90 g/ 3.2 oz)
  • 3 tbsp chopped shallots (30 g/ 1.1 oz)
  • 1/2 cup chopped red bell pepper (75 g/ 2.7 oz)
  • 1 cup chopped white mushrooms (70 g/ 2.5 oz)
  • 8 large leaves of kale, shredded finely (160 g/ 5.6 oz) - I picked mine from the garden and the leaves were quite small, so I used more
  • 1 tbsp butter or ghee (15 g/ 0.5 oz)
  • 1 cup shredded Parmesan cheese (90 g/ 3.2 oz) - you could substitute for your cheese of choice
  • salt and pepper, to taste
  • Optional: serve with spinach and sliced avocado dressed in extra virgin olive oil
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Instructions

  1. Remove the hard stems from the kale and chop into small pieces. Keto Slow Cooker Breakfast Casserole
  2. Cook the bacon until crispy and then add the red pepper, mushroom and shallot. Sautee until just softened.
  3. Add the kale and turn off the heat to allow kale to wilt but not cook. Keto Slow Cooker Breakfast Casserole
  4. Beat the eggs, with salt and pepper, until well combined. Keto Slow Cooker Breakfast Casserole
  5. Turn the slow cooker on to high and place the butter in to melt. Once melted, brush the inside of the slow cooker with the melted butter.
  6. Place the sautéed vegetables into the base of the slow cooker. Keto Slow Cooker Breakfast Casserole
  7. Sprinkle the cheese over the vegetables and then pour the egg mixture in on top. Keto Slow Cooker Breakfast Casserole
  8. Stir through and then cook on high for approx. 1.5 hours, or on low for approx. 6 hours. These times can vary wildly depending on the size, model and age of your slow cooker so I would recommend doing a test batch to determine your cooking times. Keto Slow Cooker Breakfast Casserole
  9. Enjoy with sliced avocado and leafy greens, or let it cool down. Leftovers can be stored covered in the refrigerator for 2 days. Keto Slow Cooker Breakfast Casserole
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

Recipe looks interesting.  Could you just bake it in an oven instead of slow cooker?

Reply

Absolutely! This is a similar recipe: Keto Mexican Kale Frittata
Or to make it even easier, place in a casserole dish and bake until the eggs are set, for 25-30 minutes.

Reply