Keto Slow Cooker Breakfast Casserole


Step 1Remove the hard stems from the kale and chop into small pieces.

Step 2Cook the bacon until crispy and then add the red pepper, mushroom and shallot. Sautee until just softened.

Step 3Add the kale and turn off the heat to allow kale to wilt but not cook.

Step 4Beat the eggs, with salt and pepper, until well combined.

Step 5Turn 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.

Step 6Place the sautéed vegetables into the base of the slow cooker.

Step 7Sprinkle the cheese over the vegetables and then pour the egg mixture in on top.

Step 8Stir 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.

Step 9Enjoy with sliced avocado and leafy greens, or let it cool down. Leftovers can be stored covered in the refrigerator for four days.