Keto Slow Cooker Breakfast Casserole

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Keto Slow Cooker Breakfast Casserole

1 hour 45 minutes
Calories 390kcal


  • 6 large eggs
  • 3 bacon slices (large, 90 g/ 3.2 oz)
  • 3 tablespoons shallots (large, 90 g/ 3.2 oz)
  • 1/2 cup red bell pepper (large, 90 g/ 3.2 oz)
  • 1 cup white mushrooms (large, 90 g/ 3.2 oz)
  • 8 leaves kale (large, 90 g/ 3.2 oz)
  • 1 tablespoon butter (large, 90 g/ 3.2 oz)
  • 1 cup shredded parmesan cheese (large, 90 g/ 3.2 oz)
  • extra olive oil


  • Remove the hard stems from the kale and chop into small pieces.
  • Cook the bacon until crispy and then add the red pepper, mushroom and shallot.
  • Sautee until just softened.
  • Add the kale and turn off the heat to allow kale to wilt but not cook.
  • Beat the eggs, with salt and pepper, until well combined.
  • 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.
  • Place the sautéed vegetables into the base of the slow cooker.
  • Sprinkle the cheese over the vegetables and then pour the egg mixture in on top.
  • 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.
  • Enjoy with sliced avocado and leafy greens, or let it cool down.
  • Leftovers can be stored covered in the refrigerator for 2 days.


Calories: 390kcal

Originally posted 2019-02-20 17:29:37.

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