You won’t miss your usual bacon and egg breakfast once you taste this casserole. Leftovers store well in the refrigerator, making mornings a breeze.
SLOW COOKER SIZE: MEDIUM

¾ pound sugar-free bacon
12 large eggs
¾ cup heavy whipping cream
¼ cup full-fat sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon hot sauce
2 cups shredded sharp cheddar cheese
Minced fresh chives, tarragon, or sliced scallion
1.In a large skillet, over medium-high heat, cook the bacon until crisp, 6 to 10 minutes. Crumble the crisp bacon. Measure out 3 tablespoons of the crumbled bacon and refrigerate it to use as the topping.
2.Pour 2 tablespoons of the bacon drippings into the slow cooker. Brush to coat the sides and bottom of the stoneware.
3.In a large bowl, whisk together the eggs, cream, sour cream, salt, pepper, and hot sauce. Stir in 1 cup of the cheese. Stir in the crumbled bacon. Pour into the slow cooker.
4.Cover and cook on Low for 2 hours. Stir well. Top with the remaining 1 cup cheese and the reserved 3 tablespoons crumbled bacon. Cover and cook on Low for 1½ to 2 hours, or until softly set in the center.
5.Turn the slow cooker off. Garnish the top with the chives. Cover and allow to stand for 15 minutes.

PER SERVING: 653 CALORIES ★ FAT 57 G (79%) ★ NET CARBS 3 G (2%) ★ PROTEIN 30 G (18%)