A Breakfast Revolution in Your Slow Cooker!
Say goodbye to hectic mornings and hello to the most decadent, satisfying breakfast you’ve ever had. This Slow Cooker Bacon and Egg Casserole is a game-changer, delivering all the savory goodness of a classic bacon-and-egg breakfast in one effortless dish. It’s rich, cheesy, and packed with protein to keep you fueled all day. Best of all, the leftovers are just as delicious, making your breakfast meal prep an absolute dream. Just grab your medium-sized slow cooker and get ready to fall in love!
Ingredients
• ¾ pound / 340g sugar-free bacon
• 12 large eggs
• ¾ cup / 180ml heavy whipping cream
• ¼ cup / 60g full-fat sour cream
• ½ teaspoon / 3g salt
• ¼ teaspoon / 1g ground black pepper
• ¼ teaspoon / 1.25ml hot sauce
• 2 cups / 226g shredded sharp cheddar cheese, divided
• Minced fresh chives, tarragon, or sliced scallions, for garnish
Instructions
1. In a large skillet over medium-high heat, cook the bacon until perfectly crisp, about 6 to 10 minutes. Transfer the bacon to a paper towel-lined plate, then crumble it. Set aside 3 tablespoons of the crumbled bacon to use as a topping later.2. Carefully pour 2 tablespoons of the reserved bacon drippings into your slow cooker. Use a pastry brush to coat the entire bottom and sides of the stoneware insert.3. In a large mixing bowl, whisk together the eggs, heavy cream, sour cream, salt, pepper, and hot sauce until smooth. Stir in 1 cup of the shredded cheddar cheese and the larger portion of the crumbled bacon.4. Pour the egg mixture into the prepared slow cooker. Cover and cook on the Low setting for 2 hours. Give the casserole a gentle stir. Sprinkle the remaining 1 cup of cheese and the reserved 3 tablespoons of bacon over the top.5. Cover again and continue to cook on Low for another 1½ to 2 hours, or until the center is softly set and no longer liquid. Turn off the slow cooker, garnish with fresh chives, and let it stand, covered, for 15 minutes before serving.
Nutritional Information
• PER SERVING: 653 CALORIES ★ FAT 57 G (79%) ★ NET CARBS 3 G (2%) ★ PROTEIN 30 G (18%)
Pro Tips
• For perfectly even cooking and less splatter, bake your bacon on a wire rack set over a baking sheet at 400°F / 200°C for 15-20 minutes.
• Feel free to add veggies! Sauté 1 cup of diced bell peppers, onions, or mushrooms and stir them into the egg mixture for extra flavor and nutrients.
• The casserole is done when the center has a slight jiggle but isn’t liquid. It will firm up completely during the 15-minute resting period.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for a lightning-fast breakfast.
FAQ
Q: Can I add vegetables to this slow cooker breakfast casserole
A: Yes, absolutely! For extra flavor and nutrients, you can sauté 1 cup of diced bell peppers, onions, or mushrooms and stir them into the egg mixture before pouring it into the slow cooker.
Q: How do I know when the bacon and egg casserole is done
A: The casserole is ready when the center is softly set and has only a slight jiggle, but is no longer liquid. It will continue to firm up completely during the recommended 15-minute resting period after cooking.
Q: How long can I store leftovers of this casserole
A: This recipe is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat individual slices in the microwave for a quick breakfast.
