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Low Carb Slow Cooker Breakfast Casserole with Eggs, Sausage, Cheese, Leeks, Mushrooms and Cauliflower


  • Cook Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8 servings 1x

Description

A savory, low carb breakfast casserole made in the slow cooker with eggs, cauliflower, leeks, mushrooms, sausage and shredded sharp cheddar cheese. 


Ingredients

Scale
  • 10 oz cauliflower florets
  • 1/4 tsp salt
  • 5 oz crimini mushrooms, finely diced
  • 12 fully cooked sausage links, cut into quarter inch rounds
  • 1 leek, cleaned and cut into quarter inch half moon slices
  • 6 eggs
  • 1/4 tsp salt
  • 1 (8 oz) package of Sargento Sharp Cheddar Fine Cut cheese

Instructions

  1. Spray the bottom of your slow cooker with nonstick cooking spray.  In a microwave safe bowl, add the small pieces of cauliflower (I like to cut mine it small bite-size pieces) and 1/4 tsp salt. Fill the bowl with water to cover the cauliflower. Place bowl in the microwave and microwave for 8 minutes.
  2. While the cauliflower cooks, prepare your mushrooms, sausage and leeks.
  3. Drain the water off of the cauliflower. Add the barely cooked cauliflower to the bottom of the slow cooker. Uniformly distribute the mushrooms and sausage pieces.
  4. In a bowl whisk 6 eggs and 1/4 tsp salt together. Gently stir in the cleaned leeks. Gently stir in half of the bag of cheese (save the other half of the bag for later).
  5. Pour the egg mixture evenly over the cauliflower pieces, mushrooms and sausage.
  6. Cover and cook on HIGH for 2-3 hours. The eggs will puff up and that’s when you’ll know they are cooked through. Sprinkle the remaining cheese over the top and let it melt for a few minutes. Slice the casserole and serve. Salt and pepper to taste.

Notes

Ideal slow cooker: Casserole Crock or 6 quart oval slow cooker