Slow Cooker Breakfast Casserole (Great as leftovers!)

By Jess

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Out of all of my many different kitchen appliances, the slow cooker is without a doubt my favorite thing to cook with. I can never get enough of delicious, hearty stews made with fresh veggies and meat so tender that it falls apart on a fork. There’s so many great paleo slow cooker recipes that it’s almost impossible to pick a favorite. Beef and cabbage stew? How about Swedish meatballs? Decisions, decisions. One meal that’s definitely easy to pick out as a favorite however is this slow cooker breakfast casserole recipe. It’s chock full of delicious paleo friendly ingredients that combine to make a casserole that’s just bursting with flavor.

slow cooker breakfast casserole recipe

You haven’t truly enjoyed a paleo breakfast casserole until you’ve enjoyed this out of this world slow cooker breakfast casserole.

Warm, Hearty Breakfast Casserole

 The first thing that you’re going to want to do when making this casserole is lightly grease the inside of your slow cooker with olive oil. With that out of the way, you can begin mixing together the eggs, almond milk, garlic powder, onion powder, cayenne pepper, salt and pepper. As I’m sure you can imagine from just looking at those ingredients, this is going to be one tasty casserole!

I love the use of almond milk as a liquid base since it’s low in calories, yet incredibly nutrient-dense, offering a lot of essential vitamins and minerals. And I probably don’t have to tell you how much flavor the garlic and onion both add to this dish. The cayenne pepper also adds a slightly spicy kick to the casserole due to its capsaicin content. As a lover of just about all things that are spicy, I appreciate the heat the cayenne adds to this recipe, but capsaicin is also incredibly beneficial when it comes to cardiovascular and metabolic health. (1)

For veggies, you can decide to add either cauliflower or broccoli florets, it’s up to you. Both vegetables work extremely well in this casserole, and add plenty of antioxidants and other essential nutrients into the mix. You’ll also need to add a single red bell pepper and some thinly sliced black olives. The bell pepper contains even more beneficial capsaicin, as well as offering an abundance of vitamin C and other disease-fighting antioxidants. (2)

You’ll be mixing your egg mixture into your slow cooker along with the vegetable mix. Stir them all together, cover, and allow it to cook on high for between 90-120 minutes. How long you have to cook the casserole for will largely depend on your specific slow cooker. The kind that I personally own and use can be purchased online by clicking here.

Since this breakfast casserole does require about two hours to prepare and cook, I definitely recommend holding off on this recipe until you have enough time available in the morning to enjoy it, such as on a weekend. When you serve it, I highly recommend that you add some garnishings as well. I like to sprinkle a bit of chopped parsley, tomato, and red onion on top of my casserole, but you can feel free to garnish it with whatever you’d like.

P.S. – As I mentioned before, I just love using my slow cooker. If you’re looking for some more great paleo slow cooked meal ideas, then here’s a few of my very favorite recipes that you can check out:


  • For the casserole
    • 6 eggs
    • ½ cup almond milk
    • ¼ teaspoon cayenne pepper, or to taste
    • 1 cup cauliflower or broccoli florets
    • 1 red bell pepper, chopped
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ¼ pitted black olives, thinly sliced
    • salt, black pepper to taste
  • For garnish (optional)
    • chopped tomato
    • chopped red onion
    • fresh parsley


  1. Lightly grease the inside of the slow cooker with olive oil.
  2. In a bowl whisk the egg together with milk, garlic powder, onion powder, cayenne pepper, salt and pepper to taste.
  3. Place the cauliflower florets, chopped peppers and black olives into the slow cooker.
  4. Pour the egg mixture into the slow cooker and stir to mix with the vegetables.
  5. Cover and cook on high for 90 – 120 minutes or until eggs are set.
  6. Garnish with chopped onion, tomatoes and fresh parsley and serve.


Serving Size





Total Time

100 minutes

Prep Time

10 minutes

Cook Time

90 minutes

Print Recipe


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