We’ve learned from you over the last several months that having breakfast and lunch prepped and ready to go are the key to success for many people. If you’ve already made good decisions for 2/3 of the day, you’re less likely to blow your progress at dinner. With that in mind, I want to share a SUPER fast and easy crockpot breakfast casserole recipe for you that you can prep the night before and it’ll be ready and waiting for you the next morning. There are a ton of ways to customize it for your own personal preferences as well.
This is also my plan for Christmas Eve morning (we do a lot of our own little family stuff on the Eve instead of the Day). It’ll be ready when we wake up and give us a chance to be lazy in our pjs a little longer. 🙂
- 1 roll pork sausage (I used Aldi's Appleton Farms 12 oz roll)
- 150g onion, diced (or one medium onion)
- 1 tsp Italian seasoning
- 12 large eggs
- 16 oz egg whites
- 1 C whole milk
- 2 C shredded cheese (I used Aldi Happy Farms Mexican flavor)
- 250g bell peppers, diced (or two medium peppers)
- 18 oz frozen sweet potato fries (or whatever form of sweet potato you want: hashbrowns, frozen/fresh, whatever)
- 3 oz crumbled bacon (I used Kroger brand pre-made from the salad aisle)
- Salt & pepper to taste
- Spray your crockpot lining with non-stick spray. I used coconut oil.
- In a skillet, brown the sausage and onions. Add Italian seasoning.
- While that's cooking, in a separate bowl whisk together eggs, egg whites, and milk.
- Fold in cheese and add salt & pepper.
- Add everything (sausage/onion mixture, egg mixture, and veggies and bacon) to the crockpot.
- Stir to mix.
- Salt and pepper one more time for good measure.
- Cook on high for 3-4 hours or on low for 6-8 hours. It'll be ready when the eggs are set.
- Divide into 12 even servings.
As always, if you make the recipe as-is, feel free to use my math on MFP: MacroEd Breakfast Casserole
Nutrition Information:Serving Size: 1/12 of recipe
Amount Per Serving: Calories: 376Total Fat: 23gCarbohydrates: 15gProtein: 25g
Drizzle w/ a little maple syrup (sounds crazy, but trust me…have I ever let you down?)
Italian chicken sausages in addition or in place of pork sausage
Skip Italian seasoning and add taco seasoning to taste
Use all the veggies: zucchini, yellow squash, butternut squash, broccoli, whatever
Leave out sweet potatoes for later weeks when carb allowances drop
If the fat is too high for you, trade the sausage for ham, consider lower fat milk, more egg whites vs. whole eggs, or less cheese
Gluten Free: Gluten is so tricky, but I can’t see anything in here that should have it. Watch your sausage to be sure they’re not hiding it in there somewhere.
Vegetarian: Go for veggies in place of meat and you’ll be golden.
All the best,
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