CROCKPOT SPICY BACON AND EGG BREAKFAST CASSEROLE RECIPE
Easy crockpot breakfast casserole with bacon, eggs, cheese and tomatoes. You can make this as spicy or non-spicy as you like.
Servings 6
Calories 194kcal
Equipment
- Slow cooker
- Parchment Paper
Ingredients
- 6 Eggs
- ½ Cup Shredded Cheddar Cheese Add more cheese if you desire
- 6 pieces Bacon cooked
- 2 small Tomatoes 1 diced– 1 cut in slices
- 1 Green onion or ¼ yellow onion – sliced small
Seasonings:
- Dash Salt and pepper to taste
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Thyme dried (add more if you prefer)
- ¼ Teaspoon Chili flakes dried (add more if you prefer)
Instructions
- Spray the inside bowl of the slow cooker
- Line with parchment paper
- In a bowl, whisk the eggs and seasonings together
- Pour half of the mixture into the bottom of the slow cooker bowl
- Sprinkle the bacon, diced tomatoes, onion and ¼ C of the cheddar on the top of the egg mixture
- Carefully and slowly, pour the remaining egg on top of the additions.
- Top with remaining ¼ C of shredded cheddar and the sliced tomatoes.
- Cook on high for 2 hours or until the egg is set and edges are brown.
Nutrition
Calories: 194kcal | Carbohydrates: 1g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 188mg | Sodium: 268mg | Potassium: 126mg | Vitamin A: 425IU | Vitamin C: 1.2mg | Calcium: 93mg | Iron: 0.9mg