Making a low carb overnight breakfast casserole is a helpful way to make sure you have a healthy breakfast to start the next day! Plus, this healthy low carb crockpot recipe is easy to make!
Course Breakfast, Main Course, Main Dish
Prep Time 10 minutesminutes
Cook Time 8 hourshours
Servings 4people
Equipment
Crockpot
Ingredients
Non-Stick Cooking Spray
1/2OnionChopped
1Clove GarlicMinced
8OzMushroomsSliced
1/2CupSpinachRough Chopped
1/2CupCarrotsShredded or Thinly Sliced
8-10Asparagus Tips
1/2CupRoasted Red Pepper Strips
1/2CupZucchiniChopped
1/2CupCherry or Grape TomatoesSliced into Quarters
20OzFrozen Hash BrownsCould Use Has Brown Root Vegetable Blend
12Eggs
1/4CupMilk or Almond Milk
2tspSalt
1/2tspPepper
Instructions
Spray the inside of your Crock-Pot with non-stick cooking spray.
Line the bottom of your Crock-Pot with the shredded hash browns or root vegetables.
Layer the garlic and onion on top of the hash browns.
Next, place the carrots, asparagus, roasted peppers and tomatoes.
Top the veggies with a layer of zucchini, mushrooms, and spinach.
In a large bowl, whisk together the eggs, milk and salt and pepper to taste.
Pour the egg mixture over the veggies in the Crockpot.