The perfect brunch recipe! This whole30 breakfast casserole is made in the slow cooker to juicy perfection. A delicious blend of crunchy bacon, savory eggs, and tangy salsa.
This dairy-free egg casserole can even be made ahead of time and frozen in slices to keep busy weeknight mornings ultra simple.
Looking for ways to make a healthy brunch but don’t want all the fuss?
This whole30 breakfast casserole is just that! The perfect solution to Holiday mornings like Christmas or new years day.
Though most breakfast casseroles are loaded with hashbrowns and cheese, as I Certified Nutrition Coach, I love that this dairy-free egg casserole focuses on whole foods and maximum flavor instead.
You’ll fall in love with the recipe because it’s:
- All made in a slow cooker
- An easy weekday morning breakfast
- Dairy-free, gluten-free, paleo, and whole30 approved
- Flavorful but healthy
Ingredients You’ll Need
One of the perks of this gluten-free egg casserole is that it focuses on whole-food ingredients you probably already have kicking around- and no casserole dish needed!
And though it’s dairy-free, it comes out with a savory flavor.
Mini potatoes: you can use a large baking potato or mini potatoes in the recipe, both work (so does sweet potatoes!). Make sure to chop the potatoes into small pieces though to make the bites practical.
Eggs:use fresh eggs that you have on hand.
Leek: gives an absolutely delicious flavor to the egg casserole though onion could work in a pinch.
Sala: my secret ingredient! Salsa makes dairy-free egg casseroles taste so much less bland! The kind of salsa you choose will obviously impact the flavor.
Cooked bacon: make sure to use crispy bacon and chop it into small pieces so that it blends well.
Nutritional yeast: one of my favorite dairy-free swaps. This powerhouse is loaded with nutrients and gives a cheesy flavor without the actual cheese.
Almond milk: any non-dairy milk will work, we use homemade creamy hemp milk the most.
Seasonings: sea salt, cracked pepper, and garlic powder make it so the seasonings are simple but potent.
Dairy-free butter: this is optional and your choice depends on your goals. If you’re aiming for a dairy-free egg casserole, just use dairy-free butter. If you need a whole30 breakfast casserole, clarified butter will be what you need. And in any event, you can omit the butter. I just find it gives a smoother flavor to the recipe.
How To Make Slow Cooker Breakfast Casserole
The best part about making this in a slow cooker is that there's no casserole dish to clean afterward!
- Whisk together the eggs, milk, salsa, and seasonings in a large bowl.
- Line your slow cooker.
- Add in the potatoes, bacon, and leek.
- Pour the egg mixture over the other ingredients and stir gently with a fork.
- Add in the sliced butter on top.
- Place a dish towel over the slow cooker and then the lid.
- Cook on low for 3.5 hours.
Step By Step Photos
Important Teaching Tips
Make sure to line your slow cooker with parchment paper before adding any ingredients. It makes cleanup so much easier.
Don’t overlook placing a tea towel over the top of the slow cooker before the lid. The tea towel absorbs the liquid from the steam. Not doing this will make the dairy-free egg casserole rubbery.
Any vegetable will work in place of the peppers except mushrooms (they’re too watery). We enjoy asparagus the most. Likewise, sweet potatoes can be used in place of regular.
If you don’t need this slow cooker breakfast casserole to be whole30 approved, add in ¼ cup dairy-free cheese for flavor.
Make sure not to seal the lid down on the slow cooker with clasps, it’s okay if some heat escapes.
Each slow cooker is slightly different. Cook for 3.5 hours and then turn the slow cooker to warm. This whole30 breakfast casserole was made in a 7-quart slow cooker. Any larger than that and the cooking length may be shorter. Likewise, it may be longer if using a smaller one.
How To Meal Prep The Recipe
You can either make the healthy breakfast casserole the morning of or prep it all the night before.
I personally scramble everything the night before, cut the ingredients and then just throw it together in the wee morning hours while we open presents.
That said, if you want something a bit more sweet and festive, you can make this candy cane, high-protein baked oatmeal the night before too!
Likewise, this dairy-free egg casserole can be made, cooled, and then frozen in slices between parchment paper.
When you need it, pop a slice in the oven at 325 degrees Fahrenheit and cook for about 15-20 minutes.
What To Serve With Dairy-Free Egg Casserole
This recipe makes a wicked brunch recipe especially on something like Christmas morning or Mother’s Day when you don’t want to be in the kitchen too long.
But it’s best served with something on the side. Some of our favorites are:
Frequently Asked Questions About Slow Cooker Breakfast Casserole
This paleo breakfast casserole recipe is a bit denser than most. This is because it doesn’t contain any baking soda or baking powder. Thus, it won’t be fluffy like a traditional version.
You can either prep the ingredients ahead of time separately and then assemble them in the morning. Or, you can prep the entire healthy breakfast casserole the night before and pop it in the fridge. If doing it this way, make sure to let the casserole and slow cooker come to almost room temperature before cooking.
This recipe hasn't been tested with any kind of breakfast sausage or ground pork added to it. Keep in mind as well that for it to maintain it's whole30 approval, the sausages would need to be free from any processed ingredients.
Other Awesome Whole30 Recipes You’ll Love
Dairy-Free Egg Casserole In The Slow Cooker
- 1.5 cups Potatoes diced small (about 7 mini potatoes)
- 12 Eggs
- ⅛ cup Leeks sliced
- ½ cup Salsa
- 1 teaspoon Salt
- ⅔ cup Bacon cooked and chopped
- ⅛ cup Nutritional yeast
- ¼ cup Almond milk
- 1 teaspoon Garlic powder
- 1 tbs Vegan butter optional
- Cracked pepper to taste
- Whisk together the eggs, salsa, milk, nutritional yeast, garlic powder, and salt.
- Line a 7-quart slow cooker with parchment paper. Layer the potatoes, leeks, and bacon.
- Pour in the egg mixture and stir in the butter.
- Place a thick tea towel over the slow cooker and then the lid.
- Cook on low for 3.5 hours.
- Make sure to line your slow cooker with parchment paper before adding any ingredients. It makes cleanup so much easier.
- The kind of salsa you choose will affect the flavor.
- Don’t overlook placing a tea towel over the top of the slow cooker before the lid. The tea towel absorbs the liquid from the steam. Not doing this will make the dairy-free egg casserole rubbery.
- Any vegetable will work in place of the peppers except mushrooms (they’re too watery). We enjoy asparagus the most. Likewise, sweet potatoes can be used in place of regular.
- If you don’t need this slow cooker breakfast casserole to be whole30 approved, add in ⅓ cup dairy-free cheese for flavor.
- Make sure not to seal the lid down on the slow cooker with clasps, it’s okay if some heat escapes.
- Each slow cooker is slightly different. Cook for 3.5 hours and then turn the slow cooker to warm. This whole30 breakfast casserole was made in a 7-quart slow cooker. Any larger than that and the cooking length may be shorter. Likewise, it may be longer if using a smaller one.
Nutrition values are estimates only, using online calculators. Please verify using your own data"