Slow Cooker Whole30 Breakfast Casserole (Gluten-Free)

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
• Easy

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!

1. Whisk together the eggs, milk, salsa, and seasonings in a large bowl.
2. Line your slow cooker.
3. Add in the potatoes, bacon, and leek.
4. Pour the egg mixture over the other ingredients and stir gently with a fork.
5. Add in the sliced butter on top.
6. Place a dish towel over the slow cooker and then the lid.
7. Cook on low for 3.5 hours.

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:

• Fruit salad
• Protein zucchini bread
• Blueberry muffins

Other Awesome Whole30 Recipes You’ll Love

• Kimchi deviled eggs
• Chocolate cherry smoothie
• Cauliflower rice
• Gut healing smoothie
• Tuna stuffed avocados
• Whole30 whipped cream
• Whole30 ice cream
• cranberry apple smoothie
• Thick avocado smoothie bowl
• Paleo coleslaw
• Anti-inflammatory turmeric mango smoothie
• Scrambled eggs with veggies