Simple, delicious, and whole30 approved! This gluten-free egg casserole is a savory breakfast recipe perfect for mornings you don’t want to spend much time in the kitchen.
1.5cupsPotatoesdiced small (about 7 mini potatoes)
12Eggs
⅛cupLeekssliced
½cupSalsa
1teaspoonSalt
⅔cupBaconcooked and chopped
⅛cupNutritional yeast
¼cupAlmond milk
1teaspoonGarlic powder
1tbsVegan butteroptional
Cracked pepper to taste
Instructions
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.
Video
Notes
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.