Dairy-Free Egg Casserole In The Slow Cooker
Simple, delicious, and Whole30 approved! This gluten-free egg casserole without cheese is a savory breakfast recipe perfect for mornings you don’t want to spend much time in the kitchen.
Servings 5
Calories 502kcal
Equipment
Ingredients
- 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
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.
- For the Whole30 approval, you need bacon that's sugar-free and made without nitrates, MSG etc.
- 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.
- 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
Calories: 502kcal | Carbohydrates: 12g | Protein: 15g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 423mg | Sodium: 871mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg