Our Crock Pot Bacon Mushroom Egg Casserole is a savory breakfast recipe with onion, peppers smoky cumin and creamy Havarti cheese. This dish is perfect for breakfast, brunch or even breakfast for dinner.
Cuisine: Low Carb
Keyword: Crock Pot Bacon Mushroom Egg Casserole, low carb breakfast
1/4cup white onionchopped
1/2cuppeppers of choicewe enjoy using Poblano and Anaheim
Saute mushrooms, onion and peppers with 1/4 cup of butter in a skillet or browning slow cooker.
Set aside and cool.
In a bowl, beat eggs and stir in cream, cumin, salt, pepper, garlic, crumbled bacon, mozzarella cheese and 2 slices of the Havarti cheese (crumbled).
If using a traditional slow cooker, coat with butter (browning slow cookers will already be buttered from the saute step).
Stir the mushroom mixture into the egg mixture and pour into the slow cooker.
Cook on high until eggs set (45 minutes to 3 hours - cooking time will vary greatly depending on how hot your slow cooker cooks).
Cover eggs with Havarti Cheese and cook for 5 more minutes to melt the cheese.
We make this breakfast casserole in our 6 quart Ninja Slow Cooker because we love the ability to saute the mushrooms and slow cook in the same pot. You can use a traditional slow cooker if you would like and use a skillet on the stove for the saute step instead.
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