Cauliflower and Sausage Breakfast Casserole -

I’ve got to be honest. With as much as I use my slowcooker, you’d think I would’ve made a breakfast meal in it before.

Nope. Wrong.

I’ve never made anything that could be remotely construed as breakfast in my crockpot. It’s shocking, I know. Every breakfast casserole I’ve ever made has been baked.

Deciding I needed to turn this trend around, I started poking my head around slow cooker breakfast recipes. Most were sweet (a no-no for me) or had potatoes (another no-no, though I love them). I finally decided to just make one into a keto version by swapping the potatoes/hasbrowns for riced cauliflower.

Honestly, you couldn’t tell much of a difference. At least I couldn’t. If you closed your eyes hard enough I swear you’d think there were potatoes in this casserole. The cauliflower is finely riced and mimics the texture and shape of a nice O’Brien potato. Does it still taste like cauliflower? Sure, but it does a nice job filling that potato-shaped hole in my heart.

I’ve been using crockpot liners lately because the cleanup is just too good to pass up. However, with this recipe, you might not want to do that—or at least spray the bag down with cooking spray. My casserole stuck to the sides of the bag like no other! If you don’t use a crockpot liner, you should still grease the bottom and sides of your slow cooker just in case. I missed out on a lot of this delicious recipe because of all the sticking.

Also, the more cheese, the better. I didn’t really measure out the cheese during the layering process. By eyeballing it, I think I used two whole cups of shredded cheddar! I’m a cheese fanatic and I do not believe a limit exists as to having ‘too much cheese’. I bet this recipe would be good with other cheeses, too, like pepper jack and colby.

Enjoy!

Caulilfower & Sausage Breakfast Casserole

Servings: 6-8
Time: 5-7 hrs
Difficulty: Easy
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A slow-cooked egg, cheese and sausage casserole with riced cauliflower.

Ingredients

12 eggs
1/2 cup cream
1/2 tsp. dry mustard
salt & pepper
10 oz. sausage links, cooked and diced
2 cups shredded cheddar cheese
1 bag cauliflower rice (about 12 oz.)

Directions

Grease a slow cooker. In a large bowl, lightly beat together eggs, cream, dry mustard, salt and pepper.
Place 1/3 of cauliflower in the bottom of the crock pot. Season with salt and pepper. Top with 1/3 of the sausage and cheese. Continue layering with the rest of the cauliflower, cheese and sausage.
Pour egg mixture over the top. Cook on LOW for 5-7 hours.

Step-By-Step Instructions

Grease a slow cooker. In a large bowl, lightly beat together eggs, cream, dry mustard, salt and pepper. Place 1/3 of cauliflower in the bottom of the crock pot. Season with salt and pepper.