The vegetables in this recipe are very interchangeable, so try making this casserole using different peppers, onions, or even mushrooms.

Any type of cheese will work well or leave the cheese out completely if you like.

Try making this casserole for food prep!

Simply adding all your favorite vegetables, slow cook, then allow to cool completely.

Slice up your desired servings, then place in meal prep containers for your week ahead.

Lasts up to 4 days in the fridge.

You’ll need a medium-sized 4-5 Qt slow cooker for this recipe.

Ingredients

• 1 lb. Italian sausage, or ground turkey meat
• 1 tsp fennel seeds
• 1 tsp olive oil
• 1 red bell pepper, seeded and diced small
• 1/3 cup chopped green onions
• 1/2 cup crumbled feta cheese, or any cheese of choice
• 1 cup unsweetened milk (dairy or non-dairy, I used unsweetened organic coconut milk from a can )
• 12 large eggs
• 1 Tbsp Dijon mustard, or dry mustard
• 1/4 tsp chili powder
• 1/4 tsp ground white pepper
• 1/2 tsp sea salt
• avocado or olive oil cooking spray

Instructions:

In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper, and sea salt; whisk until well combined and frothy, then set aside.Heat oil in a heavy skillet over medium heat. Once hot, add in the turkey/sausage with the fennel seeds and cook, breaking the meat with a wooden spoon.

Cook for about 8 minutes, until nicely browned. Remove from the heat and set aside.For assembling; spray your crock pot or slow cooker with cooking spray. Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese. Pour the beaten egg mixture over the top of all your layers. Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in the center.The casserole may easily burn along the edges a little bit so please keep an eye on your crockpot for the last hour of cooking.

I REALLY prefer the LOW setting for this reason.Once finished cooking, turn off the pot and allow it to cool for a while.

As it cools down, the edges will detach from the pot, making it easy to transfer to a serving dish.Slice and serve immediately. Enjoy!

❤Rachel

Crockpot Egg Casserole for Clean Eating on a Budget

Category Breakfast Dinner

Ingredients

• 1 lb. Italian sausage, or ground turkey meat
• 1 tsp fennel seeds
• 1 tsp olive oil
• 1 red bell pepper, seeded and diced small
• 1/3 cup chopped green onions
• 1/2 cup crumbled feta cheese, or any cheese of choice
• 1 cup unsweetened milk (dairy or non-dairy, I used unsweetened organic coconut milk from a can )
• 12 large eggs
• 1 Tbsp Dijon mustard, or dry mustard
• 1/4 tsp chili powder
• 1/4 tsp ground white pepper
• 1/2 tsp sea salt
• avocado or olive oil cooking spray

Instructions

1. In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.
2. Heat oil in a heavy skillet over medium heat. Once hot, add in the turkey/sausage with the fennel seeds, and cook, breaking the meat with a wooden spoon. Cook for about 8 minutes, until nicely browned. Remove from the heat and set aside.

For assembling; spray your crock pot or slow cooker with cooking spray.

1. Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.
2. Pour the beaten egg mixture over the top of all your layers.
3. Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in the center.
4. The casserole may easily burn along the edges a little bit so please keep an eye on your crockpot for the last hour of cooking. I REALLY prefer the LOW setting for this reason.
5. Once finished cooking, turn off the pot and allow it to cool for a while. As it cools down, the edges will detach from the pot, making it easy to transfer to a serving dish.
6. Slice and serve immediately. Enjoy!

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