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Crockpot Egg Casserole for Clean Eating on a Budget

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!