This blog post is sponsored by National Pork Board
This bacon avocado breakfast casserole is easy to make & packed with flavor. Great for meal prep, this pork-filled casserole can be made in your slow cooker or Instant Pot.
Food As Fuel
You know I’m all about simple. Now more than ever, I don’t want to spend a lot of time thinking about what I’m going to be cooking or eating. I’m all about food that will fuel me throughout the day while staying conscious of what I’m putting in my body. There are a few things I like to do while practicing mindful eating like choosing high quality food sources, eating properly before a workout, incorporating good fats, and limiting processed foods. Also meal prep. Planning what I am going to eat ahead of time not only saves me stress but time & money too. This bacon avocado breakfast casserole is filled with protein, good fats, and lots of veggies. It’s paleo, whole30, low-carb, keto. Great for meal prep, you can cook this in your slow cooker overnight & wake up to a nutritious breakfast.
Over A Pound of Bacon??
Yes. I mean who doesn’t love bacon?? For this recipe, I like to use clean bacon that is nitrates AND sugar free. That’s what you will need to use if you want this bacon avocado breakfast casserole to be paleo & whole30 compliant. Low or reduced-sodium bacon also works well in this recipe but at the end of the day, I encourage you to use a brand of bacon that fits your dietary & financial needs. You can even substituted cooked pork sausage in place of the bacon.
Making This In The Instant Pot
If you’re making this in the Instant Pot, you will need to cut the recipe in half. This is because you have to use the pot-in-pot method and cook the bacon avocado breakfast casserole in an oven-safe pan that will fit inside the Instant Pot. Simply cut all the measurements in half. For example, you will need 6 large eggs rather than 12.
This recipe is paleo, whole30, low-carb, and keto…unless you add cheese like I did here. With the cheese, the recipe is still low-carb, keto but it’s no longer paleo or whole30 compliant. For my low-carb/keto folks, you can use all the cheese you want. I sprinkled 1 cup of shredded cheddar cheese on top after the casserole was done cooking. You can also mix the cheese into the egg mixture before it cooks. I recommend using a good melting cheese like cheddar or mozzarella.
If you want to add potatoes to this bacon avocado breakfast casserole you can. Now it will no longer be low-carb or keto. I recommend you use 8-16 ounces of frozen potatoes whether they be diced potatoes or hash browns. Frozen works better than fresh in egg casseroles; you can use fresh potatoes but the end result might be a mashed potato type texture. If you’re going to use fresh potatoes I suggest leaving the skin on.
TIPS FOR A SUCCESSFUL SLOW COOKER CASSEROLE
There are a few things you need to do or know to make this breakfast casserole a good one:
1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.
2) Let the casserole cool completely before removing it. This too will help it from not sticking to the base.
3) Every slow cooker heats differently. Your casserole might done after 6 hours on low or it might take 8. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine took about 6 1/2 hours on low.
This is one of the rare occasions where I am providing the baking instructions as well. Assemble the bacon avocado breakfast casserole as you would for the slow cooker but add it to a greased 9×13 baking pan instead. Bake at 350 degrees F for approximately 50 minutes.
FREEZING YOUR CASSEROLE
This breakfast casserole will keep for up to 5 days in the refrigerator. After that, you can freeze any leftovers. Or you can make this ahead with the sole purpose of freezing it; this is also a great meal prep recipe. Once cooled completely, slice and freeze in sections or freeze the casserole as a whole if your freezer permits it. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator & reheat in the microwave or oven.
- 1 1/4 pounds bacon, chopped
- 1 avocado, skin removed and pitted
- 12 large eggs
- 1 cup milk of your choice
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon oil
- 1 cup shredded cheese (optional)
- Heat oil in a large skillet over medium heat. Add bacon & cook, stirring frequently, 7-10 minutes or until bacon is crisp to your liking. Remove bacon with a slotted spoon and set aside.
- Mash the avocado flesh with a fork until smooth to your liking. In a large bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in 1 lb of the cooked bacon (reserving the remaining 1/4 pound for garnish), mashed avocado, onion, and bell pepper. Whisk until well combined.
- Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker.
- Cook HIGH 3-4 hour or LOW 6-8.
- If using cheese, add it now. Garnish with remaining cooked bacon.
Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the bacon and cook 7-10 minutes, or until the bacon is crisp to your liking. Remove the bacon with a slotted spoon and set aside.
- Add the onion and bell pepper to the pot and cook 3-5 minutes or until the veggies are soft. Turn off the pressure cooker.
- Mash the avocado flesh with a fork until smooth to your liking. In a medium-size bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Stir in the cooked bacon (reserving 1/4 for garnish) and mashed avocado.
Generously spray a 7-inch oven-safe pan with cooking spray. Pour in the egg mixture.
Place a trivet into your Instant Pot and add 1 cup of water. Place oven-safe pan into the Instant Pot.
- Close and seal vent. Select manual setting and cook 25 minutes. When done, natural release pressure 10 minutes, then quick release remaining pressure.
*You will need to cut the recipe in half if you’re using the Instant Pot
DID YOU MAKE THIS RECIPE?
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