A full breakfast cooks all at once in this easy slow cooker recipe. Wake up to this healthy version of a fry-up breakfast to start your day.
Sick of slow cooker breakfast casseroles? Make this one-pot breakfast by adding the food into individual coffee mugs and/or ramekins.
English Fry Up Breakfast Inspiration
I first saw a slow cooker English fry up breakfast back in 2016. It looked similar to this post but it included traditional English fry up ingredients. Fast forward 2 years and a Mom in the UK re-made it, it’s gone viral so I’m seeing this concept ALL OVER social media. I had a proper English fry up the last time I visited England and I will admit, it is very good. BUT… it’s also very filling & very heavy. An English fry up usually consists of the following ingredients: bacon, sausage, eggs, black pudding, baked beans, tomatoes and mushrooms. For me, it’s too much food. Feeling inspired though, I decided to make a healthy, whole30 compliant version.
Coffee Mugs & Ramekins
For this recipe, the food is cooked in individual coffee mugs and/or ramekins. You’ll need a large 6-quart slow cooker in order for everything to fit. You can use all mugs, all ramekins, or you might have to use a combination of the two to make all the ingredients fit. Here I used a combo of coffee mugs and ramekins but in the past I have even used folded up aluminum foil to hold the sausage. It will all depend on the size and shape of the slow cooker and the size of your mugs.
Since this recipe cooks for hours, the end result are eggs cooked to well done. I haven’t found a way around this. Personally, I’m okay with this because that’s how I like to eat my eggs. When the dish is done cooking, I like to give the eggs a quick scramble with a fork. If you like your eggs any other way, add your eggs the last 15-30 minutes of cook time or omit them all together and cook them separately in a pan.
The sky is the limit when it comes to what vegetables to use in this full slow cooker breakfast. I used a combination of diced tomatoes, mushrooms, and zucchini. I encourage you to use what you like. Yes, you can omit the vegetables all together and add in more eggs, more sausage, or more potatoes.
I used diced red potatoes because that’s what I had on hand. You can use your preferred potato whether it be red potatoes, yellow potatoes, russet potatoes, or even sweet potatoes. The potatoes are the ingredient that takes the longest to cook; I suggest you dice them fairly small so they aren’t hard at the end of cook time.
Sausage vs Bacon
I know that the original slow cooker version of the English fry up used uncooked bacon. I’ve seen people on social media use bacon and have mixed results. If you do use bacon, expect a certain amount of grease along with it. Same goes with raw sausage. Some people wrap their sausage in bacon and line it up against the edge of the slow cooker but again, the results I’ve seen have been mixed. I tried adding raw bacon myself and the bacon ended up being a greasy mess so I omit it. Instead I use a cooked sausage like Aidells chicken apple sausage (what you see here) for my meat. For a list of whole30 compliant sausage brands, see HERE.
Other whole30 breakfasts you might enjoy:
This might seem like common sense but I have to say it – make sure the coffee mugs or ramekins you use are oven safe. If they’re oven safe then they’re okay to use in the slow cooker.Print
- 3–4 eggs
- 1 tbsp almond milk
- 4 ounces vegetables
- 8 ounces potatoes, diced
- 2–3 sausages, sliced
- 1/4 tsp ghee
- Salt & pepper to taste
- Spray coffee mugs and/or ramekins with cooking spray.
- Whisk the eggs together with almond milk and add salt & pepper. Pour eggs into prepared dish.
- Add diced vegetables, sausages, and potatoes to the other prepared dishes respectfully. Season with salt and pepper to taste. Add ghee on top of potatoes.
- Cook LOW 5-7 hours or until potatoes are tender and vegetables soft.
You will need a 6-quart slow cooker for this recipe.
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