Adding an avocado to this recipe produces a creamy avocado egg casserole. Perfect for meal prep, make this low-carb and keto breakfast in your slow cooker.
After mixing avocados into my scrambled eggs for years, I had an ‘duh’ moment and finally made breakfast casserole in the slow cooker out of it. The end result was so good that I ended up including the recipe in my 3rd cookbook, The Healthy Low-Carb Slow Cooker Cookbook.
I know I don’t have too many breakfast recipes on this page so over the rest of the summer I will share a couple from my cookbooks. Each of my three cookbooks has an entire chapter dedicated to slow cooker breakfasts.
My other cookbooks that you might enjoy:
Not An Overnight Breakfast Casserole
I don’t consider this an overnight slow cooker casserole because of its short cook time. Even when cooked on low, this casserole is done in 6 hours or less. That’s because it’s not a large casserole. I used a small 2.5-quart slow cooker to make this and As-is, this cut into 6, medium size pieces for me. So let’s say 6-8 pieces depending on how you cut your casserole. If you’re looking to feed a larger crowd, you can double the recipe and use a 6-quart slow cooker. If you double the recipe and use 12 eggs, you will be able to cook the casserole overnight. THEN, will need 6-8 hours on low for the eggs to set, maybe longer depending on how your slow cooker heats.
Use A Ripe Avocado
Don’t you hate when you think you have the perfect avocado and you open it up to brown spots? While it still tastes okay, something about that brown spot makes is visually unappealing. Brown spotted avocados are okay. Not too brown but a couple brown spots are alright. The avocado is being mashed and incorporated into the egg mixture anyway.
Add In Other Ingredients
What else can you add to the breakfast casserole? Better question is what can’t you add? Cooked, crumbled bacon or sausage, diced vegetables like bell pepper, onion, mushrooms, squash. You can get creative with the cheeses as well you don’t have to use cheddar. If you want to make this casserole paleo and whole30 compliant, omit the cheese. It will still be low-carb and keto! I used almond milk because I’m lactose-intolerant; you can use your preferred milk.
When this is done cooking, check the center with a knife. If it comes out clean, it’s done. If not, cook it a little bit longer. Please note that if it has a wet looking center, it still might be done. The avocado and cheese combo gives it an almost custard like consistency in places.
- 8 eggs
- 1 ripe avocado
- 1 cup cheddar cheese, shredded
- 1/2 cup milk of your choice
- 1/2 tsp salt
- 1/4 tsp pepper
- Spray the slow cooker generously with cooking spray.
- In a medium size bowl, whisk together all the ingredients until well blended. Pour mixture into the slow cooker.
- Cook HIGH 2-4 hours or LOW 4-6.
I used a 2.5-quart slow cooker but any 2-3 quart size slow cooker can be used with this recipe.
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