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I’ll be honest with you – I adore leftovers. I love leftovers so much that I will cook extra just to have leftovers!

However, what I don’t love is when I have just a few odds and ends leftover that isn’t enough to make a full meal.

That’s why I created this recipe for “Leftovers” Egg Bake. It’s the perfect way to use those small bits of meat and vegetables that might be in your refrigerator right now.

Just use whatever you have in your refrigerator, and the recipe will be delicious.

How To Modify the Recipe

This “Leftovers” Egg Bake recipe is super easy to modify since it uses whatever leftovers you might have in your kitchen.

Extra roasted chicken or hamburger patties? Just chop into bite-size pieces and add to the eggs.

Extra homemade or frozen sausage? That would be perfect to add. Leftover cauliflower “rice” or roasted vegetables? Yep, just add them as well.

Really, just about anything that you have in your refrigerator or freezer can go into the recipe and it will be absolutely delicious.

And if you don’t have a slow cooker, you can still enjoy the recipe. Just pour everything into a greased 9-inch X 13-inch (23 cm X 33 cm) casserole dish and bake at 350°F (177°C) for about 50 minutes until the eggs are cooked through.

Egg as a Low-Carb Food

• Nutrient-Rich Profile: Eggs are rich in high-quality protein, which is essential for muscle repair, immune function, and overall cellular health. Including an adequate amount of protein in your diet can also help with weight management by promoting satiety. While eggs do contain some fat, it's important to note that they are a source of healthy fats. The fats in eggs, including omega-3 fatty acids, contribute to heart health and provide a source of sustained energy. Eggs are a good source of several vitamins and minerals, including vitamin B12, vitamin D, selenium, and choline. Choline, in particular, plays a crucial role in brain health and is essential for various metabolic functions.

• Low in Carbohydrates: One of the significant advantages of eggs for those following a low-carb or ketogenic diet is their minimal carbohydrate content. A large egg typically contains less than one gram of carbohydrates, making it an excellent choice for individuals aiming to keep their carb intake low. Given their low carb content and high nutrient density, eggs are a staple in ketogenic diets. The ketogenic diet emphasizes a low-carb, high-fat intake, and eggs fit seamlessly into this eating pattern.
  

• Supports Weight Loss: Eggs are known for their ability to promote a feeling of fullness, which can be beneficial for those looking to manage their weight. The combination of protein and healthy fats helps curb hunger and reduce overall calorie intake.
  
  Eggs are incredibly versatile and can be prepared in various ways, making them suitable for any meal—whether it's breakfast, lunch, or dinner. From omelets to frittatas, eggs offer a range of options that can accommodate different tastes and preferences.
  

Slow Cooker Leftovers Egg Bake

Prep Time: 10 minutes
Cook Time: 3 hours
Yield: 8 servings
Category: Breakfast
Cuisine: American

Ingredients:

• 6 slices of bacon (6 oz or 168 g), diced
• 10 eggs, lightly whisked
• 1 medium bell pepper (4 oz or 120 g), diced (optional)
• 1/4 medium onion (1 oz or 28 g), thinly sliced (optional)
• 1 cup (150 g) leftover cooked protein (or cooked turkey, diced)
• 1 cup (80 g) leftover cooked vegetables (or cooked broccoli, chopped small)
• 2 teaspoons (10 ml) Dijon or yellow mustard
• 1 (14 oz or 400 ml) can of unsweetened coconut milk
• 1 teaspoon (1 g) Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Line the slow cooker with aluminum foil or a disposable liner.
2. Cook the bacon in a skillet over medium-high heat until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate to drain.
3. In a large bowl, combine the remaining ingredients and pour into the slow cooker. Evenly sprinkle the cooked bacon over the top of the egg mixture.
4. Place the lid on the slow cooker and cook on high for 3 hours and on low for 6 to 7 hours until the eggs are cooked through.
5. Carefully remove the egg bake from the slow cooker and let rest for 5 minutes before slicing and serving.

Nutrition: (Estimated and based on per-serving amounts.)

• Calories: 289
• Fat: 25 g
• Total Carbs: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Net Carbs: 2 g
• Protein: 14 g
  
  

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