​ ​ Print ​

Slow Cooker Leftovers Egg Bake

  • 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
                                                • 1Line the slow cooker with aluminum foil or a disposable liner.
                                                • 2Cook 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.
                                                • 3In 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.
                                                • 4Place 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.
                                                • 5Carefully remove the egg bake from the slow cooker and let rest for 5 minutes before slicing and serving.
                                                (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