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