My slow cooker is by far my favorite kitchen appliance. Making this Paleo and Whole30 slow cooker egg bake with bacon, egg and hash brown on the counter on my meal prep day leaves my oven free for roasting veggies, making a sheet pan meal, or any other thing my slow cooker can’t do. Appliance multitasking is one of my favorite meal prep tricks, and this slow cooker egg bake is a perfect example!
Cooking your Whole30 slow cooker egg bake is as easy as dumping ingredients into the crockpot. It frees your oven up, and also ensures you’re not peaking in on the egg bake every 5 minutes to make sure you don’t over cook it. I swear, a few extra minutes in the oven and suddenly your Whole30 egg bake is dried out and and half of it is stuck to the bottom of the baking dish.
This tasty Paleo slow cooker egg bake might not come out of the crock pot in nice slices, and it’s more like a casserole, but the eggs are creamy, veggies are perfectly cooked and you didn’t have to do any work!
It’s totally Whole30 compliant, but, if you’re making this for yourself or someone who doesn’t eat Paleo or Whole30, feel free to sprinkle some cheese over the top, or even over half of it! I do that for my boyfriend every once in a while, and it just goes to show you how easy it can be to please a variety of eaters by making slight adjustments!
Speaking of adjustments, you can add other veggies to this such as broccoli or spinach. Or, instead of bacon, switch it up by using sugar-free, Paleo and Whole30 ground sausage or kielbasa! Make sure you cook it prior to putting it into the slow cooker still though, if you’re using ground sausage.
If you’re going to try this Whole30 slow cooker egg bake overnight, I’d add a bit more coconut milk and maybe a few extra eggs and cook it on low. I have *not* tested this method, but those would be my recommendations to avoid having eggs that are super dry when you roll out of bed the next day.
YOU CAN GET MY FAVORITE BACON IN THE ULTIMATE WHOLE30 BOX ON THE SIMPLE GROCER.
PrintSlow Cooker Bacon, Egg & Hash Brown Bake: Easy Hands-Free Breakfast
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: Serves 4
- Category: Breakfast
Ingredients
- 10 eggs
- 1 pound fresh hash browns
- 2 green peppers, diced
- 1 white onion, diced
- 1 package sugar-free bacon, cooked and chopped
- 1/3 cup canned coconut milk
- 1/2 teaspoon salt or to taste!
- 1/2 teaspoon pepper or to taste!
- Cooking spray to coat slow cooker
- Optional: green onions to garnish, additional salt and pepper, or top with hot sauce!
Instructions
- Lightly coat slow cooker with oil
- Mix hash browns, green peppers and onions and add to slow cooker
- Top with chopped bacon, evenly coating hash brown and veggie mix
- In a bowl, beat eggs with coconut milk, salt and pepper
- Pour over bacon and veggies in the slow cooker
- Cover and cook on high for 2 to 2.5 hours
Notes
You can use frozen hash browns, but let them thaw first and remove any excess water with a paper towel
Nutrition Facts:
- Calories: 369
- Sugar: 4
- Fat: 17
- Carbohydrates: 27
- Protein: 24
This Paleo slow cooker egg bake post may contain affiliate links, though all products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a few pennies which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
free whole30 ebook
sign up for my newsletter and receive my 20 best Whole30 recipes!
By using this form you agree with this site's privacy policy.
Jessica says
I love this dish! I just made it for the first time in my instant pot using the slow cooker setting. Apart from me spending 15min trying to figure out how to adjust the slow cooker temp setting this was easy to put together for new years day breakfast feast. I used dehydrated hashbrowns that Costco sells in 4oz cartons which were perfect for this recipe because there is no dealing with the water of frozen hashbrowns. This is a great prep a day before recipe for a group or make and eat throughout the week.
I wasnt sure how cooking in the instant pot would work out, but it perfect! Didn’t stick to the bottom, it was great texture and the eggs were not over cooked or dry. I cooked it in there for 2.5 hours plus maybe a few more minutes because the high slow cook heat is a little lower than a true slow cooker high temp. It turned out perfect.
Can’t wait to make it again!
Coppelia says
Made it with leftover cooked ground beef from the other night and it turned out GREAT! But it’s a LOT! lol Do you know if it would freeze well?
paleobailey says
I’m so glad you liked it!! It does freeze well!
Megan Petersen says
I have an allergy coconut. Can I use almond milk instead? Thanks!
paleobailey says
Sure thing!!
Kylie says
I made this for Christmas. It came out so good! Normally I bake egg casseroles but never again, this one comes out so much better!
paleobailey says
I’m SO glad to hear this! Thank you so much for giving it a try and taking the time to come back and leave a review!
Keira says
Can’t wait to try this out for the family.
Amanda says
I made this last night to eat for breakfast over the next couple of days and it is SO good. I attempt to make frittatas all the time and they come out too rubbery. The slow cooker was a GREAT move.
paleobailey says
SO happy to hear this!! Thank you so much! Really appreciate you giving it a try, and taking the time to let me know how it went!
Jean Arsenault says
Your photo seems to show cheese – both shredded and fully melted. Is this a stock photo, or am I seeing something else as cheese replacement on top?
paleobailey says
Hello! There is no cheese in this recipe or the photos I took of it. It’s the cooked egg and hashbrowns I think you’re seeing 🙂
Mary says
This is my favorite breakfast to make! It is easy and delicious plus you can substitute a lot of things and it’s just as amazing!
paleobailey says
I’m so glad to hear this! We make it a lot and also love how easy it is to swap in what you have on hand! Thank you so much, Mary! 🙂 – B
Lauren B says
This is a life saver when meal prepping! I often don’t have time to make breakfast everyday. I live the original version and this last time I swapped the bacon for compliant sausage. So tasty and easy! Helps me stay on track with my breakfasts.
paleobailey says
I’m so glad you love it!! Thank you so much!
noel says
Exactly what kind of peppers did you use? Bell peppers or hot jalapeno? I couldn’t tell. Thanks!
paleobailey says
Bell peppers – sorry about that! I’ll clarify in the recipe.
Rachael says
I make this weekly! I’ve cooked it in the slow cooker, the oven and even tried it on the Traeger, so good! My whole family loves it and it reheats perfectly! Can’t go wrong with this for breakfast or dinner!
paleobailey says
Oh amazing!! This is SO great to hear!! Thank you so much for taking the time to come back and let me know – it’s so appreciated! I’m thrilled your family loves this as much as mine! <3 - B