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
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Kenda says
This looks so good. Just one question. Do you cook the bacon before you put it in the crockpot?
paleobailey says
Thanks! Yes it is, cooked and chopped.
Mary says
I LOVE this recipe! So yummy! Has anyone tried it with the instant pot yet? I’ve used the slow cook function in my IP to make it, but I’d really like figure out how to utilize the pressure cooker function since it’s faster. Thanks in advance!
paleobailey says
I’m so happy you enjoyed it! I can’t help you much on the IP conversion being I’ve never tried an egg bake in there, sorry!!
Michelle Carlson says
Is this good to reheat for breakfast during the week?
paleobailey says
Yes! My fiance eats this almost every week and we make it on Sunday evening. If you want it to be more formed when it’s done, I recommend putting parchment paper into the slow cooker first and remove it using the parchment paper, then cut it into slices once cooled for storage.
Kayla says
I just cooked this in the oven and it was amazing. My whole family loved it. Thank you so much!
paleobailey says
So glad to hear it! Thank you, Kayla!
Elaine says
This recipe looks so good! Do you taste the coconut flavor from the coconut milk at all?
paleobailey says
Hey there! You don’t! It’s only 1/3 cup which is a super small amount compared to all of the other ingredients 🙂 it’s just used to make the eggs creamer! You could use almond milk if you wanted to 🙂
Dianne says
I love this recipe…I’ve made it with regular hash browns…but i was curious if you’ve tried it with sweet potato? I have an abundance right now and I’d like to use them up 🙂
paleobailey says
I’ve never tried it! I think it would be okay! I’d just make sure to pat dry or squeeze sweet potato hash browns with a paper towel to get out any extra moisture 🙂
Tina says
Bailey, I’ve been making this every week for my husband and oldest son to take to work for weeks now and realized I hadn’t come back to tell you how much we love this recipe, and how much you’ve helped me get a healthy meal into these two so they no longer stop at fast food breakfast every day. We love it, i switch up veggies sometimes, and it’s perfect every time!
paleobailey says
I’m SO happy to hear this!! Thank you so much, I appreciate that you came back to tell me!
Leah says
Why are mine still runny, despite having cooked it for HOURS!!
paleobailey says
Hey, Leah! Did you use too much canned coconut milk, or perhaps frozen hash browns without removing the excess liquid from the potatoes first? Those would be my first two thoughts!
Denise says
We’re on our second round of Whole30, and now I’m sad that we didn’t have this for the first one! It is what Saturday morning breakfast dreams are made of. My 3 kids (18m-6y) are gobbling it up! I topped mine with a little Frank’s and it is magical. We’ll have enough leftovers for at least 2 more breakfasts! This will absolutely be in our rotation.
paleobailey says
Oh I’m SO glad your family loved it! My boyfriend douses his with hot sauce too 🙂 Thank you so much for letting me know, Denise! Have a great week!
Holly Lacey says
Have you tried mixing this the night before and cooking in the morning? Thanks!
paleobailey says
I haven’t! I think it would be fine! I’d probably add in the hash browns just prior to cooking though so they don’t get too soggy 🙂
Mary says
Hi! Can I just use shredded potatoes (rinsed and dried)? Thanks!
paleobailey says
Absolutely! Enjoy!
Anna says
Is it possible to let it cook over night at the lowest level? I’ve never used a slow cooker, yet.
paleobailey says
Hi there! I think if it went overnight, the eggs would probably get overcooked being they cook relatively quickly in the slow cooker as opposed to meat 🙂
Kirsten A. says
Just made fresh hasbrowns with my small kiddos (they washed the taters and handed them to me for food processing) and this is in the crockpot with cashew my lo swapped in… fingers crossed it turns out well. It looks soooo yummy!!!
paleobailey says
Woo! I hope it turned out well for you with the fresh hash browns!
Megan says
I am planning on making this and your pork with pineapple Cole slaw this weekend. Because my slow cooker will be tied up with the pork, do you think you could do this in the oven? If so, how long do you think i should cook it and at what temp? Thank you!
paleobailey says
Hey! I’d say 350 degrees for 40 minutes, but that time will vary a bit depending in what size pan you use and how thick the egg mixture is in it 🙂
Megan says
Thank you!!
Kris says
How does this keep in the fridge for daily breakfasts?
paleobailey says
I put it in 4 separate Tupperware containers for my boyfriend, and he just reheated it every morning and loved it! Of course, topped with too much hot sauce for my taste 😉 but it keeps well!
Kris says
Thanks!! It’s in the crockpot as we speak!’
paleobailey says
Awesome! Hope you like it!
Lauren says
Do you know the macro info for a serving of this? Or are your nutrients listed somewhere that I’m missing? 🙂
paleobailey says
I don’t, so sorry!
Su Han says
Can you use Cashew Milk instead of Coconut Milk?
paleobailey says
Yes! That should be fine. The thick coconut milk is just to add a creaminess to the eggs, if you prefer cashew milk for that I’d love to hear how it turns out!
Chelsey says
Do you think frozen hash browns would need to be defrosted before use? I have some and would love to try the recipe this weekend!
paleobailey says
Mine were thawed, but if you threw them in there frozen, it might need a bit more “baking” time. Otherwise just take them out of the freezer the night before 🙂 I think you’d be okay either way!
Donna says
Would love to figure out how to transfer this recipe using an Instant Pot! Going to have to experiment 🙂 Looks yummy!
paleobailey says
Yeah! I was thinking about trying to adapt it to the IP too! I’ll keep ya posted if I have any luck! I’m so scared to over cook and ruin the whole thing haha!
Janice O'Kane says
Yummmmmmy – Bailey this looks fantastic and I’m meal prepping it this weekend! Thank you!
paleobailey says
Thank you, Janice! Hope you enjoy! <3