Slow Cooker Breakfast Casserole (Paleo)

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Breakfast

Cooking Time

1 1/2 - 2 hours

Yields

8 servings

Ingredients

For the casserole
- 6 eggs
- ½ cup almond milk
- ¼ teaspoon cayenne pepper, or to taste
- 1 cup cauliflower or broccoli florets
- 1 red bell pepper, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ pitted black olives, thinly sliced
- salt, black pepper to taste
For garnish (optional)
- chopped tomato
- chopped red onion
- fresh parsley

Directions

Lightly grease the inside of the slow cooker with olive oil.
In a bowl whisk the egg together with milk, garlic powder, onion powder, cayenne pepper, salt and pepper to taste.
Place the cauliflower florets, chopped peppers and black olives into the slow cooker.
Pour the egg mixture into the slow cooker and stir to mix with the vegetables.
Cover and cook on high for 90 – 120 minutes or until eggs are set.
Garnish with chopped onion, tomatoes and fresh parsley and serve.

Credit

Paleo Grubs

https://paleogrubs.com/slow-cooker-breakfast-casserole

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