Crockpot High-Protein Breakfast Casserole
A hearty slow cooker breakfast casserole with sausage, eggs, and cheese. Gluten-free and feeds a crowd — perfect for weekly meal prep.
PROTEIN 28g
CALORIES 320
P:E RATIO 8.8
TIME 375m
YIELD 8
P:E 8.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
12 large eggs 28G PROTEIN
1 lb breakfast sausage, browned FLAVOR
2 cups shredded cheddar cheese DAIRY
1 cup diced hash browns (frozen) FLAVOR
1/2 cup diced onion FLAVOR
1/2 cup diced bell pepper FLAVOR
1/2 cup milk DAIRY
1/2 tsp garlic powder FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate sliced portions for up to 5 days. Freeze for up to 2 months.
- Batching: Use a slow cooker liner for easy cleanup.
- Reheat: Microwave individual portions 90 seconds.
EXECUTION STEPS
01
HIGH HEAT SEAR
Spray slow cooker with cooking spray.
02
HIGH HEAT SEAR
Layer browned sausage, hash browns, onion, bell pepper, and half the cheese.
03
VEGGIE STEAM-SAUTÉ
Whisk eggs, milk, garlic powder, salt, and pepper. Pour over layers.
04
THE ASSEMBLY
Top with remaining cheese.
05
STEP 5
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
06
STEP 6
Slice and portion into containers.