This low-carb, bread-free breakfast casserole is filled with eggs, sausage, sweet potatoes, and cheese. Cook it at overnight in the slow cooker to serve first thing in the morning or slide it into the oven to have it warm on the table in under an hour.

The original Slow Cooker Breakfast Casserole became an instant classic around our house. We took it to work, served it to friends, and made it just for fun. But then we wanted a low carb version that was a bit lighter and could work for weekday mornings. This low carb version even feels like it would make a great dinner. It’s hearty and savory and would be great with a simple green salad on the side.

Why Make Breakfast Casserole in the Slow Cooker?

The low temperature of the slow cooker helps to keep the eggs in this casserole from over-cooking. They get a tender, almost custard-like texture that balances well with the savory sausage and the tender sweet potatoes.

Ingredients

• Butter – Use softened butter rubbed on the inside of the slow cooker to prevent sticking.
• Breakfast Sausage – Be sure to grab either mild or spicy breakfast sausage, depending on your spice preference.
• Sweet Potatoes – These add a great flavor to the casserole. Steam them in the microwave first to be sure they are nice and tender in the finished dish. 
• Eggs – Use large eggs for the protein-packed base of the casserole.
• Milk – Any type of milk will work. 2% or whole milk will give the dish a slightly richer flavor and creamier texture. Even an alternative milk like almond should be fine (though we didn’t test it this way).
• Cheese – White or yellow cheddar is classic, but any type of cheese you’d like works well. Gruyere, fontina, goat cheese, or feta would be great. You can use pre-shredded cheese here to save time. 
• Salt and Pepper – Don’t forget the salt and pepper – eggs taste bland without them!

How to Make Slow Cooker Breakfast Casserole

1. Prepare a 6-Quart Slow Cooker. Line the slow cooker with a foil collar. (See below for details.) Rub the inside of the foil collar and bottom of the slow cooker with softened butter to prevent sticking.
2. Brown Sausage. Brown the breakfast sausage in a skillet and then transfer to a paper towel-lined plate to drain. 
3. Steam Sweet Potatoes. The sweet potatoes will need a bit of a head start so they come out tender in the finished casserole. To do this, place them in a microwave-safe bowl with some water. Cover with a paper towel and microwave on high until potatoes are tender, ~3 minutes. 
4. Combine Everything. Place sweet potatoes and sausage in the slow cooker. Mix together eggs, milk, salt, black pepper, and cheese. Pour the liquids into the slow cooker.
5. Add Paper Towel Layer. Place a double layer of paper towels on top of the slow cooker and then add the lid. The paper towels will prevent moisture from dripping down on the casserole and making it soggy.
6. Cook. Bake the casserole in the oven or in the slow cooker.
7. Slice and serve!

How (and why) Make a Foil Collar for the Slow Cooker

The challenge with baking right inside the bowl of the slow cooker is that most slow cookers get very hot on the side that’s closest to the heating element. The fix is easy. A layer of foil between the food and the heat helps to insulate it from the high heat. 

To make a foil collar, take a sheet of foil that is long enough to wrap around the inside of the machine and fold it into thirds. Place it inside the slow cooker and assemble the casserole inside the foil. This will prevent the sides of the casserole from burning and will also make it easier to remove the casserole when it’s done cooking.

More Breakfast Casserole Recipes

Slow Cooker Bagel Breakfast Casserole

French Toast Casserole with Cream Cheese and Raspberries

Cinnamon Crunch Bagel Breakfast Casserole

Banana French Toast Casserole