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Keto Slow Cooker Leftovers Egg Bake Recipe

Louise | April 23
Keto Slow Cooker Leftovers Egg Bake

I’ll be honest with you – I adore leftovers. I love leftovers so much that I will cook extra just to have leftovers!

However, what I don’t love is when I have just a few odds and ends leftover that isn’t enough to make a full meal.

That’s why I created this recipe for “Leftovers” Egg Bake. It’s the perfect way to use those small bits of meat and vegetables that might be in your refrigerator right now.

Just use whatever you have in your refrigerator, and the recipe will be delicious.

How To Modify the Recipe

This “Leftovers” Egg Bake recipe is super easy to modify since it uses whatever leftovers you might have in your kitchen.

Extra roasted chicken or hamburger patties? Just chop into bite-size pieces and add to the eggs.

Extra homemade or frozen sausage? That would be perfect to add. Leftover cauliflower “rice” or roasted vegetables? Yep, just add them as well.

And if you have a few extra egg whites after making my Classic Keto Eggs Benedict Recipe, you can add those to the recipe along with the 10 whisked eggs for a bit of added protein to your meal.

Here are a few other recipe suggestions that you can try:

Really, just about anything that you have in your refrigerator or freezer can go into the recipe and it will be absolutely delicious.

And if you don’t have a slow cooker, you can still enjoy the recipe. Just pour everything into a greased 9-inch X 13-inch (23 cm X 33 cm) casserole dish and bake at 350 F (177 C) for about 50 minutes until the eggs are cooked through.

Other Egg Recipes to Enjoy

And if these suggestions aren’t enough for you, we have plenty of other egg bake recipes for you to enjoy for breakfast, brunch or dinner.

And if you want even more egg recipes, you can check out this link for every Keto egg recipe I’ve ever created.

Keto Slow Cooker Leftovers Egg Bake - square


Keto Slow Cooker Leftovers Egg Bake - square

Keto Slow Cooker Leftovers Egg Bake Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings


  • 6 slices of bacon (6 oz or 168 g), diced
  • 10 eggs, whisked
  • 1 medium bell pepper (4 oz or 120 g), diced (optional)
  • 1/4 medium onion (1 oz or 28 g), peeled and sliced (optional)
  • 1 cup (150 g) leftover cooked meat (or 8 slices of ham, diced)
  • 1 cup (80 g) leftover vegetables (or broccoli, chopped small)
  • 2 teaspoons (10 ml) Dijon or yellow mustard
  • 1 can (13.5 oz or 398 ml) of unsweetened coconut milk
  • 1 teaspoon (1 g) Italian seasoning 
  • Salt, and pepper, to taste


  1. If desired, line the slow cooker with aluminum foil or a disposable liner to make clean up easier.
  2. Cook the bacon in a frying pan over medium-high heat until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate to drain.
  3. In a large bowl, combine the remaining ingredients and pour into the slow cooker. Evenly sprinkle the cooked bacon over the top of the egg mixture. 
  4. Place the lid on the slow cooker and cook on high for 3 hours and on low for 6 to 7 hours and an internal temperature of 160 F (71 C).
  5. Carefully remove the egg bake from the slow cooker and let rest for 5 minutes before slicing and serving.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 2 g


  • Calories: 289
  • Sugar: 1 g
  • Fat: 25 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 14 g


Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.