Print
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

Ingredients

  • 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

Instructions

  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.

Notes

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

Net Carbs per serving: 2 g

Nutrition

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