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Food traditionnel

Keto Crockpot Egg Casserole

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The vegetables and cheese in this recipe are very interchangeable.

Any unsweetened milk works great here; I used coconut milk. Pasture raised cows milk or cream would make for a delightful holiday morning treat. Unsweetened almond, or cashew milk will also work very well.

Try making this casserole for food prep!
Simply adding all your favorite vegetables, slow cook, then allow to cool completely. Slice up your desired servings, then place in meal prep containers for your week ahead.

You’ll need a medium sized 4-5 Qt slow cooker for this recipe.

Ingredients (for ~8 Servings):


1 lb. Italian sausage, or ground turkey meat
1 tsp fennel seeds
1 tsp olive oil
1 red bell pepper, seeded and diced small
1/3 cup chopped green onions
1/2 cup crumbled feta cheese, or any cheese of choice
1 cup unsweetened milk (dairy or non-dairy, I used unsweetened organic coconut milk from a can )
12 large eggs
1 Tbsp Dijon mustard, or dry mustard
1/4 tsp chili powder
1/4 tsp ground white pepper
1/2 tsp sea salt
avocado or olive oil cooking spray



In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.

Heat oil in a heavy skillet over medium heat. Once hot, add in the turkey/sausage with the fennel seeds, and cook, breaking the meat with a wooden spoon. Cook for about 8 minutes, until nicely browned. Remove from the heat and set aside.

For assembling; spray your crock pot or slow cooker with cooking spray.

Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.

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