This is a perfect recipe for Christmas morning. Simply prepare the ingredients the night before, add the eggs right before you turn on the crock pot, and in the morning you’ll have a warm, perfect, flavorful breakfast that’s as bright and healthy as you are.

I love how versatile the recipe is. Simply add your favorite breakfast meats, your favorite hashed browns, and your favorite vegetables and cheeses. You can even swap out the heavy white cream for unsweetened almond or coconut milk if avoiding the dairy, or to cut carbohydrates (and fat) further.

Low-Carb Crock Pot Breakfast Casserole

Serves 8.

4 cups hashed brown jicama or daikon radish hashed browns (optional)

12 ounce package crumbled, cooked, drained bacon slices

1 pound cooked, drained ground sausage

1 medium diced sweet yellow onion

1 diced green bell pepper

1-1/2cups sliced fresh mushroom

1-1/2 cups fresh spinach

2 cups shredded Monterrey Jack cheese

1/2 cup chopped Feta cheese (or other sharp cheese)

1 dozen eggs

1 cup heavy white cream

1 tsp salt

1-1/2 tsp pepper

Place a layer of hashed browns on the bottom of 1 4-6 quart slow cooker. Follow with a layer of bacon and sausage, then onions, green pepper, spinach, mushrooms, and cheese. In a separate bowl, beat the eggs, cream, salt and pepper together. Pour over the crock pot mixture, Cover and cook for 10-12 hours on low.

Makes 8 servings. Refrigerate or continue to keep warm in the crock pot the day you plan to serve.

Nutritional information per serving: Calories: 443.6, Carbohydrates: 8 g, Fiber: 1.95 g, Net Carbohydrates: 6.05 g, Protein: 18.1 g, Fat: 38.25 g

Skip the Hashed Browns per serving: Calories: 429.6, Carbohydrates: 4.8 g, Fiber: .7 g, Net Carbohydrates: 4.1 g, Protein: 17.7 g, Fat: 38.25 g