“No Bread, Just Eggs” Slow Cooker Breakfast Casserole [Gluten Free, Low FODMAP]

by Sarah on July 21, 2017 · 3 comments

Between bridal showers and weddings these past few months, I have been fairly inundated with the opportunity for brunching.IMG_20170520_095130497

This has not only served to remind me that mimosas might be the best cocktail ever invented (and I am not exaggerating–the delicious simplicity…and yet, the possibilities for creative complexity!)….IMG_20170520_095935490

…but also to emphasize that traditonal make-ahead brunch foods are not always the most Low FODMAP [or, for me, specifically, “no-wheat or dairy or onions-please”] friendly. Sure, there is often some fruit you could sample, and MAYBE some plain, unadorned bacon or even a dressing-less salad (?!?) but for the most part you are skipping the more obvious offenders (doughnuts, bagels, muffins, yogurt) and taking your chances on the egg casseroles.

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But can you REALLY pick around for just the eggs and the veggies?

I tried.

Oh, how I tried.

I really just wanted the eggs…and maybe a little low-lactose cheese. Some veggies. Perhaps a few bites of ham.

And I got to thinking…breakfast casserole without bread is really just quiche that doesn’t have to hold up to being cut into the shape of pie…right?IMG_20170621_180705285

So when I saw the July theme of The Recipe Redux was oven-free recipes (AND I was left with a whole lot of the Fairlife milk I bought for The Professor who opened it the day before leaving for two weeks #curses #thankgoodnessitslactosefree) I thought…let’s see what we can do here.

And by “we” I mean my slow cooker, the eggs, and I.

Success, my friends…grand success.IMG_20170621_180718518

It cooks in the time it would take you to shower, change, and get everything else ready to greet your guests…and it even maintains it’s shape.

If that’s something that you are going for.IMG_20170621_180534204

No Bread Slow Cooker Breakfast Casserole (or Crustless Quiche)

(Serves 4, generously)

  • 6 eggs
  • 1 cup 2% milk (lactose-free for Low FODMAP)
  • 1/2 tsp. ground mustard
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. smoked paprika
  • dash of cinnamon
  • 2 1/2 cups baby spinach*
  • 4 oz. sliced baby bella mushrooms*
  • 3/4 cup shredded white cheddar cheese
  • 1/2 cup diced ham (optional)

*Veggies can be substituted.

  1. Whisk eggs in a bowl until all yolks are broken and well incorporated with whites.
  2. Add in seasonings, and whisk to combine.
  3. Stir in milk and set aside.
  4. Combine spinach, mushrooms, cheese, and ham (if using) in the slow cooker.
  5. Pour egg mixture over vegetables and ham.
  6. Stir well to evenly distribute.
  7. Cook on high 2 hours, or until eggs are browning, puffed up, and pulling away from the side of the pot.

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{ 3 comments… read them below or add one }

Laura @ Sprint 2 the Table July 21, 2017 at 11:51 am

I’ve never don’t anything like this in my slow cooker – I always do some sort of stew or the like. I need to branch out. I sooooo wish I had this right now.

I love it when you come back and post. :)

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Tricia @ Saving Room for Dessert July 27, 2017 at 9:28 pm

Hi Sarah.

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Anne Weber-Falk November 13, 2017 at 12:57 pm

I miss reading you. It’s been a while. I hope all is well and good with you. Peace…

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