Hot Body, Hot Kitchen: Make-ahead slow cooker breakfast casserole (VIDEO)

The mornings are always the most hectic time of your day. You’re barely awake, it always feels like you’re running late, and finding time to make a full breakfast for yourself or your family seems impossible. So why aren’t there as many time-saving hacks for breakfast as there are for dinner? We’ve all prepped dinner in the Crock-Pot for easy and delicious after-work meals, so what if we did the same for breakfast?

More: Hot Body, Hot Kitchen: Whole-wheat pizza with pear and Gorgonzola (VIDEO)

Today I’m showing you how to prep your breakfast the night before with the morning Crock-Pot cheat you’ve been waiting for. We’ll be using kale and sweet potatoes in this egg casserole to give you the healthy boost you need to last you throughout the day. Try making this casserole tonight, and see if your routine morning isn’t a little easier and day a little brighter from waking up to a fully cooked breakfast ready and waiting for you.

More: Hot Body, Hot Kitchen: Chili-glazed cod with spicy basil greens (VIDEO)

Slow cooker bacon, sweet potato and kale breakfast casserole recipe


  • 12 eggs, whisked
  • 1 pound uncured bacon, sliced into 1/2-inch pieces
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 2 cups kale, stemmed and sliced
  • 1 large sweet potato, grated
  • 6 ounces cheddar cheese, shredded (optional)
  • Grapeseed or coconut oil spray


  1. In a large iron skillet or sauté pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the bacon from the pan, and reserve on a paper towel-lined plate.
  2. Pour out some of the bacon grease, then add the onion, and sauté until softened, about 3 minutes. Tip in the garlic, and cook a minute more.
  3. Add the kale leaves, and cook until just wilted, about 30 seconds.
  4. Remove the pan from the heat, and set aside.
  5. Tip everything from the pan into a slow cooker sprayed with cooking spray.
  6. If using, scatter 1/2 the cheese over the bacon-veg mixture.
  7. Pour the eggs over the top, and add remaining cheese, if using.
  8. Cook for 7 – 8 hours on low.

More: Dean Sheremet: I found a new life in the kitchen


  • This dish refrigerates brilliantly, so make a big batch, portion it out, and reheat as needed.
  • It’s a great way to economize leftovers that have accumulated all week.
  • No real rules; feel free to freestyle with the recipe.


Comments are closed.