Slow Cooker Breakfast Casserole

4.58 from 7 votes

Getting out of bed just got SO MUCH EASIER!

Dig into this warm and tasty meal, any morning of the week.

This Slow Cooker Breakfast Casserole has everything you crave: Potatoes, salsa, spring onions, cheese, and green chili for a spicy edge. Plus, you get to wake up to a wonderful aroma wafting from the kitchen! Making this recipe is a great way to create a filling grab-and-go breakfast for busy weekdays. Prepare the casserole the night before and you’ll wake up to an awesomely delicious breakfast. Of course, it also makes a fantastic brunch option (especially if you’re expecting company).

You simply can’t go wrong with this nutritious casserole! Despite its indulgent flavor, one serving of this creamy casserole clocks in at only 198 calories and just 14 grams of carbs. This represents just a fraction of the calories you’d find in conventional casseroles. Meanwhile, with a whopping 13 grams of protein per savory slice, this recipe will help fill you up and curb your cravings. A light, yet satisfying, way to start the day!

How to Make Slow Cooker Breakfast Casserole

This slow cooker breakfast casserole makes for an easy morning!

This breakfast casserole only requires 15 minutes of prep time, so you can throw it together with very little effort. After prepping, sit back and allow the slow cooker to take over. How easy is that?

To get started, grease your slow-cooker with a little olive oil. You can rub the oil all over the sides or use an oil spray. Then, add your potatoes, onions, jalapeño, and salsa to the slow cooker. To finish, lightly whisk the eggs in a small bowl before mixing in the mozzarella, salt, and pepper. Pour this egg mixture into the slow cooker, making sure to cover all of the veggies. Cook the casserole on low for four hours, until the potatoes are tender and soft.

Delicious And Guilt-Free

All of your favorite breakfast flavors come together in this yummy casserole.

Thanks to its clean-eating ingredients, this breakfast casserole also offers several health benefits. Potatoes are incredibly healthy, especially when they’re cooked in a slow cooker instead of being deep-fried. They’re a rich source of fiber, vitamin B6, potassium, and other nutrients. This delicious starch can protect against cardiovascular disease and cancer, too!

Eggs (another star member featured in this recipe) contain a boatload of nutrients. Known as one of the healthiest foods in existence, eggs contain selenium, folate, choline, and B vitamins. Meanwhile, this tasty superfood packs a protein punch to keep you full and satisfied.

Related: 10 Surprising Ways To Eat Eggs

Spruce Up Your Mornings with this Clean-Eating Casserole

Our breakfast casserole is full of delicious flavor and made with nutritious ingredients.

This drool-worthy casserole will undoubtedly make mornings more exciting and delicious! Each decadent, cheesy bite features buttery potatoes and yummy eggs with a jalapeno kick. With simple instructions and a few clean-eating ingredients, this breakfast casserole is a serious no-brainer. This crowd-pleaser will definitely score at the breakfast table or at your next brunch!

4.58 from 7 votes

Slow Cooker Breakfast Casserole

Wake up to the aroma of this delicious breakfast casserole that tastes just as good as it smells!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 4 people
Serving Size 0.25 of recipe
Course Breakfast
Cuisine American


  • 1 teaspoon olive oil
  • 1 1/2 cups potatoes thinly sliced
  • 1/2 cup salsa no sugar added
  • 1/4 cup onion diced
  • 1 jalapeño seeded and diced
  • 5 eggs large
  • 1/2 cup mozzarella part-skim, grated
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper


  • Rub olive oil on all sides of the slow cooker. You may also use an oil spray. Distribute the potatoes, onions, jalapeno, and salsa inside the slow cooker.
  • In a separate bowl, lightly whisk the eggs. Add the mozzarella, salt, and pepper. Pour this mixture into the slow cooker, being sure to cover the potatoes.
  • Set the slow cooker on low for 4 hours, or until potatoes are tender and the eggs set.


A smaller baking dish was placed inside the slow cooker for this serving size.

Nutrition Information

Serving: 0.25of recipe | Calories: 198kcal | Carbohydrates: 14g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 244mg | Sodium: 522mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Low-Carb, Slow Cooker, Vegetarian

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Editor’s Note: This recipe was originally published on October 10, 2015.

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


  1. If I use a small dish inside my slow cooker – should I use it like a bain marie and put an inch ir so of water in the bottom of the slow cooker and sit the smaller dish into the water?

  2. This recipe is fantastic-flavorful-and a favorite of ours!!! I use a small slow-cooker and the baking dish is. It necessary. Thanks so much for all the wonderful recipes!!!!!

  3. I adore this site! Ime gonna make this for a Halloween b’fast, the next day… it looks and will taste sensational!!

    1. If you would like to add spinach to this recipe, it would be delicious! If you chose to add spinach, make sure to let us know how your recipe turns out!

    1. Melanie, I would bake at 375 for 45-50 minutes or until set. You’ll want to Check after 30 minutes since all ovens tend to bake differently. Hope this helps. 🙂

  4. You mentioned preparing the casserole overnight but then the recipe says to cook on low for 4 hours. Would you recommend cooking it for 8-10 hours on low?

    1. Melissa, In order to have the casserole ready the next morning, you would need to have a preset on the slow cooker. This can also be prepared in the oven, for a much quicker turn around.

  5. Good afternoon, reading mail, and found this recipe on my Skinny mailbox. Just a quick question, Can you tell me what do you mean by 1/2 cup “salsa”, no sugar added.
    What kind of salsa are you talking. There are so many different SALSAs.
    Looking forward to your answer, since I would like to prepare this.
    I am from Ecuador, then you might fine the reason for not knowing what SALSA you mean should be used.
    Thank you kindly for your answer.
    Best regards

    1. Luis, Any salsa is fine. We recommend looking at the ingredients for added sugar, before buying. This is merely a recommendation not a necessity for the recipe.

  6. Do you peel the potatoes?

    Do you hand cut them to thinly slice?

    I’ve never placed a dish inside a slow cooker? Anything special you need to do for that? By doing so are you preparing in that dish the night before and then taking it from the refrigerator and placing it into the slow cooker the next morning?

    Thanks for any details you can provide about the above questions.

    1. Mara, You do not set the blow in the slow cooker. Please re-read the instructions. You will pour the mixture directly into
      the slow cooker.

      We like leaving on the potato peel for added fiber, however it’s a personal choice.

      1. I was wondering the same thing about placing a dish in the slow cooker. I also re read the instructions and it said “ A smaller baking dish was placed inside the slow cooker for this serving size” This can be a little confusing. Thank you you for clarifying. I’m just going to bake mine . Either way I can’t wait to try it

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