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

Link to original recipe