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CrockPot Egg & Veggies Breakfast Casserole

I seriously love eggs. I can eat them so many ways and as a casserole or in egg muffins are my obsession! But why “should” you be eating eggs? Do you know the importance? Let me explain….

Most people shoot for egg whites because they are lower in calories, but not me, I eat more yolks than I do whites!! Why? Well consider this for a moment: The yolk contains everything needed to create a chicken: a living, breathing
animal. Doesn’t that alone say it all?

WHY Eggs Are Important!

I’m stating this first because this is the key—listen carefully….Not All Eggs Are Created Equal!!! Read it again if you have to –Not ALL Eggs Are Created Equal! Why?  Pastured Eggs Are The Best Source!  Pastured eggs eat off the ground, they aren’t given any form of feed and this is extremely important. The chemistry of the hen changes when they are fed feed such as grains and soy. The omega fatty acids shift from high omega 3’s, low omega 6’s to high omega 6’s. low omega 3’s. We need a diet higher in omega 3s. When this shift happens and we take in more oga 6’s over 3’s it is shown to cause damage to our health, heart health specifically because a diet high in omega 6’s causes damage to our cardiovascular system. Omega 3’s are actually good for our heart.

So, don’t buy conventional eggs if you want healthy eggs. Look for “pastured” eggs as your number one choice. A little fun fact: the better quality the egg, the brighter the color, pretty cool huh. Bottom line, quality eggs are loaded with nutrients and one of the best sources of protein out there.

Keep the yolks folks! Why? The yolk is the home of the number-one dietary source of a nutrient called choline.
Choline, which is found also in lean meats, seafood and collard greens, attacks the gene mechanism that triggers your body to store fat around your liver.  So think about it next time you want to dump the yolk…just be sure to buy the right quality eggs and you are in business and can eat your eggs with confidence.
Breakfast Casserole

CrockPot Egg & Veggies Breakfast Casserole

Yield: 6-8 Servings


10 Eggs (you can use more if you like lots of “egg” :-))
12 Sausage links, precooked. (Jones Dairy Farm – I get mine at Costco – Amazing clean product)
1 cup Shredded cheddar cheese, divided
1 Cup baby spinach chopped or ripped
20 est grape tomatoes
1/2 cup fresh baby portabello mushrooms chopped
3/4 cup Heavy whipping cream
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper


  1. I use a 6 quart slower cooker and grease it well to prevent sticking. Layer half of the ingredients, Repeat and layer again to spread flavors throughout the mixture
  2. Use a shaker cup to whisk eggs, heavy whipping cream, garlic, salt and pepper. Or you can whisk in a bowl
  3. Pour mixture over ingredients and cook, covered, on low 4-5 hours. You can also cook on high 2-3 hours also but watch carefully as edges will brown quickly.
  4. Enjoy! I like mine with a side of avocado. But you could eat as is or add salsa, sour cream, hashbrowns or any other side of choice.

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About Sue Peters

Sue Peters
I'm a wife and a mom of 2 wonderful kiddos & my mission is to make a difference in the health and lives of others. I love living healthy but it wasn't always this way. I had a difficult journey fighting for my own health and it changed my life: for the better and forever! I love sharing what I learned. I hope to inspire your healthy journey!

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