Healthy Slow Cooker Breakfast Scramble

This slow cooker breakfast scramble was born out of pure necessity. When mornings got harder and sleep became more valuable than cooking, I needed something easy, filling, and ready to go. This one checks all the boxes and makes enough to last several days.

Perfect for busy mornings, meal prep, or anyone who wants a protein-packed breakfast without standing over the stove.

Ingredients

• 2 pounds all-natural pork sausage

• 24 eggs

• 1/2 to 1 bag shredded hash browns

• 1 can light coconut milk

• 1 cup chopped onion

• 1 cup chopped bell peppers

• 1 cup chopped vegetables of choice (spinach, broccoli, or leftovers work great)

• Italian seasoning, salt, pepper, and garlic powder, to taste

Directions

1. Cook the sausage first. Brown the sausage in a skillet until fully cooked. This step is important because raw meat does not cook safely in a slow cooker.

2. Lightly grease your slow cooker with coconut or avocado oil to prevent sticking.

3. In a large bowl, whisk together the eggs and coconut milk.

4. Add the cooked sausage, hash browns, vegetables, and seasonings to the slow cooker. Pour the egg mixture over the top and stir gently to combine.

5. Cover and cook on LOW for 6–8 hours.

   • For a more “scrambled” texture, stir once or twice during cooking.

   • For a more casserole-style texture, leave it undisturbed.

6. Serve warm or portion into containers for easy grab-and-go breakfasts throughout the week.

Servings

Makes 10–12 servings.