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Slow Cooker Breakfast Frittata

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Slow Cooker Breakfast Frittata

Lisa
The Cook
6 Servings
7 Ingredients
29 Comments

This paleo Slow Cooker Breakfast Frittata is another triumph of the slow cooker freezer meal! Packed with vegetables and homemade sausage, it makes a satisfying and healthy breakfast effortless.

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6 Servings
7 Ingredients
29 Comments

Ingredients

  • ¾ cups drain Spinach, Frozen
  • 1 ½ cups dice Bell Pepper, Red
  • ¼ cups dice Onion, Red
  • 8 individual beat Egg
  • ½ teaspoons Black Pepper
  • 1 teaspoon Sea Salt
  • 1 ⅓ cups cook Sausage, Breakfast

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Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a well greased slow cooker.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a well greased slow cooker.
  2. Cook on low 2-3 hours or until frittata is well set.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1/6 of frittata
Amount Per Serving
Calories
282
Total Fat
20g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
331mg
Sodium
1102mg
Total Carbohydrates
6g
Fiber
2g
Sugar
2g
Protein
19g
WW Freestyle
5

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, nut-free, gluten-free-dairy-free, spring, summer, winter, fall, low-carb, whole30, thm-s-meal, gaps, traditional, real-food, diet, slow-cooker, keto-friendly, keto, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, nut-free, gluten-free-dairy-free, spring, summer, winter, fall, low-carb, whole30, thm-s-meal, gaps, traditional, real-food, diet, slow-cooker, keto-friendly, keto, wwsmartpoints

29 Comments

Join the discussion

    2. I just made it with fresh spinach and I did not steam or sauté the spinach before hand. It turned out great, just like the first time I made it with the frozen spinach!

      Reply

    1. Hi Lisa, I would think it probably would need an extra 30-60 minutes when tripled. You want the eggs to be cooked through so check it when it gets close to the 3 hour time frame and see how they look. Enjoy!

      Reply

        1. You will see that this recipe calls for the sausage to be cooked before you assemble the ingredients. So yes you will need to cook and crumble the sausage before it goes into the crock pot.

        2. Thanks for the response. I was confused since the comment below mentioned beginning with raw sausage, but there’s no mention of browning it first. Now that I know what to do, I’m looking forward to trying it!!

        3. If you are available to watch every now and then as it cooks, I would suggest maybe giving it a few stirs to ensure that the sausage is breaking up into smaller portions.

  6. Hi! Can’t wait to try this!
    Can i place from freezer straight into microwave or does it need to defrost?
    How long will it last in the freezer?

    Reply

    1. Hi Bec. The reheat directions are for a defrosted serving of frittata. You could cook it from frozen, it would just take a bit longer in the microwave though. USDA recommends using casseroles within 2-3 months, but thats more for quality than safety as per their website. ( http://www.fsis.usda.gov/wps/p… )

      Reply

  11. I don’t see an advantage to using a slow cooker for this. By the time I brown the sausage, chop the onion and pepper, I might as well put it in a casserole dish or 9 x 11 pan and bake it for an hour.

    Reply