Keto Slow Cooker Leftovers Egg Bake Recipe

I’ll be honest with you – I adore leftovers. I love leftovers so much that I’ll cook extra just to have leftovers!

However, what I don’t like is when I have a few odds and ends left that aren’t enough to make a full meal.

That’s why I created this recipe for “Leftovers” Egg Bake. It’s the perfect way to use up those little bits of meat and vegetables that you may have in your fridge right now.

Just use whatever you have in your fridge, and the recipe will be delicious.

How to modify the recipe

This “leftovers” recipe from Egg Bake is very easy to modify because it uses whatever leftovers you might have in your kitchen.

Add grilled chicken or hamburger patties? Simply chop it up into bite-size pieces and add it to the eggs.

Homemade sausage or frozen sausage? That would be perfect to add. Leftover cauliflower “rice” or grilled vegetables? Yes, add them too.

And if you have a few extra egg whites after making my classic Benedict Keto Eggs recipe, you can add them to the recipe with 10 scrambled eggs for a little extra protein to your meal.

Here are some other recipe suggestions you can try:

Really, anything you have in your fridge or freezer can go into the recipe and it will be absolutely delicious.

And if you don’t have a slow cooker, you can still enjoy the recipe. Simply pour everything into a greased 9″ x 13″ (23 cm x 33 cm) casserole dish and bake at 350 F (177 C) for 50 minutes, until the eggs are completely set.

Other egg recipes to enjoy

And if these suggestions aren’t enough for you, we’ve got plenty of other egg bread recipes for you to enjoy for breakfast, lunch, or dinner.

And if you want more egg recipes, you can check out this link for every Keto egg recipe I’ve ever made.

printing press

Ingredients

6 strips bacon (6 ounces or 168 g), cubed
10 scrambled eggs
1 medium bell pepper (4 ounces or 120 g), diced (optional)
1/4 medium onion (1 ounce or 28 g), peeled and sliced (optional)
1 cup (150 g) cooked leftover meat (or 8 diced pork chops)
1 cup (80 g) leftover vegetables (or broccoli, chopped small)
2 teaspoons (10 ml) Dijon or yellow mustard
1 can (13.5 oz or 398 ml) unsweetened coconut milk
1 teaspoon (1 g) Italian seasoning
Salt and pepper to taste

instructions

If desired, line a slow cooker with aluminum foil or a disposable liner to make cleaning easier.
Cook bacon in a skillet over medium-high heat until crispy. Remove the cooked bacon with a perforated spoon and place on a plate lined with a paper towel to drain.
In a large bowl, mix remaining ingredients and pour into slow cooker. Sprinkle the cooked bacon evenly over the egg mixture.
Place the lid on the slow cooker and cook on high for 3 hours, on low for 6 to 7 hours, and an internal temperature of 160 F (71 C).
Carefully remove the baked eggs from the slow cooker and let them rest for 5 minutes before slicing and serving.