We’ll admit it, there are some (or many) mornings where we have to do everything in our power to get ourselves out of bed and grab a fistful of cereal or a granola bar on our way out the door. Let’s be real, a gourmet hot breakfast just isn’t realistic every day (#GOALS). But we’re better than that- your body is better than a sugar rush that will only leave you starving a couple hours later and staring at the vending machine at work. You’d be surprised how many breakfast recipes are out there that require very little effort. Sit back as we blow your mind with this protein-packed, low-carb breakfast recipe. You can thank us later. 

Crockpot Sausage and Egg Casserole: 

Feeds: 6-8 


1 medium head broccoli, chopped

1 12-oz package Jones Dairy Farm Little Links, cooked and sliced

1 cup shredded Cheddar, divided

10 eggs

3/4 cup whipping cream

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper


  1. Grease the ceramic interior of a 6-quart slow cooker well.
  2. Layer one half of the broccoli, half of the sausage and half of the cheese into the slow cooker. Repeat with remaining broccoli, sausage, and cheese.
  3. In a large bowl, whisk eggs, whipping cream, garlic, salt, and pepper until well combined. Pour over layered ingredients.
  4. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until browned on the edges and set in the center 


Serves 6 to 8. For 6 servings, each serving has 5.39 g of carbs and 1.18 g of fiber. Total NET CARBS = 4.21 g.