This chicken fajita slow cooker egg bake is the perfect breakfast that’s full of flavor and easy to make! It’s an easy crock pot breakfast, loaded with veggies like onions and bell peppers, dairy-free, Paleo and Whole30! But it’s mostly just delicious! This chicken fajita breakfast casserole is a great way to change up your normal breakfast, and it makes a great meal prep option.
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Breakfast casseroles in the slow cooker are one of my favorite ways to make them. It allows me to not be in the kitchen while meal prep cooks and we can run errands or do anything else instead of look after the oven. It’s also really hard to overcook egg bakes in a crockpot, making it just a great cooking method! Another great slow cooker egg bake is this one with hash browns and bacon!
Slow Cooker Egg Bake Ingredients
This Whole30 fajita chicken egg bake only uses a few very simple ingredients. You’ll need 10 eggs, a type of dairy-free milk such as almond milk or coconut milk, red onion, red bell pepper, and canned green chiles. A few common spices will be mixed in with your egg bake, and those are chili powder, cumin, salt and pepper.
The egg bake calls for 2 cups of cooked and shredded chicken, so this is a good recipe to use up leftover chicken, or rotisserie chicken. If you don’t have any cooked chicken when starting to prep the egg bake, you can quickly poach your chicken breasts while you get the rest of the recipe ready.
There is the option to add tortillas to the bottom of the egg bake, which would not be Whole30. If you’re keeping it paleo, gluten-free or grain-free, you can opt for a grain-free tortilla such as Siete. This ingredient isn’t required, so omitting is just fine, too!
How to Prepare Your Whole30 Slow Cooker Chicken Fajita Egg Bake
You’ll first start by either spraying the slow cooker insert with a nonstick cooking oil spray, or lining it with parchment paper. I prefer lining it with the paper, because it makes it really easy to just pull out the entire egg bake when it’s done. To keep the paper from moving while you’re assembling the egg bake in the slow cooker, you can use chip clips around the rim of the slow cooker to hold the paper in place.
Then the eggs and milk will get added to a large bowl, and you’ll beat them until they’re frothy. After that, the rest of the ingredients will get added into the beaten eggs. This includes the onion, bell pepper, canned green chiles, spices and chicken.
Give it a good stir again, and then pour the egg mixture into your slow cooker. You’ll cover it with the lid and let it cook on low for 2 to 3 hours, or until the egg in the middle has set.
Serving and Storing
Once the chicken fajita egg bake has finished cooking, you can remove it using the parchment paper if you used that, and then slice it in squares, or triangles like you’re cutting a round pizza. Or, if you sprayed the insert with nonstick oil, you can simply serve it right from the slow cooker by spooning it out onto plates or into bowls.
There are many things you could top the Whole30 slow cooker egg bake with. A few of our favorites are cilantro, avocado, salsa or pico, or hot sauce.
Allow the egg bake to completely cool and then store the leftovers in an air-tight container, or divide the egg bake into individual containers. This lasts in the fridge for up to 5 days, and can be reheated by microwaving for about 2 minutes, or until heated through. Reheating time will vary based on the size of the portion.
If you’d like to freeze your egg bake, first allow it to cool completely. You can freeze the entire casserole, or cut it into serving sizes and freeze as individual servings. This chicken fajita egg bake can be stored in your freezer for up to 3 months. When you want to reheat it, thaw it in the fridge overnight and then reheat in the microwave or oven.
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- Optional: 3 tortillas (or grain-free tortillas)
- 10 eggs
- 1/2 cup almond or coconut milk
- 2 cups shredded chicken
- 1 cup diced red onion
- 1 cup diced red bell pepper
- 1 (4-ounce) can diced green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional toppings: salsa, pico, hot sauce, cilantro, avocado
- Line your slow cooker with parchment paper or coat the insert with nonstick cooking spray. You can keep the parchment paper in place by using chip clips around the rim of the slow cooker insert
- If you’re opting to add the tortillas, layer them on the bottom so they cover the bottom of the slow cooker, and up the sides about 2 inches. It’s okay if they overlap on the bottom in some places
- Add the eggs and milk to a large bowl and beat the eggs. Then add in the shredded chicken, onion, pepper, chiles, and spices and stir to combine
- Pour the egg mixture into your slow cooker and cook on low for 2 to 3 hours, or until the eggs are set in the middle. Use the edges of the parchment paper to pull out the egg bake and slice, or spoon the egg bake out into bowls out if you used nonstick cooking spray
- Top with any of the optional garnishes
Keywords: Whole30 breakfast, slow cooker recipes, chicken recipes, slow cooker egg bake, paleo, gluten-free recipes, dairy free
- Calories: 340
- Fat: 17.1 g
- Carbohydrates: 9.1 g
- Fiber: 1.6 g
- Protein: 33.8 g
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