Cook the bacon until crispy in a skillet over medium-high heat. Once cooked, crumble the bacon into small pieces.

In a mixing bowl, crack the eggs and beat them.

Add sea salt and heavy cream to the beaten eggs, mixing until well combined.

Stir in the crumbled bacon pieces into the egg mixture.

Grease the slow cooker with a small amount of bacon grease or cooking spray.

Pour the egg and bacon mixture into the slow cooker.

If desired, sprinkle shredded cheddar cheese over the top for added flavor.

Cover the slow cooker with the lid.

Cook on low heat for 2-3 hours or until the egg casserole is set and slightly golden on top.

Once cooked, cut into servings and serve the bacon and egg breakfast casserole hot.