Slow Cooker Breakfast Casserole

Tired of having to get up extra early just to prepare breakfast for your entire family or even yourself? Here is the perfect dish to prepare the night before to remove that morning stress.

Packed with red and green bell peppers and protein-rich eggs, there are plenty of health benefits to make this dish an excellent addition to your daily routine. Bell peppers are packed with vitamins A and C, as well as potassium. Plus, they are also beneficial toward eye health.

Try out this recipe and enjoy setting your alarm a little later!

Photo credit: Devrim_PINAR

Ingredients

  • 1 bag frozen hash brown potatoes (32 oz.)
  • ½ – 1 lb. turkey deli meat, chopped or diced (or pre-cooked meat of choice) – you can also eliminate if you prefer a vegetarian dish
  • 1 small onion, diced
  • 8 oz. shredded sharp cheddar cheese
  • 1 red bell pepper, de-seeded and diced
  • 1 green bell pepper, de-seeded and diced
  • 12 eggs
  • 1 cup low-fat milk or milk substitute of choice
  • Salt and pepper to taste

Slow Cooker Breakfast Casserole

Instructions
1. Add half bag of hash browns to bottom of slow cooker.
2. Layer the following ingredients on top of the hash browns; half your turkey, onions, green and red peppers and half your cheese.
3. Continue layering with the remaining hash browns, turkey, onions, green and red peppers. And add the remaining cheese.
4. In a medium sized bowl beat eggs and milk together. Then, pour egg mixture over your casserole.
5. Add salt and pepper on top.
6. Cook on low for 4 hours or warm for 8 hours. Serve hot. Enjoy!

Print the Recipe

Save to Pinterest
LEAVE A COMMENT

 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *