Caprese Slow Cooker Breakfast Casserole

If you love classic caprese salad ingredients – basil, tomato and mozzarella – why not try them for breakfast?

We make it hearty with turkey, eggs and hashbrowns. The easiest part? You can prepare it the night before and serve it hot for a stress-free morning.

You’ll fill up, while enjoying a casserole with nutrition to spare. Tomatoes are packed with vitamin C, potassium and lycopene. Also, expect a lot of healthy fiber in the added spinach. The classic salad staple also contains vitamin A, vitamin C, iron, calcium and plenty more. It is also known to help with eye health and assist in preventing cancer.

Photo credit: Healthier Michigan

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  • 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
  • 3-6 Tbsp. basil, diced
  • 8 oz. shredded mozarella cheese
  • 1 tomato de-seeded and diced
  • 10 ounces of spinach, de-stemmed and chopped
  • 12 eggs
  • 1 cup low-fat milk or milk substitute of choice
  • Salt and pepper to taste

Caprese Slow Cooker Breakfast Casserole

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 basil, tomato, spinach and half your cheese.
3. Continue layering with the remaining hash browns, turkey, basil, tomatoes and spinach. 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!

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