POTATO, PEPPER, AND EGG BREAKFAST CASSEROLE
Prep time: 10 minutes / Cook time: 7 to 8 hours on low
Any time you can start your day with vegetables is a great day.
This vegetarian breakfast casserole is an all-in-one dish that is
filling and heart-healthy. Have guests in from out of town? Spend
more time visiting and less time cooking! Thaw the hash browns in
the refrigerator during the day and put them in the slow cooker that
night. You will wake up to a delicious meal that everyone will
12 large eggs
1 cup low-fat milk
¼ teaspoon dried mustard
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
Nonstick cooking spray
1 (30-ounce) bag frozen hash browns, thawed in the refrigerator
1 (14-ounce) bag frozen peppers and onions, thawed in the refrigerator
6 ounces (1½ cups) 2% shredded Cheddar cheese
1. In a large bowl, whisk together the eggs, milk, dried mustard,
garlic powder, salt, and pepper.
2. Spray the bowl a 6-quart slow cooker with the cooking spray.
Layer one-third of the hash browns in the slow cooker followed by
one-third of the peppers and onions, then one-third of the cheese.
Repeat the layers two more times.
3. Slowly pour the egg mixture over the top. Cover and cook on
low for 7 to 8 hours.
4. Cut into 8 wedges and serve hot.
Per Serving (1 wedge): Calories: 340; Total Fat: 18g; Saturated Fat: 6g;
Trans Fat: 0g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 3g;
Cholesterol: 296mg; Sodium: 421mg; Carbohydrates: 27g; Fiber: 3g; Sugars:
3g; Protein: 20g
COOKING TIP: Allowing the hash browns and vegetables to thaw
before they are added to the slow cooker keeps the ingredients out of the
temperature “danger zone” of 40°F to 140°F so they remain safe to eat.
Drain off any excess water before proceeding with the recipe.