Overnight Breakfast Casserole Slow Cooker Recipe

Overnight Breakfast Casserole Slow Cooker Recipe

Ingredients

• 905g frozen hash brown potatoes
• 1 pound (455 g) cooked ham, cubed
• 1 cup (160 g) diced onion
• 1 cup (150 g) diced green bell pepper
• 1½ cups (173 g) shredded Cheddar cheese
• 705 ml egg substitute
• 1 cup (235 ml) skim milk
• 1 tsp black pepper

Method

1. Layer one-third of the hash browns, ham, onions, peppers, and cheese in the slow cooker
2. Repeat until you have three layers
3. Beat egg substitute, milk, and pepper and pour over layers in the slow cooker; cover and turn on low
4. Cook for 10 to 12 hours overnight
5. Yield: 8 servings
6. Per serving: 251 g water; 546 calories (48% from fat, 25% from protein, 27% from carb)

Full List of Casserole Recipes
Full List of Breakfast Recipes