Leftovers for Breakfast Slow Cooker Casserole

Leftover Breakfast Crock Pot Casserole

Leftovers for Breakfast Slow Cooker Casserole

(Weight Watchers Friendly Crock Pot Cooking Day 111 – Leftovers for Breakfast Slow Cooker Casserole)

This slow cooker casserole is a wonderful way to turn the leftovers sitting around in your fridge into a hearty and delicious breakfast.

I used chopped cooked chicken, broccoli, red bell peppers and onion, since that’s what I had on hand.

But you could use any combination of leftover cooked meat and vegetables in this “Leftovers for Breakfast” slow cooker casserole.

I adapted the recipe, which reminded me of a cross between a hash and a crustless quiche, from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes, a great cookbook by the talented Stephanie O’dea.

Skinny on Leftovers for Breakfast Slow Cooker Casserole

I made a half but increased the number of eggs to make it more quiche-like.  According to my calculations each serving has 240 calories and *6 Weight Watchers Points Plus.

Rod, Mom and I all liked it. Hearty and satisfying, this slow cooker casserole could work for lunch or supper too.

Enjoy!

5.0 from 1 reviews
Leftovers for Breakfast Slow Cooker Casserole
 
Prep time
Cook time
Total time
 
Hearty and satisfying this slow cooker casserole is a great way to turn leftovers into breakfast!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 3 cups frozen hash brown potatoes (about half of a 30 ounce bag)
  • 8 eggs
  • ¾ cup milk
  • 1 cup diced meat (I used chicken. Beef, ham, corned beef, turkey would all work.)
  • 1 cup diced cooked vegetables (I used a combination of broccoli, red bell pepper and onion)
  • 1 cup shredded reduced fat cheese (I used cheddar and mozzarella)
  • Salt and pepper to taste
Instructions
  1. Ideal Slow Cooker: 3 to 4-Quart
  2. Grease your slow cooker.
  3. Dump in the frozen hash brown, spreading them out evenly.
  4. Sprinkle the hash browns with salt and pepper to taste.
  5. In a large mixing bowl beat together the eggs and milk. Stir in the meat, vegetables and cheese.
  6. Pour the egg mixture over the hash browns. Cover and cook on LOW for 4 to 5 hours or until set in the middle and light brown around the edges.
  7. Serve, hot or at room temperature.
Martha's Notes
Nutrition Estimates Per Serving (1 cup): 240 calories, 11.2 g fat, 13.3 g carbs, 6.1 fiber, 22.8 g protein and *6 Point Plus (When made with turkey breast, chopped broccoli, chopped red bell pepper and onion. Other meats and vegetables may modify the calorie/points plus count slightly.)

Source: adapted from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes

*PointsPlus® for leftovers for breakfast slow cooker casserole calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this leftovers for breakfast slow cooker casserole you might also like:

Slow Cooker Easy Egg Sausage Puff Made Lighter
Crock Pot Baked Oatmeal
Easy Healthy Slow Cooker Frittata

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Comments

  1. says

    I love the ideas of leftovers in something good. I used them in a quiche. A crockpot recipe sounds even better.

    Wishes for tasty dishes.
    Linda

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