This post may contain affiliate links. Please read our disclosure policy.
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 (affiliate link), a great cookbook by the talented Stephanie O’Dea.
I made a half batch, but increased the number of eggs to make it more quiche-like.
How Many Calories and WW Points in Leftovers Breakfast Slow Cooker Casserole?
According to my calculations each serving has 240 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
These nutritional estimates per 1-cup serving when made with chicken breast, chopped broccoli, chopped red bell pepper and onion. Other meats and vegetables may modify the calorie and points count slightly.
Rod, Mom and I all liked it. Hearty and satisfying, this slow cooker casserole could work for lunch or supper too. Enjoy!
If you’ve made this Leftovers for Breakfast Crock Pot Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Leftovers for Breakfast Slow Cooker Casserole
Ingredients
- 3 cups frozen hash brown potatoes (about half of a 30 ounce bag)
- 8 eggs
- 3/4 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
- Ideal Slow Cooker: 3- to 4-Quart.
- Grease your slow cooker.
- Dump in the frozen hash brown, spreading them out evenly.
- Sprinkle the hash browns with salt and pepper to taste.
- In a large mixing bowl (affiliate link) beat together the eggs and milk. Stir in the meat, vegetables and cheese.
- 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.
- Serve, hot or at room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 6 PointsPlus (Old plan) Use this recipe as a template to make your own breakfast casserole with whatever leftovers you have in the refrigerator. Nutrition Estimates Per Serving (1 cup) when made with chicken breast, chopped broccoli, chopped red bell pepper and onion. Other meats and vegetables may modify the calorie/points count slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: adapted from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes (affiliate link) by Stephanie O’Dea
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