Weight Watchers Recipe of the Day – Leftovers for Breakfast Slow Cooker Casserole
(240 calories | *5 WW SmartPoints)
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, *5 WW Freestyle SmartPoints.
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/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!
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Leftovers for Breakfast Slow Cooker Casserole
- 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
- 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 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.
Recipe source: adapted from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes by Stephanie O’Dea
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you like this slow cooked leftovers for breakfast 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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