Weight Watchers Recipe of the Day - 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.
I made a half batch, but increased the number of eggs to make it more quiche-like.
How Many Calories and WW Points in this Breakfast Casserole?
According to my calculations each serving has 240 calories and:
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/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
- 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
- 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
*PersonalPoints® calculated by WW. *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 each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) 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
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!