Weight Watchers Recipe of the Day: Slow Cooker Southwest Breakfast Casserole
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(Weight Watchers Friendly Crock Pot Cooking Day 170 – Slow Cooker Southwest Breakfast Casserole)
I’ve definitely become smitten with slow cooker breakfast casseroles since beginning my Weight Watchers friendly crock pot cooking adventure. I love to make them on the weekend to enjoy for a late breakfast and then portion them out for a quick reheat during the week.
Many, like this slow cooker southwest breakfast casserole, work equally well for breakfast, brunch, lunch or supper.
Last Friday night I put this slow cooker southwest breakfast casserole together and then popped it in the fridge before heading to bed.
When I got up early Saturday morning to let Francie out, I took the ceramic insert out of the fridge, put it in the slow cooker, flipped the switch to LOW and went back to bed for a couple more hours.
By 10:00 it was ready to eat.
And I’ve enjoyed the leftovers this week both for breakfast and lunch.
The Skinny on Slow Cooker Southwest Breakfast Casserole
Vegetarian, and packed with shredded potatoes, corn, black beans and red bell pepper, this colorful slow cooker southwest breakfast casserole was already pretty healthy. To reduce the fat and calories and make it a little more Weight Watchers friendly I:
- substituted fat free evaporated milk for half and half.
- used reduced fat cheese instead of full fat and decreased the amount to 1-1/2 from 2 cups.
I prefer whole eggs. But if you wanted to lighten this slow cooker casserole even further you could use all egg whites, egg beaters or a combination of whole eggs and egg whites.
This becomes Simply Filling when you use fat free cheese, something I’m unwilling to do. I’d prefer to use a couple indulgence points for reduced fat cheese instead. Enjoy!
Ingredients & Tools I used to make this recipe:
- 1 can (14 to 15 ounces) black beans, rinsed and drained
- 1 red bell pepper, chopped
- ½ cup finely chopped onion
- 4 cups frozen shredded hash brown potatoes
- 1 cup corn kernels
- 1-1/2 cups shredded reduced fat Mexican cheese blend
- 3 tablespoons chopped fresh cilantro
- 8 eggs
- 1 can (12 ounces) fat free evaporated milk
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- Ideal Slow Cooker Size: 5 to 6-Quart
- Grease the inside of your slow cooker insert.
- In a large bowl, combine the black beans, bell pepper, onion, potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
- In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
- Cover and refrigerate for at least 4 hours or overnight.
- Transfer the insert to the slow cooker base.
- Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned. Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving.
- Cut into wedges.
Source: adapted from Best of Bridge Slow Cooker Cookbook: 200 Delicious Recipes (The Best of Bridge)
If you liked this slow cooker Southwest Slow Cooker Breakfast Casserole you might also like:
*PointsPlus® for slow cooker southwest breakfast casserole calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Today’s food for thought…
“To be without some of the things you want is an indispensable part of happiness” ~ Bertrand Russell
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