16ouncesfrozen hash brown potatoes (I used O'Brien style)
½poundcooked turkey breakfast sausage
¾cupshredded reduced-fat cheddar cheese
8largeeggs
¾cupmilk
½teaspoonsalt
½teaspoonpepper
Instructions
Ideal slow cooker size: 2- to 3-Quart.
If it isn't already cooked, brown the sausage in a skillet. Drain and set it aside.
Grease your slow cooker.
Place one third of the frozen potatoes in the bottom of the slow cooker. Top with one third of the cooked sausage and one third of the cheese.
Repeat the layers two more times.
In a large bowl, beat together the eggs, milk, salt and pepper. Pour the egg mixture over the potatoes, sausage and cheese in the slow cooker.
Cover and cook on LOW for 4 or 5 hours, or until the casserole is set in the middle and lightly brown around the edges.
Cut into 6 wedges to serve.
Recipe Notes
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Nutrition Facts
Easy Slow Cooker Breakfast Casserole Recipe
Amount Per Serving (1 /6th recipe)
Calories 261Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Carbohydrates 14.2g5%
Fiber 1.6g6%
Protein 20.2g40%
* Percent Daily Values are based on a 2000 calorie diet.