3cupsfrozen hash brown potatoes (about half of a 30 ounce bag)
1cupdiced meat (I used chicken. Beef, ham, corned beef, turkey would all work)
1cupdiced cooked vegetables (I used a combination of broccoli, red bell pepper and onion)
1cupshredded 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.
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.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Leftovers for Breakfast Slow Cooker Casserole
Amount Per Serving (1 cup)
Calories 240Calories from Fat 101
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch
Keyword: crock pot breakfast casserole
Find this recipe online: https://simple-nourished-living.com/leftovers-breakfast-slow-cooker-casserole/