Slow Cooker Breakfast Casserole
1 bag Simply (shredded) Potatoes
9 cooked and crumbled slices of turkey bacon
1 onion, diced
1 red pepper, diced
1 c. low fat shredded cheddar cheese
1 dozen eggs
1 c. skim milk
1-2 tsp. salt
1-2 tsp. pepper
Non-stick cooking spray.
Beat together eggs, milk, salt and pepper. Coat crock with non-stick cooking spray. Layer first five ingredients in slow cooker and pour egg mixture over top. Salt and pepper to desired taste.
Cook in a covered slow cooker on low heat for 10-12 hours or overnight.
Serve immediately with lightly buttered whole wheat toast on the side.
Karen’s Note: This slow cooker breakfast casserole recipe is one of my friend’s family favorites for serving when camping or when her family comes to visit. Try serving it with my favorite salsa on the side!
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