Monday, September 3, 2012

Crockpot Breakfast Casserole

  • 1 32 oz Package of Frozen Hash Browns (the lowest fat and sodium version you can find)
  • 1 Pound of Cooked Ground Turkey Sausage
  • 2 Cups of 2% Colby Jack Cheese, shredded
  • 1 Cup of Diced Peppers (green, red, yellow and/or orange)
  • 1 Cup of Sliced Mushrooms
  • 1 Can of Diced Chilis (optional)
  • 1 Quart of EggBeaters (can also use 16 eggs)


  1. Step One

    Spray the slow cooker with Pam.
  2. Step Two

    Starting with the frozen hash browns, layer the ingredients, repeating twice.
  3. Step Three

    Shake the EggBeaters well and pour over the top.
  4. Step Four

    cook on LOW for 8 hours on HIGH for 3-4 hours

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