Crock Pot Breakfast Casserole
Recipe courtesy of Laa Loosh
Waking up and cooking a hearty, healthy breakfast is usually squashed by our need to hit the snooze button several times. This Crock-Pot recipe from Weight Watchers allows you to cook while you sleep. You’ll awake to a low-carb, high-protein breakfast and a house that smells uh-mazing.
1 package frozen hash brown potatoes
9 ounces lean turkey or chicken breakfast sausage, browned and diced
1 cup shredded reduced fat cheddar cheese
1 bell pepper, diced
1 8-ounce package of mushrooms, diced
14 egg whites
1 cup fat free milk
6 scallions, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1. Spray inside of Crock-Pot with non-fat cooking spray.
2. Layer potatoes, bell pepper, onions, mushrooms and sausage and ½ cup of the shredded cheese in the crock pot, in two or three layers. Top with the remaining 1/2 cup of shredded cheese.
3. In a large bowl, whisk together the egg whites, milk, salt, pepper, paprika, garlic powder and dry mustard. Pour over the entire potato and vegetables layers.
4. Cover and cook on low for 6-8 hours, or until eggs are cooked through.
Preparation time: 20 minutes
Cooking time: 6 hours
Want more skinny Crock-Pot meals? Check out the slideshow!
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