This Healthy Slow Cooker Breakfast Casserole is a delicious way to start your day. Center cut bacon, sauteed onions, fresh bell peppers, scallions and cheese are layered on top of hashbrowns and topped with a creamy egg and cottage cheese mixture. There is so much flavor packed into this hearty casserole and the fact that it’s filling will leave you satisfied. This casserole would be the perfect crowd-pleasing holiday morning breakfast or brunch with easy prep and cleanup. Not only is this recipe holiday worthy, but it would make a great weekly meal prep as well.
What makes this breakfast casserole healthier?
Breakfast casseroles are a delicious and hearty way to start your day but sometimes they aren’t the most healthy option. I wanted to develop a casserole that you could feel good about eating without sacrificing any of the flavor.
You might be wondering how this breakfast casserole could possibly be “healthy” given the fact that it involves bacon, eggs, cheese, and hashbrowns. There are a few things I did in this recipe to lighten it up, without compromising flavor.
First, I use center cut bacon. That is one of my favorite recipe hacks. You get the pork bacon flavor without all the extra fat, because it’s a leaner cut. You won’t notice a difference, I promise!
I didn’t use any butter or oil in this breakfast casserole.
I also used reduced fat cottage cheese and fat free cheddar cheese. Both of these really bump up the protein factor without adding much fat or calories. I like using fat free cheese in recipes like this one, where the cheese is under the egg mixture and makes a cheesy filling. Fat-free cheese doesn’t really melt well like a full-fat cheese would, but when mixed inside a recipe like this one, I like how it works here.
This casserole may be labeled “healthy” but it sure doesn’t taste like it. No one will even be able to detect the healthy swaps you have made.
What you’ll need to make this Healthy Slow Cooker Breakfast Casserole
- center cut bacon
- I use Oscar Meyer Center Cut Bacon for real bacon flavor with less fat.
- onions
- bell peppers
- scallions
- shredded hashbrowns
- eggs
- reduced fat cottage cheese
- fat free cheddar cheese
- I use Kraft because it is easy for me to find
- kosher salt
- garlic powder
- onion powder
How to make this Healthy Slow Cooker Breakfast Casserole
Start by chopping your bacon and onion into small pieces. Next, add them to a frying pan and cook over medium heat. Cook the bacon until is cooked through and the onion is tender. This will take between 10-20 minutes, use your judgement. Set aside.
While the bacon is cooking, chop the bell peppers. Crack the eggs into a large mixing bowl with the cottage cheese, salt, garlic powder and onion powder. Whisk to combine the ingredients, making sure all the lumps and bumps are gone. You can also blend this mixture if you prefer.
Next, spray the slow cooker with nonstick cooking spray. Then, add half the bag of hashbrowns to the bottom of the prepared slow cooker. Top the hashbrowns with half of the peppers, scallions, and cooked bacon and onion, followed by half of the cheddar cheese. Repeat the layering process with the remaining hashbrown, peppers, scallions, cooked bacon, onion and cheese.
Finally, pour the egg mixture evenly on top of the layers until it soaks in.
Cook on high for 2.5-3 hours or low for 5-6 hours.
Healthy Slow Cooker Breakfast Casserole
Equipment
- slow cooker
- mixing bowl
- frying pan
Ingredients
- 15 slices center cut bacon, (one package), chopped
- 2 onions, chopped
- 2 bell peppers, chopped
- 3 scallions, chopped
- 30 oz shredded hashbrowns
- 12 eggs
- ½ c reduced fat cottage cheese
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 c fat free cheddar cheese
Instructions
- Chop the bacon and onion into small pieces and add to a frying pan over medium heat. Cook until the bacon is cooked through and the onion is tender, between 10-20 minutes. Set aside.
- Chop the bell peppers and scallions.
- Crack the eggs into a large bowl with the cottage cheese, salt, garlic powder, and onion powder.
- Whisk to combine and until all lumps and bumps are gone. Alternately, you can blend this in a blender for a perfectly smooth mixture.
- Spray the slow cooker with nonstick cooking spray, and add half the bag of hashbrowns to the bottom.
- Top with half of the peppers and scallions, and half of the cooked bacon and onion, followed by half of the cheddar cheese.
- Repeat the layering process with the remaining hashbrowns, peppers, scallions, cooked bacon, onion and cheese.
- Finally, pour the egg mixture evenly on top of the layers until it soaks in.
- Cook on high for 2½-3 hours or low for 5-6 hours. Keep your eye on it for desired consistency.
Notes
Nutrition
You might also enjoy these recipes
- Lighter Tater Tot Breakfast Bake
- Lighter Ham Hashbrown & Cheese Egg Bake
- Hearty Western Omelet Egg Bake
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