Healthy Slow Cooker Breakfast Casserole

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 an 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, it would make a great weekly meal prep as well.

Course breakfast, brunch

Cuisine American

Prep Time 20

Cook Time 3

Servings

Calories 317kcal

Author Steph

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.

Nutrition