Crock-Pot Breakfast Casserole
User Reviews
5.0
3 reviews
Excellent
Crock-Pot Breakfast Casserole
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Rise and shine to this savory and simple Crock-Pot Breakfast Casserole that cooks while you sleep.
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Ingredients
- 1 pound lean breakfast sausage cooked and crumbled
- 30 ounces frozen shredded hash browns thawed
- 1 medium bell pepper diced
- 1 small onion diced
- 2 cups low-fat cheddar cheese shredded
- 12 large eggs
- 1 cup skim milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- salt and pepper to taste
Instructions
- Grease a 6-quart Crock-Pot with cooking spray.
- Layer half of the cooked sausage, hash browns, bell pepper, onion, and cheese in the Crock-Pot. Repeat the layers, ending with cheese.
- In a large bowl, whisk together the eggs, skim milk, garlic powder, dry mustard, salt, and pepper. Pour the mixture evenly over the layered ingredients.
- Cover and cook on low for 7-8 hours, or until the eggs are set and the edges are golden brown.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
235mg
(78%)
Sodium
532mg
(22%)
Potassium
527mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
789IU
(16%)
Vitamin C
23mg
(26%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 235mg | 78% |
| Sodium | 532mg | 22% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 23mg | 26% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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