Healthy Slow Cooker Breakfast Casserole Recipe

This delicious healthy breakfast casserole is made in a slow cooker and is perfect for prepping ahead, or for an overnight casserole.

4.39 from 76 votes

Prep Time: 10

Cook Time: 8

Inactive Time: 13 12

Total Time: 21 22

Servings: 8 people

Equipment

Slow Cooker

Ingredients

1 dozen eggs large
1/2 cup milk any kind works (I've used whole or skim)
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 package hash brown potatoes frozen diced, This will be a total of 1 lb. (you could sub with finely chopped sweet potatoes)
2 packages al fresco breakfast chicken sausages country style, 8 count each
2 medium red bell peppers diced/cut into 1 inch cubes
1 medium green bell pepper diced/cut into 1 inch cubes
1/2 medium onion finely diced (I used a red onion, but a yellow or white onion would work as well)
2 cups baby spinach chopped
1 cup shredded cheddar Jack cheese optional
2 tablespoons parsley finely chopped for topping (optional)

Instructions

In a large bowl whisk together the eggs, milk, salt and garlic salt.
Chop and cut all ingredients. I cut the chicken breakfast sausage from frozen - so it goes into the casserole frozen, no pre cooking required.
If making the breakfast casserole in a slow cooker/crock pot: spray the slow cooker with cooking spray, then put frozen potatoes and cut up chicken breakfast sausage at the bottom of the slow cooker/crockpot, then put diced bell peppers, onion and baby spinach on top.
Pour whisked eggs on top and stir a few times so that everything is mixed. If using cheese, sprinkle cheese on top. Put lid on, and cook for 6-8 hours on low (until temperature reaches 160°F in center and egg mixture is set) If making this overnight I just let it cook for 8 hours. This can also be made in 2 1/2-3 hours on high. Before serving, sprinkle parsley on.
If making the breakfast casserole in individual ramekins: spray the inside of the ramekins with cooking spray and then add all ingredients except the cheese and parsley to the bowl with the eggs (add the potatoes, chicken breakfast sausage, bell peppers, onion and spinach into the bowl) and stir, then spoon into individual ramekins 3/4 of the way up, and sprinkle cheese on top. Bake at 350 for 30 minutes, then remove from oven, sprinkle parsley on and enjoy.
If making the breakfast casserole in the oven: spray a 9 x 13 casserole dish with cooking spray. Add all ingredients except the cheese and parsley to the bowl with the eggs (add the potatoes, chicken breakfast sausage, bell peppers, onion and spinach into the bowl) and stir Pour half the mixture into the prepared baking dish, sprinkle with 1/2 cup of the cheese, then pour the remaining mixture into the baking dish and top with remaining cheese, cover with aluminum foil. Bake at 350 covered for 40 minutes. Uncover; bake an additional 15 minutes, or until a knife inserted in center comes out clean. Sprinkle on parsley and let stand 5 minutes before serving.

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition