Mmm, Everything Really IS Better With Bacon…
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As you can see, this has a good serving of all of your favorite savory breakfast items while also mixing in a good helping of tasty-but-healthy vegetables. I used the shredded hash browns to give the casserole a lighter, spongier texture, but if you prefer a firmer texture, you may opt for frozen diced potatoes instead.
And though I think that you’ll enjoy the flavor of this dish and the convenience of a meal cooked in a slow-cooker, this casserole is surprisingly good for you, with only about 320 calories per serving (about one-eighth the total yield) and plenty of healthy protein with relatively little sugar or cholesterol. Enjoy!
Ingredients
8 eggs
4 egg whites
¾ cup milk
2 tsp stone ground mustard (such as Inglehoffer or Koops)
½ tsp garlic salt
1 tsp salt
½ tsp pepper
1 30 oz bag frozen hash browns (I went with Ore Ida shredded hash browns)
optional: 4 strips cooked bacon
½ onion, roughly chopped
2 bell peppers, roughly chopped
1 small head of broccoli, roughly chopped
6 oz cheddar cheese
Directions
(1) In a medium-sized bowl, whisk together the whole eggs, egg whites, milk, mustard, garlic salt, and salt and pepper. Set aside.
(2) Lightly grease the bottom of your crockpot. Place half the hash browns on the bottom. Layer with half the bacon, chopped onion, bell peppers, broccoli, and cheese.
(3) Add on the last half of the hash browns, then top with the rest of the veggies, bacon, and cheese. Pour all of the egg mixture on top.
(4) Cover and cook for 4 hours on low. Serve hot!
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Quick tip: Add some of your favorite veggies to make this breakfast recipe even lighter!
Thanks to Apple of My Eye for this easy breakfast casserole recipe.