Description

This Crockpot Breakfast Casserole combines the delightful flavors of eggs, turkey bacon, and cheese. Perfect for a hearty breakfast, it’s simple to prepare and ideal for serving a crowd. Enjoy all the comfort and deliciousness without the fuss!

Ingredients

Scale

16 oz 1 lb. frozen hashbrowns
Nonstick spray
8 oz turkey bacon, or regular, chopped; if using regular, omit nonstick spray
1 tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
½ cup red onion, diced
16 eggs
½ tsp salt
¼ tsp black pepper
1 cup cottage cheese
½ cup milk
2 cups shredded cheddar cheese
chopped chives for garnish

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Instructions

Generously spray the crockpot with nonstick spray and place the frozen hashbrowns at the bottom.
Heat a medium skillet over medium heat and spray it with nonstick spray. Add the chopped bacon and cook for 8-10 minutes until crispy; then, remove it with a slotted spoon and transfer it to the crockpot.
Pour olive oil into the same skillet, then add the diced red bell pepper, green bell pepper, and red onion. Sauté for 2-3 minutes until the vegetables are softened, then add them to the crockpot.
In a large bowl, combine eggs, salt, and pepper. Set aside.
In a small blender, blend the cottage cheese and milk for about 20 seconds until smooth. Pour this mixture into the bowl with the eggs.
Whisk the egg and cottage cheese mixture together until well mixed, then pour it into the crockpot. Finally, top with shredded cheese.
Cook on LOW for 6-7 hours or HIGH for 4 hours until the eggs have set.
Once done, slice the casserole into 8 pieces, sprinkle with chopped chives (if desired), and serve!

Notes

Feel free to substitute regular bacon for turkey bacon to suit your taste.
Garnish with additional toppings like diced tomatoes or avocado for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 1g
Sodium: 650mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 19g
Cholesterol: 420mg