Crockpots are one of the most useful kitchen appliances for today’s busy families. Dinner has really never been easier. You prep in the morning. Place all your ingredients in the crockpot. Set it and forget it. Then you return to a home-cooked meal. But did you realize that the same goes for breakfast? You can make a healthy crockpot breakfast casserole recipe while you sleep. Your crockpot stays up all night doing the work for you so that you don’t need to wake up early to get a healthy morning meal on the table.
This crockpot breakfast casserole recipe is like a fresh veggie omelet because it is chock full of healthy ingredients and fits into many diet meal plans.
You can prepare this casserole in a variety of ways, using your favorite vegetables or even adding browned sausage or bacon crumbles, but even if you stick to the recipe here you are going to treat yourself and your family to a super healthy and low carb breakfast.
Prep these ingredients in the evening and go ahead and hit the snooze button. You will have the extra time to spend however you like in the morning.
In fact, if you have leftovers, they keep really well for 3 to 4 days in the refrigerator. Then you have a perfect heat and eat breakfast or lunch.
Go ahead and serve a slice of this crockpot breakfast casserole recipe, in fact, add a side of bacon.
However, don’t forget to top it off with a little cheese of your choice for a full sit-down meal. But even if you grab a few bites with a side of coffee, you are doing yourself a favor by getting a ton of vitamins and nutrients before the day even begins.
One tip: Be sure to spray or lightly oil the empty crockpot as eggs do tend to stick.
Crockpot Breakfast Casserole Recipe Ingredients
Crockpots make cooking so very simple. However, the ingredients will play a big role in how well your recipe comes out. In fact, the ingredients might be more important than the crockpot itself. Fresh ingredients work best because they are filled with flavor and nutrients.
Of course, there are some ingredients you won’t find fresh and that is okay. Fit as many fresh ingredients in this recipe as you can.
Spray the inside of your crockpot with non-stick cooking spray.
Line the bottom of your crockpot with the shredded hash browns or root vegetables.
Layer the garlic and onion on top of the hash browns.
Next, place the carrots, asparagus, roasted peppers and tomatoes.
Top the veggies with a layer of zucchini, mushrooms, and spinach.
In a large bowl, whisk together the eggs, milk and salt and pepper to taste.
Pour the egg mixture over the veggies in the crockpot.
Set the crockpot to low and cook for 8 hrs.
Healthy Crockpot Breakfast Casserole RecipeCourse: Crockpot Recipes, Main
This crockpot breakfast casserole recipe is like a fresh veggie omelet because it is chock full of healthy ingredients and plenty of flavors.
Non-Stick Cooking Spray
1/2 Onion, Chopped
1 Clove Garlic, Minced
8 oz Mushrooms, Sliced
1/2 Cup Spinach, Roughly Chopped
1/2 Cup Carrots, Shredded or Thinly Sliced
8-10 Asparagus Tips
1/2 Cup Roasted Red Peppers Strips
1/2 Cup Zucchini Chopped
1/2 Cup Cherry or Grape Tomatoes, Sliced into Quarters
20 oz Frozen Hashbrowns
1/4 Cup Milk or Almond Milk
2 Tsp Salt
1/2 Tsp Pepper
- Spray the inside of your Crock-Pot with non-stick cooking spray.
- Line the bottom of your Crock-Pot with the shredded hash browns or root vegetables.
- Layer the garlic and onion on top of the hash browns.
- Next, place the carrots, asparagus, roasted peppers and tomatoes.
- Top the veggies with a layer of zucchini, mushrooms, and spinach.
- In a large bowl, whisk together the eggs, milk and salt and pepper to taste.
- Pour the egg mixture over the veggies in the Crockpot.
- Set the Crockpot to low and cook 8 hrs.
- You could substitue the hashbrowns for a hasbrown root veggie mix. The mix is usually frozen and found in the freezer aisle.