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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. Breakfast Casserole with Bread | Breakfast Casserole with Bacon | Overnight Breakfast Casserole | Crockpot Breakfast Recipe | Healthy Breakfast Recipes Crockpot
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Healthy Crockpot Breakfast Casserole Recipe

This crockpot breakfast casserole recipe is like a fresh veggie omelet because it is chock full of healthy ingredients and plenty of flavors.
Prep Time10 minutes
Cook Time8 hours
Total Time1 hour 10 minutes
Course: Crockpot Recipes, Main
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 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 Hash Browns
  • 12 Eggs
  • 1/4 Cup Milk or Almond Milk
  • 2 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • 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.

Notes

u003cliu003eYou could substitute the hash browns for a hash brown root veggie mix. The mix is usually frozen and found in the freezer aisle. u003c/liu003e