Slow Cooker Breakfast Casserole

This egg casserole is the epitome of simple but provides a wholesome, protein-packed meal to start your day. It requires just a few simple steps to assemble the night before; the slow cooker does the rest of the work for you while you sleep, and in the morning you have a delicious, nutritious breakfast waiting for you. It doesn’t get any better than that!

Serves: 8

Nutritional Information

Serving Size: 1/8 of casserole
300 1.5g 16g 22g 17g

Ingredients

  • 16-ounce package frozen hash brown potatoes
  • ½ cup chopped onion
  • 2 cups shredded cheddar cheese
  • ½ pound cooked diced ham (substitute sausage or bacon, if preferred)
  • ½ cup diced vegetables of choice (bell peppers, mushrooms, etc.), optional
  • 10 large eggs
  • 2 cups milk
  • Salt and pepper, to taste

How To Make It

  1. Stir together frozen hash browns, onion, cheese, ham, and vegetables of choice, if desired (note: nutrition information was calculated without additional vegetables). Add salt and pepper to taste. Place mixture in a slow cooker that has been sprayed with cooking oil.
  2. Whisk together eggs and milk. Pour evenly over hash brown mixture.
  3. Cover and cook on low for 6 to 7 hours, until eggs are set.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.