HEALTHY CROCKPOT BREAKFAST CASSEROLE

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This Healthy Crockpot Breakfast Casserole is perfect for a weekend brunch and makes plenty of leftovers that can be heated up for up to five days so you can enjoy it all week long! Fix it and forget it at its finest.

This recipe can serve a big crowd or, like I mentioned before, can be refrigerated and reheated. The beauty of this recipes comes in how much breakfast it packs into one bite. It tastes like a full restaurant meal of hash browns, scrambled eggs, omelets, and bacon all packed into one delicious slice!

INGREDIENTS

• 8 eggs
• 4 egg whites
• ¾ cup milk
• 2 tsp stone ground mustard
• ½ tsp garlic salt
• 1 tsp salt
• ½ tsp pepper
• 1 30 oz bag frozen 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

INSTRUCTIONS

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. 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.
3. Cover and cook for 4 hours on low. Serve hot!

NOTES
*Make sure to properly season your casserole! If you don't have garlic salt, replace it with salt and add in garlic powder or any other seasonings you love.
*The texture of this will be more spongy. If you prefer more texture to your bake, try using frozen diced potatoes instead.

Recipe Adapted : HEALTHY CROCKPOT BREAKFAST CASSEROLE @ apple-of-my-eye