Slow Cooker Veggie Egg Casserole

Makes: 8 servings
Getting breakfast on the table during the morning rush is no small feat. When you’re dealing with multiple schedules, hungry kids, and an inbox full of work emails, you need a breakfast that’s reliable and easy. Minimize the chaos with this easy slow cooker recipe. Just prep everything the night before and set it to cook. Your morning meal will be ready before you even wake up!

Ingredients

  • 1
    dozen large eggs
  • ½
    cup low-fat or skim milk
  • 1 ¼
    tsp salt
  • ½
    tsp fresh pepper
  • 1
    tbsp olive oil or butter
  • 1 16
    oz bag frozen hash browns
  • 1 15
    oz can low-sodium black beans, rinsed and drained
  • 2
    c shredded low-fat Monterey Jack cheese
  • 1
    C chopped tomatoes
  • 1
    green pepper, seeded and chopped
  • 1
    bunch green onions or scallions, white and light green part sliced thin
  • Optional toppings:
  • Avocado
  • Cilantro
  • Low-fat sour cream
  • Sriracha or hot sauce

Directions

    • 1 Turn your slow cooker to low with the top fitted securely. Let it heat for 10 minutes while you prepare the eggs.
    • 2 In a large bowl, whisk together the eggs, milk, salt, and pepper until pale yellow, set aside.
    • 3 Add the oil or butter to the pot and allow it to melt. Spread to cover the bottom of the pan. Add half the hash browns, beans, cheese, tomatoes, pepper, and green onions (or scallions).
    • 4 Starting with the hash browns, layer the remaining ingredients, and then add the egg mixture.
    • 5 Cover and cook on low for 6 to 8 hours, until the casserole is set and pulling away from the sides of the pot.
    • 6 Serve immediately with toppings (optional), or pack to go in Ziploc containers. If refrigerating or freezing the casserole, allow the casserole to come to room temperature before storing.