Breakfast Casserole for the Slow Cooker

 

Yields: 4 servings – Calories: 200 – Total Fat: 10g  – Carbs: 14g  – Protien: 13g

Ingredients

  • 1 teaspoon olive oil
  •  2 cups potatoes, thinly sliced
  • 1/2 cup salsa (no sugar added)
  • 1/4 cup diced onions
  • 5 large eggs
  • 2 cups sliced mushrooms
  • 1/2 cup (part skim) mozzarella, grated
  • dash of salt and pepper

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Directions

(a smaller baking dish was placed inside the slow cooker for this serving size)

  • Rub olive oil on all sides of the slow cooker. You may also use an oil spray. Distribute the potatoes, onions, salsa, and mushrooms inside the slow cooker.
  • In a separate bowl, whisk the eggs. Add the mozzarella, salt and pepper. Pour the mixture into the slow cooker on low for 4 hours, or until potatoes are tender and the eggs set.    Enjoy!

Breakfast Casserole for the Slow Cooker

Ingredients

  • 1 teaspoon olive oil
  • 2 cups potatoes, thinly sliced
  • 1/2 cup salsa (no sugar added)
  • 1/4 cup diced onions
  • 5 large eggs
  • 2 cups sliced mushrooms
  • 1/2 cup (part skim) mozzarella, grated
  • dash of salt and pepper

Instructions

  1. Rub olive oil on all sides of the slow cooker. You may also use an oil spray. Distribute the potatoes, onions, salsa, and mushrooms inside the slow cooker.
  2. In a separate bowl, whisk the eggs. Add the mozzarella, salt and pepper. Pour the mixture into the slow cooker on low for 4 hours, or until potatoes are tender and the eggs set. Enjoy!
http://revampfitness.com/breakfast-casserole-slow-cooker/

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