When I say simple y’all, I am talking SIMPLE Slow Cooker Breakfast Casserole. It will quickly become your new favorite and top it with your favorite cheese, salsa, or toppings to make this your own! Let your personality shine.
Servings 4
Ingredients
Nonstick cooking spray
8 large eggs
1 cup milk of choice
1 tsp. garlic powder
¾ tsp. ground cumin
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
5 cups frozen shredded no-salt added hash browns
1 medium onion, finely chopped
2 medium red bell peppers, finely chopped
1 medium green bell pepper, finely chopped
½ cup reduced-fat shredded Mexican cheese
1 medium avocado, chopped
¼ cup reduced-fat sour cream
¼ cup pico de gallo
Instructions
1. Lightly coat a 6-quart slow cooker with spray. Add eggs, milk, garlic powder, cumin, salt, and pepper; whisk to combine. Add hash browns, onion, and bell peppers; stir to combine. Cook on low for 7 to 8 hours.
2. Divide the casserole evenly among 4 serving bowls. Top each with your favorite toppings and enjoy!
