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Slow Cooker Breakast Casserole

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Cool weekend mornings or early evening suppers call for comfort food. This casserole can cook while everyone is busy doing other chores and errands. It is representative of a skillet breakfast, often served for breakfast or brunch at a local mom-and-pop restaurant. All of the ingredients are intermingled. Each bite is unique and delicious. As an added bonus, this is a gluten-free recipe.

Slow Cooker Breakfast Casserole

  • 1 dozen egg substitute
  • 1 cup 1% milk
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (32 ounces) shredded hash brown potatoes
  • 1/2 cup green onion, chopped (optional)
  • 1 green pepper, chopped (optional)
  • 1 pound turkey bacon, cooked and crumbled (can also use regular bacon, ham or breakfast sausage)
  • 3 cups shredded cheddar cheese
  1. Line slow cooker with a disposable, commercial liner or spray with nonstick cooking spray.
  2. Combine egg substitute, milk, dry mustard, salt and black pepper together.
  3. Layer potatoes into slow cooker.
  4. Sprinkle with 1/3 of the green onions and 1/3 of the green pepper.
  5. Top with 1/3 of the turkey bacon.
  6. Sprinkle with 1 cup shredded cheese.
  7. Repeat the layering twice more and ending with shredded cheese.
  8. Pour egg mixture over layers.
  9. Refrigerate casserole overnight.
  10. Cook on low setting for 6 to 7 hours or until eggs are set.

Serves 8.




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