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
- Line slow cooker with a disposable, commercial liner or spray with nonstick cooking spray.
- Combine egg substitute, milk, dry mustard, salt and black pepper together.
- Layer potatoes into slow cooker.
- Sprinkle with 1/3 of the green onions and 1/3 of the green pepper.
- Top with 1/3 of the turkey bacon.
- Sprinkle with 1 cup shredded cheese.
- Repeat the layering twice more and ending with shredded cheese.
- Pour egg mixture over layers.
- Refrigerate casserole overnight.
- Cook on low setting for 6 to 7 hours or until eggs are set.