Who doesn’t love a good breakfast casserole?! This one is a go-to in our home and it uses one of our favorite small kitchen appliances – the ever handy slow cooker.
Prep time: 15 minutes
Cook time: 8 hours
- 1 dozen eggs, divided
- 3/4 cup skim milk
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of pepper
- 9.5 ounce package fully cooked turkey sausage links, chopped into bite-sized pieces
- 3 cups frozen potatoes O’Brien
- 1 small yellow onion, diced
- 1 medium green bell pepper, deseeded and diced
- 3 cups baby spinach, chopped
- 1 1/2 cups reduced fat shredded cheddar cheese
Prepare crock of slow cooker by spraying with cooking spray.
Whisk together 6 egg whites, 6 whole eggs, milk, salt, garlic powder, onion powder and pepper in medium bowl. Set aside.
In a large bowl, combine turkey sausage, potatoes O’Brien, onion, bell pepper and spinach. Add egg mixture and mix well. Pour into slow cooker and use back of spoon to spread into a flat layer. Sprinkle with cheddar cheese. Place lid on slow cooker and cook on low heat for 8 hours or high heat for 3 hours.
ORANGE & FIELD TIP: This recipe can easily be customized to fit the preferences of you and your family. If you decide to use 1 dozen whole eggs, reduce milk to 1/2 cup. Don’t like turkey sausage? Use chicken sausage instead. Hash browns can be substituted for potatoes O’Brien. If you prefer not to add cheese, it’s still delicious without it. The options are limitless.