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Veggie Breakfast Casserole

by Kahnita Wilkerson • featured in Slow Cooker Breakfasts 4 Ways

Ingredients

for 8 servings

  • 4 cups
    sweet potato, peeled, diced, divided (800 g)
  • 1 cup
    mushroom, divided (75 g)
  • 2 red bell peppers, diced, seeded, divided
  • 1 cup
    broccoli floret, divided (150 g)
  • 1 cup
    tomato, diced, divided (200 g)
  • ½ white onion, divided
  • 2 cups
    spinach, divided (80 g)
  • 8 eggs
  • 4 egg whites
  • ¾ cup
    milk (175 g)
  • pepper, to taste
  • salt, to taste
  • 1 cup
    shredded cheddar cheese (100 g)

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Preparation

  1. Layer half of the sweet potatoes on the bottom of a greased slow cooker.
  2. Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
  3. Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
  4. In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables.
  6. Top with cheddar cheese.
  7. Cover and cook on low for 6-8 hours.
  8. Carefully remove lid and serve hot.
  9. Enjoy!
 

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