Vegetarian Crock Pot Breakfast Casserole
This Vegetarian Crock Pot Breakfast Casserole is the perfect vegetarian breakfast casserole to feed a crowd. Made with hash brown potatoes, cheese, mushroom, bell pepper, and eggs, this healthy and delicious casserole cooks overnight in the slow cooker. Wake up in the morning to a delightful brunch that is already cooked.
Ingredients
- 32 oz bag frozen hash browns
- 1 green pepper, chopped
- 8 oz Portobello mushrooms, sliced
- 16 oz shredded Colby cheese
- 6 green onions, sliced & divided
- 12 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Spray large crock pot with a non-stick spray.
- Put half of the frozen hash browns on the bottom of the crockpot.
- Set aside ¼ cup of the green onions for garnish. Sprinkle half of the green peppers, Portobello mushrooms and half of the remaining green onions on the hash browns.
- Sprinkle on half of the cheese cheese on top.
- Repeat the three layers for the second time.
- In a large bowl whisk together the eggs, milk, salt, and pepper. Pour the mixture on the top of the casserole.
- Cook on low for 8 hours or high for 4 hours, or until eggs are set.
- Serve with remaining green onions for garnish.
Notes
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to three days.
Freezing
You can freeze this in an freezer-safe container in individual portions for up to three months.
Nutrition
Calories: 365kcalCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 281mgSodium: 715mgPotassium: 645mgFiber: 2gSugar: 3gVitamin A: 865IUVitamin C: 23mgCalcium: 725mgIron: 3mg
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