It's probably no secret by now that the crockpot is one of my favorite kitchen tools ever.
Especially for meal prep. Most Sundays feature me and the crockpot, getting a meal ready to take for lunches for the week.
It's probably also no secret at this point that I love breakfast food for just about any meal.
This crockpot breakfast casserole is very versatile - you can throw in any veggies or breakfast meats you want - this was just the combo I came up with. I lightened it up considerably by using half eggs and half egg whites, as well as reduced fat cheese.
It comes out to about 7 1 cup servings. That with some fresh fruit is a great breakfast or lunch!
Crockpot Breakfast Casserole
(Serves 7 - 1 cup serving each)
1 1/2 cup liquid egg whites
1 cup unsweetened almond / coconut milk
1/4 tsp. pepper
1/2 tsp. salt
2 tsp. Dijon mustard
2 1/2 cups chopped broccoli
4 oz. cracked pepper turkey breast
2 cups reduced fat cheddar cheese
3 1/2 cups shredded potatoes (I used a 20 oz bag of Simply Potatoes)
In a stand mixer, whisk eggs, egg whites until combined. Add in milk, salt, pepper, and mustard and whisk until all the ingredients are combined.
Spray the crockpot insert. Layers some of the potatoes on the bottom. Top with some of the turkey (chopped) and broccoli. Then, sprinkle about a 1/3 of the cheese. Repeat these layers twice, ending with a layer of cheese. Pour egg mixture over the top.
Cook on high for 2 hours, then switch to low for 3. Or cook on low for 6-8 hours.