Breakfast Crock Pot Casserole

Breakfast Crock Pot Casserole

8 Servings

Ingredients

                1 20 oz bag frozen, shredded hash browns.

                8 slices of turkey bacon, cooked and chopped

                8 oz reduced fat cheddar cheese

                6 eggs

                3 c Liquid egg whites

                ½ c skim milk

                ½ tsp salt

                ¼ tsp pepper

                Cooking spray

Lightly coat your crock pot with cooking spray.  Layer half of the hash browns on the bottom of the crock pot, top with 1/3 of the cheese and 1/3 of the bacon.  Repeat  creating a second layer.

In a separate whisk to combine the eggs, whites, milk, salt and pepper. Slowly pour  over the potato mixture.  Cook until the eggs are set. Approximate cooking times… 2-3 hours on high, 4-5 hours on low.  Sprinkle with remaining bacon and cheese.