Saturday, February 11, 2017

Breakfast Casserole

Breakfast Casserole
serves 8

1lb ground turkey
½ cup chopped onion
½ cup chopped green pepper
1 package (20-24oz) frozen southern style hash brown potatoes
10 large eggs
1 cup fat-free milk
¼ teaspoon salt
½ teaspoon ground pepper
1 cup shredded cheddar cheese

Brown turkey in large skillet over medium heat
Stir to break up meat
Add onions and cook 10 minutes longer
Drain drippings from skillet
Stir in peppers
Coat slow cooker with nonstick cooking spray
Place 1/3 of potatoes in crock-pot
Top with ½ of turkey mixture
Repeat layers
Spread remaining 1/3 potatoes evenly on top
Whisk eggs, milk, salt, pepper in medium bowl
Pour evenly over potatoes
Cover and cook on low for 6 to 7 hours
Turn off slow cooker
Sprinkle on cheese and let stand 10 minutes or until cheese is melted

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