Slow Cooker Breakfast Hashbrown, Spinach, and Ham Casserole - Slender Kitchen
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Slow Cooker Breakfast Hashbrown, Spinach, and Ham Casserole

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220
Calories 
14g
Carbs 
9g
Fat 
22g
Protein 
6
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

This simple and hearty breakfast dish packed with eggs, hash browns, spinach, ham, and cheddar cheese is all made in the slow cooker so breakfast can be ready and waiting when you wake up.

We have a slew of house guests coming this month so I have been thinking a lot about breakfast and brunch dishes that I can have for the weekends. However with an 11 month old baby and a deep love of a slow morning cup of coffee, I need dishes that take minimal cooking. I would much rather chit chat over coffee then slave away at the stove. So this dish that is mad in the slow cooker is perfect.

Just add everything to the slow cooker for this quick and easy crockpot hash brown casserole the night before and you are golden. Eight hours later breakfast is ready to go. Feel free to mix up the veggies and cheese to make any variety you choose. Personally I love this version with ham, cheddar, and spinach. My other favorite includes goat cheese, spinach, red peppers, and crumbled turkey sausage.

Prep Time

Slow Cooker Breakfast Hashbrown, Spinach, and Ham Casserole

29
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 10 oz hash brown potatoes (refrigerated or defrosted frozen)
  • 1 U green pepper, diced
  • 1/4 cup onions, diced
  • 4 oz boneless lean ham, chopped
  • 10 oz. frozen spinach, defrosted and drained
  • 1 cup reduced fat shredded cheddar cheese
  • 6 U eggs
  • 6 U eggs whites
  • 1/4 cup skim milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

Nutritional Facts

Serving Size: 
1 piece
Amount Per Serving
Calories 220
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
16%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 201mg
67%
Sodium 750mg
33%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
10%
Sugars 2g
Protein 22g

Directions

  1. Spray the crockpot with nonstick cooking spray.
  2. Mix the hashbrowns with the onions and peppers. Press into the bottom of the crockpot and season with salt and pepper.
  3. Mix together the spinach and ham in a bowl. Layer half in the crockpot and top with 1/2 cup cheese. Layer the additional veggies on top and add remaining cheese.
  4. Whisk together the eggs, egg whites, milk, salt, and pepper.
  5. Pour the eggs over top.
  6. Cook on high for 4 hours or low for 6-8 hours until cooked through.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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