Breakfast (for dinner) Crock Pot Casserole
 Crock Pot Casserole Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 271.7
- Total Fat: 17.3 g
- Cholesterol: 201.9 mg
- Sodium: 541.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.1 g
- Protein: 16.4 g
View full nutritional breakdown of Breakfast (for dinner) Crock Pot Casserole calories by ingredient
Introduction
Got this from the crock pot lady (Stephanie O'Dea) and was going to see if I could lighten it up some. Then I started with pretty much the ingredients she had and was very pleasantly surprised to see that it comes in under 300 calories per serving! Got this from the crock pot lady (Stephanie O'Dea) and was going to see if I could lighten it up some. Then I started with pretty much the ingredients she had and was very pleasantly surprised to see that it comes in under 300 calories per serving!Number of Servings: 10
Ingredients
1 lb bacon, cooked and broken in large pieces
8 large eggs
8 slices wheat toast
2 cups shredded cheddar Jack cheese
8oz sliced fresh mushrooms
1.5 cups 2% milk
1/4 tsp salt
1 tsp pepper
Directions
Toast bread and cube, cook bacon to desired crispness and break in to bite-size pieces.
Mix everything else together in a large bowl.
Spray a 6-qt. Crock Pot with cooking spray. Layer toast cubes in the bottom, then pour egg mixture evenly over top. Lay bacon pieces on top of egg mixture.
Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, or until eggs have set. When eggs are set and the top begins to brown and pull away from the sides, remove the lid for fifteen minutes before serving, to allow steam and moisture to evaporate.
Serves 10 to 12. Calories figured on 10 servings. I'm going to serve it with a spinach salad on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user LEAKAY59.
Mix everything else together in a large bowl.
Spray a 6-qt. Crock Pot with cooking spray. Layer toast cubes in the bottom, then pour egg mixture evenly over top. Lay bacon pieces on top of egg mixture.
Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, or until eggs have set. When eggs are set and the top begins to brown and pull away from the sides, remove the lid for fifteen minutes before serving, to allow steam and moisture to evaporate.
Serves 10 to 12. Calories figured on 10 servings. I'm going to serve it with a spinach salad on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user LEAKAY59.
Member Ratings For This Recipe
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HEART2010
I didn't measure the bread (I had leftover pieces already cut up, which was why I wanted to try this). I think I had too much, because the end result was bland bread w/ a tiny layer of cheese and veggies on top. Don't use too much bread! I might try again, following the recipe more carefully! - 9/22/10