Vegetarian Crock Pot Breakfast Casserole
This is the perfect vegetarian breakfast casserole to feed a crowd. Whether for a holiday or a casual Saturday, you will love this vegetarian crock pot breakfast that you can set overnight. Wake up in the morning to a delightful brunch that is already cooked
- 32 oz bag frozen hash browns
- 1 green pepper, chopped
- 8 oz sliced Portobello mushrooms
- 16 oz shredded Colby cheese
- 6 green onions, sliced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cut any really large portobello pieces in half or thirds. Keep all pieces 1/2 inch or less.
Reserve 1/4 of the green onions for garnish.
Spray large crock pot with a non-stick spray
Put half of the frozen hash browns on the bottom of the crockpot.
Layer in half of the green peppers, Portobello mushrooms and the remaining green onions.
Sprinkle on half of the cheese.
Repeat the three layers for the second time.
In a large bowl whisk together the eggs, milk, salt, and pepper. Drizzle the mixture on the top of the casserole.
Cook on low for 8 hours or high for 4 hours, or until eggs are set.
Serve with remaining green onions for garnish!
Top with green onions!
This reheats well if you don't eat it all.
Calories: 365kcalCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 281mgSodium: 715mgPotassium: 645mgFiber: 2gSugar: 3gVitamin A: 865IUVitamin C: 23mgCalcium: 725mgIron: 3mg