Hungry Girl: Save Time in a Morning With My Slow-Cooker Breakfast Casserole

Hungry Girl
Courtesy Lisa Lillien

Lisa Lillien is a author of a renouned Hungry Girl website and email newsletter, featuring smart, humorous recommendation on guilt-free eating. She is also a author of ten books, 6 of that debuted during series one on the New York Times Best Sellers list. Read her blog any Monday for slimmed-down luminary recipes and more.

Mornings are a consistent conflict between nap and all else we need to do. You should get adult and practice before work,  but we need sleep. You should also give yourself time to get prepared though rushing, though we also need to sleep. And we unequivocally ought to get adult early adequate to prepared a rational breakfast, though wait! – you can do that a night before.

RELATED: Hungry Girl: My Favorite Easter Candies Under 150 Calories

Check out this extraordinary egg casserole, packaged with veggies and tantalizing Mediterranean flavor. With tons of fiber and protein (so filling!), you’ll be good fueled for a day. Just set it adult before we conduct to bed, and it’ll be prohibited ‘n prepared by a time we arise up. Oh look, we only bought yourself another snooze cycle.

‘Til subsequent time… Chew a right thing!

RELATED: Hungry Girl: My Blueberry Muffin Overnight Oatmeal Is a Perfect Way to Start a Day

Slow-Cooker Greek Egg Casserole
Serves: 6

4 cups roughly chopped cauliflower
2 cups solidified shredded crush browns
¾ crater crumbled reduced-fat feta cheese
4 cups chopped spinach leaves
¾ crater chopped red onion
⅓ crater bagged sun-dried tomatoes (not packaged in oil), chopped
2 ½ cups (about 20 large) egg whites or fat-free glass egg substitute
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
¼ tsp. any salt and black pepper
¼ crater sliced black or kalamata olives

1. Pulse cauliflower in a blender until reduced to rice-sized pieces, operative in batches as needed.

2. Fully line a delayed cooker with heavy-duty aluminum foil, draping additional foil over a sides. (You’ll use a draped foil to lift out a baked casserole.) Spray with nonstick spray.

3. Place solidified crush browns in a covering in a bottom of a delayed cooker. Sprinkle with 1/2 crater cheese. Evenly tip with spinach, cauliflower rice, onion, and sun-dried tomatoes.

4. In a vast bowl, drive egg whites/substitute with seasonings. Evenly flow over a essence of a delayed cooker.

5. Cover and prepare on high for 3 – 4 hours or on low for 7 – 8 hours, until egg has set and veggies have softened.

6. Turn off heat, and shower with remaining 1/4 crater cheese and olives. Cover, and let lay for 5 minutes, or until cheese has softened.

7. Using a foil, lift stew out of a delayed cooker, and slice.

Prep time: 20 minutes
Cook time: 3 – 4 hours or 7 – 8 hours, and 5 minutes

Nutritional Information: ⅙ th of recipe: 170 calories, 2.5g sum fat (1.5g sat fat), 607mg sodium, 17.5g carbs, 4g fiber, 5g sugars, 17g protein

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