This Weight Watchers Slow Cooker Southwestern Egg Casserole is an easy-to-make recipe! It freezes well, perfect for any meal and makes for great leftovers.
When I finally stepped on that scale, it was clear that I had gained that COVID 19! Ugh!! I love the Weight Watcher program. Every time I am on it, committed and tracking it works fantastically for me. Well, like most of the world, that pesky COVID 19 found me…and not the virus!
As I venture back into the world of WW I am met with the urge to bake and cook ALL THE THINGS! Which means I also need to create some great WW friendly recipes. Time to pull out the slow cooker and my favorite ingredients and make one of my favorite breakfast dishes – Slow Cooker Southwestern Egg Casserole.
I love using my slow cooker. Not only does it help me get meals on the table but the meals are always so good. Often we think of using a slow cooker for dinner but have you considered using your slow cooker for breakfast or brunch? This yummy egg casserole is the perfect way to get that yummy breakfast all in one pot!
Ingredients:
16 oz turkey sausage
16 oz frozen hashbrowns, shredded
1 tsp cumin
1 tsp garlic powder
1 tsp chili pepper
1/2 tsp salt
1/2 tsp black ground pepper
1 bell pepper, finely chopped
1/2 cup white onion, diced
8 eggs
1/2 cup water
1 cup reduced fat cheddar cheese, shredded
1 cup reduced fat Monterey Jack cheese, shredded
1. Spray slow cooker crock with non-stick cooking spray.
2. Cook sausage in a large skillet until browned, approximately 8-10 minutes. Remove from heat and drain excess grease from the skillet. Set aside.
3. Spread hash browns in an even layer across the bottom of the slow cooker.
4. Layer the browned sausage over the hashbrowns and sprinkle the cumin, garlic powder, chili powder, salt and pepper over the browned sausage.
5. Next you will layer the chopped bell pepper and diced onion over the sausage and hashbrowns.
6. In a large bowl whisk the eggs and water together and pour evenly across the top of the other ingredients in the slow cooker.
7. Top ingredients with the shredded cheeses.
8. Cover and cook on low for 4-6 hours in the slow cooker.
9. Serve immediately by cutting casserole into squares.
10. Optional: top casserole with sour cream, green onions, cilantro and/or salsa. ENJOY!
WEIGHT WATCHERS (BLUE) POINT INFORMATION:
I calculated this recipe using the recipe builder on the WW app. I am currently on the blue program. Keep in mind that my calculation only includes the ingredients that are not optional. When topping your Weight Watchers Slow Cooker Southwestern Egg Casserole when serving, make sure to calculate those items as well. For one serving this casserole equals 6 blue WW points. This casserole yields 8 servings.
Y9u can reduce your points by cutting down on the cheese but to be honest, one serving of this casserole is very filling, especially if you add a side of fruit. I think you will enjoy this delicious breakfast casserole!
This Weight Watchers Slow Cooker Southwestern Egg Casserole is an easy-to-make recipe! It freezes well, perfect for any meal and makes for great leftovers.
Course
Breakfast, Main Course
Cuisine
American, Mexican
Keyword
breakfast, crockpot, slow cooker
Prep Time15minutes
Cook Time4hours
Servings8servings
AuthorCensie
Ingredients
16ouncesturkey sausage
16ouncesshredded frozen hashbrowns
1tspcumin
1tspgarlic powder
1tspchili pepper
1/2tspsalt
1/2tspblack ground pepper
1bell pepperdiced
1/2cupwhite oniondiced
8eggs
1/2cupwater
1cupreduced fat cheddar cheeseshredded
1cupreduced fat Monterey Jack cheeseshredded
Optional Toppings
extra shredded cheese
cilantro
green onions
salsa
sour cream
Instructions
Spray slow cooker crock with non-stick cooking spray.
Cook sausage in a large skillet until browned, approximately 8-10 minutes. Remove from heat and drain excess grease from the skillet. Set aside.
Spread hash browns in an even layer across the bottom of the slow cooker.
Layer the browned sausage over the hashbrowns and sprinkle the cumin, garlic powder, chili powder, salt and pepper over the browned sausage.
Next you will layer the chopped bell pepper and diced onion over the sausage and hashbrowns.
In a large bowl whisk the eggs and water together and pour evenly across the top of the other ingredients in the slow cooker.
Top ingredients with the shredded cheeses.
Cover and cook on low for 4-6 hours in the slow cooker.
Serve immediately by cutting casserole into squares.
Optional: top casserole with sour cream, green onions, cilantro and/or salsa. ENJOY!
Check Out These Other Weight Watchers Friendly Meals
What are your favorite slow cooker breakfasts to prepare?
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