Slow Cooker Overnight Breakfast Casserole is a great recipe for the working family and also for visitors who have slept over. It’s also a delicious and hearty breakfast that is low in calories, low carbohydrates and low in sugar. A Diabetic and a Weight Watchers (7) PointsPlus+ recipe as well. Slow Cooker Overnight Breakfast Casserole contains potatoes, sausage eggs and cheese; cooks 10 hours and makes 6 servings. Everyone will love Slow Cooker Overnight Breakfast Casserole.
Nonstick cooking spray
1-1/2 lbs red or Yukon Gold potatoes, cut into 1-1/2 inch pieces
(12 oz) uncooked chicken or turkey link sausages, cut into 1 inch slices
1 large onion, cut into wedges
1 small red bell pepper, cut into 1 inch strips
1 small green bell pepper, cut into 1 inch strips
1/4 cup reduced-sodium chicken broth
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
6 poached eggs
1/2 cup shredded, reduced-fat Cheddar cheese
1. Coat a 20 x 18-inch sheet of heavy foil with cooking spray. Place potatoes, sausage, onions and bell peppers on foil. Drizzle with broth. Sprinkle with thyme and the 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in an oval 3 1/2 or 4 quart slow cooker. Place packet in slow cooker. Cover and cook on LOW 10 hours.
2. Carefully open the foil packet to avoid getting burned by escaping steam. To serve, spoon sausage and vegetables onto serving plates. Serve 1 poached egg on top of each serving and sprinkle egg with black pepper. Sprinkle cheese on individual servings.
NOTE: If you do not have an egg poacher you can use a skillet instead.
To Poach Eggs- Half-fill a 12 inch skillet with water and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water.) Break an egg into a cup and slip egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
Yield: 6 Servings
Serving Size: 1 cup sausage-vegetable mixture, 1 egg, & about 1 tbsp cheese per serving.
WW Points+ = 7
Carb Choices: 1-1/2
1 Vegetable + 1 Starch + 3 Meat (medium-fat)
Calories: 281, Total Fat 12g, Saturated Fat 4g, Cholesterol 262mg, Carbohydrates 23g, Sodium 485mg, Sugars 3g, Fiber 3g, Protein 21g, Vitamin A 923(IU), Vitamin C 40mg, Calcium 121mg, Potassium 697mg, Iron 3mg
IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
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