Description
A healthy and easy-to-make crock pot hashbrown casserole that’s perfect for breakfast or brunch.
Ingredients
- 4 cups frozen shredded hash browns
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup low-fat milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Spray the crock pot with non-stick cooking spray.
- Layer half of the hash browns, onions, and bell peppers in the crock pot.
- Sprinkle half of the cheese over the top.
- Repeat the layers with the remaining ingredients.
- In a bowl, mix Greek yogurt, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture evenly over the layers in the crock pot.
- Cover and cook on low for 4-5 hours or until the hash browns are tender.
- Serve warm.
Notes
- You can add cooked turkey sausage for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American