I was surprised how well this recipe turned out! I didn’t think it would work well in the crock pot. I managed to take an unhealthier recipe and turn it into a healthier slow cooker frittata!
Healthier Slow Cooker Frittata
- 1 bag frozen hash browns (I used the Alexia brand). *You will use half the bag if it is a smaller crock pot, and you will use the whole bag if it is a large crock pot.
- 7-10 oz. approx of a breakfast chicken or turkey sausage (I found one with no nitrites)
- 1 small onion, diced
- 2 bell peppers (1 orange, 1 red), diced
- 9 eggs (for a smaller crock pot) OR 12 eggs (for a larger crock pot)
- 1/2-3/4 cup skim/nonfat milk
- 1 cup smoked part skim mozzarella or provolone, shredded
- 1 cup 2% shredded sharp cheddar cheese
- salt and pepper to season
- I recommend baking this overnight (plan on it cooking on low for 8 hours). Or, you could make it in the morning to have for a dinner!
- This is a layered frittata. Layer the bottom of the crock pot with half of your hash browns (about a quarter of the bag if your slow cooker is smaller). Then, add half of your peppers and onions, and half of your sausage. Add your mozzarella. Then, begin the next (and last) layer. Top with the cheddar cheese.
- Whisk your eggs and milk together. Add salt and pepper. Pour the egg mixture over top of the frittata. I know this will look odd, but it will all soak and combine together. Don’t worry!
What makes this recipe healthier are the more natural ingredients, and I doubled the amount of peppers that I put in. In addition, I used less cheese, and a few lighter options. And the sausage was natural, and contained less fat!