- 6
- 200 mins
Ingredients
- 4 cups roughly chopped cauliflower
- 3 frozen meatless or turkey sausage patties with 80 calories or less (like the kind by MorningStar Farms or Jimmy Dean)
- 2 cups frozen shredded hash browns
- 1 cup shredded reduced-fat Mexican blend cheese
- 3/4 cup chopped onion
- 3/4 cup chopped bell pepper
- 2 1/2 cups egg whites or fat-free liquid egg substitute
- 1/3 cup unsweetened plain almond milk
- 1/2 tsp. garlic powder
- 1/4 tsp. each salt and black pepper
- Optional toppings: salsa, light sour cream
- 1/3 cup plain protein powder with about 100 calories per serving
- 2 cups unsweetened vanilla almond milk
- 2 cups chopped Fuji or Gala apples
- 1 cup steel-cut oats
- 5 packets no-calorie sweetener (like Truvia)
- 1 1/2 tbsp. chia seeds
- 2 tsp. cinnamon
- 2 tsp. maple extract
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Preparation
Step 1
Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
Prepare sausage patties in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and cook time.) Once cool enough to handle, crumble or chop.
Fully line a slow cooker with heavy-duty aluminum foil, draping excess foil over the sides. (You'll use the draped foil to lift out the cooked casserole.) Spray with nonstick spray.
Place frozen hash browns in a layer in the bottom of the slow cooker, and top with cooked sausage. Sprinkle with 3/4 cup cheese. Evenly top with cauliflower rice, onion, and bell pepper.
In a large bowl, whisk together egg whites/substitute, almond milk, and seasonings. Evenly pour over the slow-cooker mixture.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until egg is set.
Turn off heat, and sprinkle with remaining 1/4 cup cheese. Cover, and let sit 4 minutes, or until cheese has melted.
Using the foil, lift casserole out of the slow cooker.