Breakfast casserole

Wake up to this delicious overnight hearty breakfast casserole

  • PREP
    10 minutes
  • COOK
    10-12 hours
Chef’s tip: Add a packet of your favourite cooked sausages for a banger-extravaganza.


  • 6 medium eggs
  • 200g plain quark
  • 4 medium-size potatoes, peeled and diced
  • 6 back bacon rashers, visible fat removed, cooked and chopped
  • 300g tomatoes, chopped
  • 200g mushrooms
  • 1 medium onion, chopped
  • 1 tbsp chopped fresh flat-leaf parsley


  1. Beat the eggs, quark and salt and pepper together. Spray the inside of your slow-cooker with low-calorie cooking spray.
  2. Layer the potatoes, bacon, tomatoes, mushrooms and onion in the slow-cooker in two or three layers.
  3. Pour over the egg mixture and sprinkle with the parsley.
  4. Cook on 'low' for 10-12 hours or until the egg is set and cooked through.

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