Wake up to this delicious overnight hearty breakfast casserole
- 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
Beat the eggs, quark and salt and pepper together. Spray the inside of your slow-cooker with low-calorie cooking spray.
Layer the potatoes, bacon, tomatoes, mushrooms and onion in the slow-cooker in two or three layers.
Pour over the egg mixture and sprinkle with the parsley.
Cook on 'low' for 10-12 hours or until the egg is set and cooked through.