Turkey Crusted Crockpot Breakfast

This recipe is a combination of several things I love. For one, I love my slow cookers. Yes, I love them so much that I own three. Even in my tiny kitchen. Three. One standard crock. So well used that I have worn the glazing off the bowl, making it a bear to clean. I even had to repaint the outside because it was so beat up. Can't hide it away though. It stays on the cabinet all the time. It has earned that spot.

I also have a dual crock slow cooker. That was a "suggested" birthday gift from my attentive and always thoughtful middle son, Pearson. Gotta love him. Not only is it great for holidays and potlucks because it hold a lot of food, it is also wonderful for those on special diets. I can make a batch of chili--regular cheapo black beans for non dieters. Expensive black soy beans for us. No wasting pricey specialty ingredients on those who will be downing Twinkies later. Of course, it is also wonderful for cooking two separate foods at once, as long as the timing is the same. Meat on one side, veggies on the other. That way, not everything has to have that dreaded crockpot stew characteristic. You know what I mean.

Lastly, I have a cheap little crockpot. It doesn't hold much, and that is the charm. It is just the right size for hot dips Mmmm..queso. It is also perfect for meals for two. Mine hold two chicken breasts and sauce. When my niece got married, I gave her a small crockpot with recipes just for two. How romantic. I hope she is still using it now that her family has 4. She seems to be repeating my pattern by spitting out adorable baby boys. I love having boys.

You may be wondering what happened to that recipe.  Just one more reminder that the Diner Newsletter for August will be devoted to slow cooking. If you aren't a subscriber, now is the time to order. Perhaps that is why I am singing these praises today. In a hot kitchen, slow cookers are a huge benefit. In a busy life, they are huge blessings.Okay, enough for crockpot appreciation day.

My other favorite things in this breakfast casserole are red bell pepper. Red is my favorite color so I love these even more. The milder sweetness of the flavor, though has always been a favorite. It shines through in this recipe. I also am a big fan of low fat ground turkey. I found a dollar off coupon at Walmart for this hormone free natural turkey, so I tried it. For this recipe, I think it is important to make sure you have a low fat grind. With no pre-browning, you don't want a greasy or wet dish, and you certainly don't want the turkey crust to shrink! A turkey crust? Really? Really. Super easy. Just mix the spices into the turkey in the crock, then use a spoon for form a crust. Worked like a charm for me.

Turkey Crusted Crockpot Breakfast


1 pound lean ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sage
1/2 tsp fennel seed
1/2 tsp Mrs. Dash
1 chopped red bell pepper
1/2 chopped onion
6 eggs
1 cup cottage cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded Monterey Jack cheese


Place the raw turkey into the pot. Stir in the garlic, onion, sage, fennel and Mrs. Dash. Stir to blend. Using the back of the spoon, spread this turkey mixture evenly over the bottom of the crock and up the side about 2 inches.Chop the vegetables and layer them over the turkey.


In a medium bowl, whisk the eggs. Stir in the cottage cheese, salt and pepper. Pour this over the turkey and vegetables. Top with shredded cheese. Bake overnight on low. Makes 6-8 servings.


If you prefer, you can use low fat turkey sausage as the crust. This was easy to put together, though. I am going to have another crockpot breakfast in the newsletter as well. That one has Southwestern flavors. I hate that most breakfast casseroles call for bread. It takes a little creativity, but the crockpots can serve up really tasty morning meals that are ready when we are.