Crock-Pot Sausage and Egg Breakfast Casserole

This is the perfect breakfast recipe for busy mornings. Delicious and easy to make, breakfast will be warm and ready to serve when you wake up.

Crock-Pot Sausage and Egg Breakfast Casserole

Crock-Pot Sausage and Egg Breakfast Casserole

Ingredients

  • 2 lbs frozen shredded hashbrowns
  • 1 lb breakfast sausage, browned and drained
  • 1/2 cup yellow onions, diced (or 6 green onions, chopped)
  • 2 to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
  • 12 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • More salt and pepper to season the hashbrown layers, to taste

Instructions

  1. Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray.
  2. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. Repeat layers two more times, ending with the cheese.
  3. In a medium bowl, whisk together the eggs, milk and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours. (Edges may brown.)
  4. In a medium bowl, whisk together the eggs, milk and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours. (Edges may brown.)
  5. Serves 10-12

Notes

For step-by-step instructions for this recipe and more, visit Seeded At The Table.

http://www.localparent.ca/local_parent/food/slow-cooking/crock-pot-sausage-egg-breakfast-casserole/

Author: Seeded At The Table

Recipe and photo courtesy of Seeded At The Table.

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