Yield: 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 6 to 8 hours
Total Time: 8 hours 30 minutes
An easy overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage.
Ingredients:
32 ounces frozen shredded hash browns
16 ounces breakfast sausage, cooked and crumbled
6 green onions, finely chopped
12 ounces sharp cheddar cheese, shredded
12 eggs
¨ù cup milk
¨ù teaspoon garlic powder
1 teaspoon salt
¨ö teaspoon pepper
Additional salt and pepper to season the hash brown layers
Directions:
1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
2. Layer ¨÷ of the hash browns on the bottom, then season with salt and pepper. Top with ¨÷ of the cooked sausage, then ¨÷ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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