Crock Pot Breakfast casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pound(s) frozen hashbrowns |
1 pound(s) breakfast sausage browned |
bag(s) shredded cheese |
12 eggs |
1/2 cup(s) milk |
farlic powder |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1/2 cup(s) onions chopped |
Directions:
1. Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray. 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.
2. In a medium bowl, whisk together the eggs and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.
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