January 4, 2017

Slow Cooker Breakfast Casserole

This recipe from Brown Eyed Baker was a tremendous hit with my family this past Christmas. It was the right mix of sausage, eggs and hashbrowns for a new favorite savory breakfast casserole. The best part? It cooks in a slow cooker overnight and is ready to be devoured first thing in the morning!

This will be a repeat for my family. Super easy and delicious!

Slow Cooker Breakfast Casserole
32 oz. frozen shredded hashbrowns
16 oz. breakfast sausage, cooked and crumbled
6 green onions, finely chopped
12 oz. sharp cheddar cheese, shredded
12 eggs
1/4 cup milk
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Additional salt and pepper to season the hash brown layers
Grease the insert of a 6-quart slow cooker with non-stick cooking spray. Layer 1/3 of the hashbrowns on the bottom, then season with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
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. (My slow cooker looked full before I added the eggs, but they seeped into the other ingredients, and everything fit perfectly.)

Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days, if there are any. Serves 8ish.

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