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Slow Cooker Breakfast Casserole Recipe

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This recipe for Slow Cooker Breakfast Casserole is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-30 oz pkg frozen shredded hash brown potatoes
1 lb sausage, browned & drained
2 cups cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 c milk
1/2 tsp salt or season salt
1/4 tsp pepper
Directions:
Directions:
Spray 6 quart slow cooker (none smaller will work) with non-stick cooking spray.
Layer half the frozen potatoes in bottom of slow cooker.
Top with half the sausage, cheddar and mozzarella cheese, onions, and peppers.
Repeat the layers again.
Beat the eggs, milk, salt, and pepper in large bowl with wire which until well blended. Pour egg mixture over layers.
Cook on low setting 8 hours or high setting 4 hours until eggs are set.
Serve with condiments for topping--green onions, salsa, diced tomatoes, mushrooms, salsa, or avocados, diced--whatever you like!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Served on morning of Grandma Bresee's funeral for all at Deb's house by Pam

 

 

 

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