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Breakfast Casserole Recipe

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This recipe for Breakfast Casserole is from The Independent Women 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:  
32 oz. Frozen shredded hashbrowns (can also use dehydrated)
16 oz. breakfast sausage, cooked and crumbled (can also add bacon, ham etc.)
6 green onions, finely chopped (optional)
12 oz. sharp cheddar cheese, shredded
12 eggs
1/4 C. milk
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Directions:
Directions:
1. Grease the insert of a 6 qt. slow cooker with non-stick cooking spray.
2. Layer 1/3 of the hashbrowns at the bottom, then season with salt and pepper. Top with 1/3 of the sausage, then 1/3 of onions, then 1/3 of cheese. Repeat layers two more times, ending with cheese on top.
3. In a large bowl, whisk together eggs, milk, garlic powder and remaining salt & pepper. Pour mixture over the top of layers.

Cook on low for 6-8 hours (the edges will brown). Leftovers can be stored in refrigerator for up to 4 days.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This is excellent served with sausage gravy.

 

 

 

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