"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Breakfast Casserole Recipe

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This recipe for Italian Breakfast Casserole, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!



1 (20 oz.) package shredded hash browns
1 pound Italian sausage, cooked and drained - I use breakfast sausage
12 eggs, beaten
1 cup milk
1 cup mozzarella cheese, grated, divided
3/4 cup cheddar cheese, grated, divided
1 white onion, chopped
1 red bell pepper, seeds removed, diced
1 green bell pepper, seeds removed, diced
1 tablespoon Italian seasoning
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground pepper

Lightly grease your slow cooker with non-stick spray.
Spread half of hash browns out on the bottom of slow cooker and top with half of browned sausage, onion and peppers.
Sprinkle 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese on top of the veggies, then repeat with another layer of potatoes, sausage, onions and peppers.
Evenly sprinkle remaining cheese over everything.
Whisk eggs and milk together in a large bowl, then add in Italian seasoning, garlic powder, salt and pepper.
Pour mixture over everything in the slow cooker, then cover and cook on high for 4-5 hours, or low for 8-9 hours.
Serve warm and enjoy!

Note: I have cooked overnight to have ready for breakfast in morning. Stir in the morning and you will need to drain or spoon out some juice.
You can make breakfast burritos with this.




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