Crock Pot Egg Bake (Hash Brown Breakfast Casserole) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Layer:
1 package (30 oz.) frozen shredded hash brown potatoes
1 package (9.6 oz.) fully cooked breakfast sausage links, sliced 1/2 in. thick
1 c. chopped onion (about 1 med.)
1 c. chopped red bell pepper (optional)
1 c. chopped green bell pepper (optional)
2 c. shredded American and Cheddar cheese blend
Egg mixture:
12 large eggs
1 c. heavy whipping cream
1 tsp. salt
1/2 tsp. pepper
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Directions: |
Directions:1. Generously spray the crock pot with cooking spray or butter.
2. Layer half of each of the first 6 ingredients; repeat layers with 2nd half.
3. Whisk eggs, cream, salt & pepper in a large bowl. Pour over top.
4. Cover; cook on Low for 4 1/2 to 5 1/2 hours or on High 3 1/2 to 4 1/2 hours or until 160 degrees F.
5. Let stand 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 min. plus 3+ hours cooking |
Personal
Notes: |
Personal
Notes: This is a really yummy brunch recipe and we made it in our casserole crock pots. We tried it for the first time at Lincoln Alan's baptism. It's easy to adjust the ingredients to your liking. I recommend adding extra cheese, and using ham and bacon generously. Also, we reduced the salt originally, and would use the recommended amount next time.
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