CROCKPOT BREAKFAST CASSEROLE
– 1 package, 30 oz, frozen shredded hash browns (do not thaw or cook) – 8 ounces ground sausage, cooked and drained – 1/2 cup onion, chopped – 2 cups shredded mozzarella cheese – 1/2 cup shredded Parmesan cheese – 12 eggs – 1/2 cup milk – 1 teaspoon salt – 1/4 teaspoon ground pepper
1. Spray a large, 6 quart slow cooker with nonstick cooking spray. 2. Add half of the frozen has browns to the crock. 3. Top with half of the sausage. 4. Top with half on the onion and half of the cheeses. Repeat layers. 5. Beat together eggs, milk, salt and pepper. 6. Pour over sausage and potato mixture. 7. Cover and heat on high for 4 hours or low for 6-8 hours until eggs are set.
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