May 14, 2016 - Breakfast, Crockpot    Comments Off on Breakfast Casserole

Breakfast Casserole

Breakfast Casserole
 
Ingredients
  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage, browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
Instructions
  1. Grease a large slow cooker with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, and cheese.
  4. Repeat layers with the remaining ingredients.
  5. Whisk together eggs, milk, salt, pepper, and sugar.
  6. Pour egg mixture over hash brown and cheese layers.
  7. Cook on low for 8 hours on low or 4 hours on high.

 

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