Monday, November 25, 2013

Slow Cooker Breakfast Casserole

· 1 (30 ounce) bag frozen hash browns
· 1 (1 pound) package sausage, browned and drained
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 12 eggs
· ½ cup milk
· ½ teaspoon salt
· ¼ teaspoon pepper

Spray a large slow cooker with non-stick spray or line with slow cooker bag. Put ½ each of the hash browns, sausage and cheeses; then repeat with the other half.
In a large bowl, whisk together the eggs, milk, salt and pepper. Drizzle over top of mixture in slow cooker.
Cook on high for 4 hours or low for 8 hours. Can cook overnight on low.

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