Receta Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Merry Christmas Eve!
I had cooked the sausage, shredded the cheese, and sliced the onions early in the morning on Christmas Eve, and had just stored them in the refrigerator until later that night. Before bed, I layered everything together in the Crock-Pot, turned it on and went to bed. I woke up to such a delicious smell, and I couldn’t wait to eat. This turns out to be a massive baked omelet with layers of breakfast sausage, hash browns, cheddar cheese and green onions. The edges get a little crusty, and I would be lying if I denied standing over the Crock-Pot, picking off all of the crusty pieces and piling them on my plate. So good!
This is a great casserole, especially if you have particularly busy Christmas mornings and want a warm breakfast. It’s also great if you have lazy, relaxing Christmas mornings and just want more time to play with your toys instead of standing in the kitchen
I wish you a wonderful, warm Christmas Eve with those you love.
One year ago: Bourbon Slush
Two years ago: Sweet and Spicy Mixed Nuts and Pimento Cheese Ball
Three years ago: Date, Coconut & Walnut Truffles
Five years ago: Blueberry Cheesecake Ice Cream
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Yield: 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 6 to 8 hours
Total Time: 8 hours 30 minutes
An easy overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage.
Ingredients:
- 32 ounces frozen shredded hashbrowns
- 16 ounces breakfast sausage, cooked and crumbled
- 6 green onions, finely chopped
- 12 ounces sharp cheddar cheese, shredded
- 12 eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Additional salt and pepper to season the hash brown layers
Directions:
1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
2. Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.