Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese, Great for the holidays and a crowd.
INGREDIENTS
- 1 (30 oz) package frozen shredded hash brown potatoes
- ½ lb ground sausage (I used Italian sausage), browned and drained
- 1 lb bacon, cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 onion, diced
itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 green pepper, diced1 red pepper, diced 12 eggs ½ cup milk ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon sugar
INSTRUCTIONS
- Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
- Layer half the hash browns in the bottom of the slow cooker.
- Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
- Whisk together eggs, milk, salt, pepper, and sugar.
- Pour egg mixture over hash brown and cheese layers.
- Cook on low for 6-8 hours on low or 4 hours on high.
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