Breakfast Casserole in a Slow Cooker recipe
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Ingredients
- cooking spray 1 (26 ounce) package frozen hash brown potatoes, thawed 12 eggs, beaten 1 cup milk 1 tablespoon ground mustard salt and ground black pepper to taste 1 (16 ounce) package maple-flavored sausage 1 (16 ounce) package shredded Cheddar cheese
Nutrition Info
- 640.9 caloriescarbohydrate: 21.3 gcholesterol: 375.6 mgfat: 54 gfiber: 1.4 gprotein: 35.7 gsaturatedFat: 22.8 gservingSize: -sodium: 989.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Casserole in a Slow Cooker
Directions
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Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
Cook on Low for 6 to 8 hours.