Slow Cooker Breakfast Casserole recipe
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Ingredients
- cooking spray 1 pound bulk Italian sausage 1 (26 ounce) package frozen hash-brown potatoes 1 (16 ounce) package shredded mozzarella cheese 12 eggs 1 cup milk 1 tablespoon ground mustard 1 teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 385.5 caloriescarbohydrate: 17.5 gcholesterol: 272 mgfat: 27.1 gfiber: 1.2 gprotein: 27.1 gsaturatedFat: 11.5 gservingSize: -sodium: 1008.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Breakfast Casserole
Directions
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Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
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 hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
Beat eggs in a large bowl until smooth, add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture, stream over the potato mixture.
Cook on Low for 6 to 8 hours.