Crockpot Overnight Breakfast Casserole

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
1 green pepper, diced
1 red pepper, diced
12 eggs
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon sugar

  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper, and sugar.
  5. Pour egg mixture over hash brown and cheese layers.
  6. Cook on low for 6-8 hours on low or 4 hours on high.

PLEASE NOTE: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges, as some readers have reported.

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