Overnight Slow Cooker Breakfast Casserole
INGREDIENTS
12 ounces (1 package) breakfast sausage roll (hot and spicy recommended)
1 cup green onions, chopped
1 cup fresh mushrooms, thinly sliced
1 sweet red bell pepper, finely chopped
1 green bell pepper, finely chopped
30 ounces (1 package) frozen shredded hash brown potatoes
1 ½ cups shredded cheddar cheese
12 eggs
1 cup milk
½ tsp salt
1/8 tsp pepper
INSTRUCTIONS
- Cook and crumble sausage until done. Drain, and set aside
- In a bowl, combine green onions, mushrooms, red and green pepper, and set aside
- Spray the interior of a 5- to 6-quart slow cooker with vegetable cooking spray
- Layer one-third of the hash browns, then sausage, then vegetable mixture and then cheese into crock. Repeat layers twice
- In a large bowl, beat the eggs, milk, salt and pepper. Pour over layered ingredients
- Cover and cook on low for 7 to 8 hours or until thermometer inserted into center reads 160º
Recipe courtesy of
Farm Flavor
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