Crockpot Breakfast Casserole
INGREDIENTS:
1 bag (32 oz.) frozen southern style hashbrown potatoes
1 pound bacon cut into pieces, fried and drained
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green bell pepper diced
3/4 pound cheddar cheese diced
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper
Preparation
- In a crockpot, add the potatoes, onions, bacon, pepper, and cheese. You may make a couple layers, but end in cheese
- In a seperate bowl, mix together the eggs, milk, salt, pepper, and mustard
- Pour egg mixture into crockpot
- Turn crockpot on low and cook for 10 to 12 hours
Hashbrown Crockpot Breakfast Casserole
Ingredients
30-ounce package of plain frozen hash brown (shredded) potatoes
4 previously cooked sausage, or leftover diced ham (I used chicken and apple sausage)
½ onion, diced
1 green bell pepper, diced
1½ cups shredded cheese
12 eggs
1 cup skim or fat-free milk
1 teaspoon kosher salt
1 teaspoon black pepper
- In a crockpot, add the entire package of hash browns
- In a seperate bowl, mix together the ggs, milk, sausage, salt, pepper, and cheese
- Pour egg mixture into crockpot
- Turn crockpot onto low and cook for 6-8 hours
Easy Breakfast Casserole
Ingredients:
1 dozen eggs
1 cup milk
1 package (32 oz.) of frozen hash brown potatoes.
1 lb of bacon - cooked, drained and cut into pieces.
1 lb of sausage, browned and drained
1/2 cup green onions - diced
1 green pepper - diced
3/4 pound cheddar cheese - shredded
1/4 teaspoon dry mustard
salt & pepper to taste
- In the crockpot, layer in the potatoes, bacon, onions, pepper, and cheese
- In a bowl, add the eggs, mustard, milk, salt and pepper. Mix together
- Pour egg mixture into crockpot
- Cook the casserole for 10 to 12 hours on low in the crockpot