Overnight Slow Cooker Breakfast Casserole
Description
When you have weekend guests, the last thing that you want to do is cook first thing in the morning. Have breakfast ready upon waking with this great casserole. Serve with toast, if desired.
Ingredients
26-32 oz. package frozen shredded hash browns
1 pkg. cooked sausage or (Sausage Crumbles)
8 oz. (2 c.) shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1 c. chopped fresh tomatoes
6 green onions, sliced
12 eggs
1/2 c. milk
1/2 t. salt
1/4 t. freshly ground black pepper
Directions
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Cook, crumble, and drain the sausage in a skillet over medium-high heat.
Line a 6 quart slow cooker with a slow cooker liner for easy clean up. Spray the liner with non-stick cooking spray.
Layer 1/2 of the hash browns on the bottom of the slow cooker. Top with 1/2 of the sausage, mozzarella and Parmesan cheeses, chopped tomatoes and green onion. Repeat layering.
Beat eggs, milk, salt and pepper in large bowl until well blended. Pour evenly over the potato-sausage mixture.
Cook on LOW setting 8 hours or on HIGH setting 4 hours, or until eggs are set.
6-8 servings