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| Slow Cooker Breakfast Casserole with Hash Browns Ingredients 30 oz package frozen hash brown potatoes with green peppers and onion *See NOTE at end. 12 eggs 1 c milk 8 oz cooked sausage, crumbled or chopped (or left-over ham or other cooked meat of your choice, crumbled or chopped) 1 1/2 c cheese of your choice, shredded 1 tsp salt 1 tsp pepper Instructions Spread hash browns evenly in 6 qt slow cooker that has been sprayed with cooking spray. In a large bowl, mix remaining ingredients and pour over hash browns. Cover and cook on low for 6 to 8 hrs or on high for 3 to 4 hrs. Remove lid for 15 min before serving to allow excess moisture to evaporate. 10 to 12 servings *NOTE: You may use plain frozen hash browns and add 1/2 c chopped onion and 1 c chopped green pepper. |
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