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Crock Pot Breakfast Casserole


1 serving


  • 2 pounds frozen hashbrowns
  • 1 pound breakfast sausage browned
  • bags shredded cheese
  • 12 eggs
  • 1/2 cup milk
  • farlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup onions chopped

How to Make It

  1. Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. Repeat layers two more times, ending with the cheese.

  2. In a medium bowl, whisk together the eggs and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.