Crock Pot Breakfast casserole
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- 2 pound(s) frozen hashbrowns
- 1 pound(s) breakfast sausage browned
- bag(s) shredded cheese
- 12 eggs
- 1/2 cup(s) milk
- farlic powder
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1/2 cup(s) onions chopped
- 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.
- 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.
This recipe is a personal recipe added by ChristyR93 and has not been tested or endorsed by MyRecipes.
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Crock Pot Breakfast casserole Recipe at a Glance
- COURSE: Breakfast/Brunch