Crockpot Egg Casserole
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- 32 ounce(s) bag frozen hash brown potatoes
- 1 pound(s) sausage, browned and drained
- 1 onion, chopped
- 1 1/2 cup(s) shredded cheddar cheese
- 12 eggs
- 1 cup(s) whole milk
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- Spray inside of crock pot with nonstick cooking spray. In small skillet, brown sausage. Drain well (I rinse my sausage with hot water then drain - removes a lot of the fat and calories!) Place 1/3rd of the hash browns in the slow cooker. Add 1/3 or the sausage then cheese. Repeat layers ending with the cheese. In a large bowl,beat the eggs milk and seasonings until well blended. Pour over the layers in the slow cooker, cover and turn to low. Cook for 10-12 hours until casserole is set and eggs are thoroughly cooked. .
This recipe is a personal recipe added by huntersmom and has not been tested or endorsed by MyRecipes.
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