The best part about this easy and delicious Hashbrown Casserole is that the slow cooker does all the work. Add the ingredients to the pot and forget it! In the morning you will have a perfectly cooked breakfast or brunch waiting for you.
1 32-oz. pkg. frozen shredded hashbrowns
1 pound ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1 1/2 cup shredded Cheddar cheese
1 dozen eggs, beaten
1 cup milk
1 teaspoon salt
1 teaspoon pepper
How to Make It
Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese.
Beat eggs, milk, salt and pepper together in a large bowl; pour over top.
I found this very dry & lacking flavor. Also, even though I only cooked for approx. 8 hrs instead of the recommended 10 my eggs were rubbery. One one of the other reviews mentioned adding a can of cream o chicken or cream o shroom, maybe that would help. I also think that perhaps a full dozen eggs may be a little much.. either way, I didn't find it at all appealing.
Made this the first time for a potluck and it was a hit - it did need a bit more seasoning and I replaced the sausage with turkey. Made it a second time for home - what a wonderful smell to wake up too! I have had requests to make it every weekend. Still needs more salt.
This is a good base and starter but needs a bit of doctoring for us. Made exactly as written but next time I'll use a bit more sausage, no peppers (don't like them) and add a can of cream of mushroom or cream of chicken soup to milk and egg mixture. It was a bit on the dry side and I think the soup would add some creaminess to it. Not exactly sure what it all needs but again, it's a good base with plenty of room to customize. It certainly was nice to wake up to the smell of breakfast being ready!
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