Crock Pot Sausage Egg Cheese Breakfast Casserole
by Valerie Cobb
32 ounces frozen hash browns (large bag)
1-2 pounds cooked sausage drained and crumbled
1 onion diced (optional)
1 1/2 cup shredded cheddar cheese
1 cup milk
salt and pepper to taste
Layer potatoes, sausage, onions and cheese so you can create several layers of each in the crockpot.
Start with the hash browns, then sausage, onions and last cheese. Repeat until you have several layers.
Beat eggs, milk salt & pepper pour over layers in the slow cooker cover and turn on low.
Cook for 10-12 hours overnight.
Crock pot breakfast recipes are always handy especially when visitors are staying or on holidays.
I'm thinking this could be a great one for Christmas brunch this year.
Lisa "The Crock Cook"