Saturday, October 20, 2018


Slow Cooker Overnight Breakfast Casserole

  • con-CT-crockbreakfastcasserole-1

30-oz pkg frozen shredded hash brown potatoes

½ lb ground Italian sausage, browned and drained

1 lb bacon, cooked and chopped

2 C shredded Cheddar cheese

1 C shredded mozzarella cheese

1 onion, diced

1 green pepper, diced

1 red pepper, diced

12 eggs

½ C milk

½ tsp salt

¼ tsp ground black pepper

⅛ tsp sugar

Grease a large 6-quart slow cooker (or bigger) with cooking spray or butter. Layer half the hash browns in the bottom of the slow cooker. Top with half the sausage, bacon, cheese, onions, green pepper and red pepper. Repeat layers with the remaining ingredients.

Whisk together eggs, milk, salt, pepper, and sugar. Pour egg mixture over hash brown and cheese layers. Cook on low for 6 to 8 hours on low or 4 hours on high.

Note: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges. Makes 8 to 12 servings. com.

Recipe and photo courtesy of thegraciouswife.


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