Breakfast Casserole in a Slow Cooker Tasty Recipes

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Breakfast Casserole in a Slow Cooker

"Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired."

Ingredients :

• cooking spray
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 12 eggs, beaten
• 1 cup milk
• 1 tablespoon ground mustard
• salt and ground black pepper to taste
• 1 (16 ounce) package maple-flavored sausage
• 1 (16 ounce) package shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 6H20M

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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