Crock Pot Breakfast Casserole
This CrockPot Breakfast Casserole is eggs, sausage, frozen hashbrowns, and melted cheese all slow cooked together overnight. Just $2.29 a serving, assembled the night before, and the holiday morning breakfast my family looks forward to every single year.
Servings: 6
Cost: $13.75, $2.29 per Servings
Ingredients
- 1 bag Frozen Hash Brown Potatoes (32 oz)
- 1 lb sausage browned and crumbled
- 2 green onions sliced (plus some to top at serving)
- 8 oz sharp cheddar cheese hand shredded
- ½ red bell pepper diced
- ½ green bell pepper diced
- 12 Eggs
- 1 cup Milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Brown sausage in a large skillet over medium heat, breaking it up as it cooks. Drain any excess grease.
- Grease a 6-quart slow cooker with nonstick cooking spray.
- Layer frozen hash brown potatoes and browned sausage in the slow cooker.
- Top with green onion, hand-shredded sharp cheddar cheese, red bell pepper diced, and green bell pepper diced. Repeat the layers with the remaining frozen hash brown potatoes, browned sausage, green onion, hand-shredded sharp cheddar cheese, red bell pepper diced, and green bell pepper diced, ending with the cheese on top.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over the ingredients in the crock pot.
- Cook on Low for 7-8 hours or high for 2 1/2 – 3 hours.
Nutrition
Calories: 664kcal | Carbohydrates: 31g | Protein: 37g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 426mg | Sodium: 1280mg | Potassium: 880mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1364IU | Vitamin C: 34mg | Calcium: 393mg | Iron: 4mg
