SlowCooker Sausage, Hash Brown & Cheddar Breakfast

Marcia McCance

By
@mmccance

I have not made this but wanted to remember it for Christmas!!

I got it from: browneyedbaker.com/slow-cooker-sausa...

Looks and sounds delicious to me!!


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Serves:

3 to 6

Method:

Slow Cooker Crock Pot

Ingredients

32 oz
frozen shredded hashbrowns (or can shred your own raw potatoes -- no chemicals that way)
16 oz
breakfast sausage, cooked and crumbled (i like jimmy dean with no msg)
6
green onions, finely chopped
12 oz
sharp cheddar cheese, shredded (shred your own to eliminate corn starch from store bought shredded cheese))
12
eggs (whole)
1/4 c
milk
1/4 tsp
garlic powder (i like granulated garlic, it pours better)
1/2 tsp
salt
1/2 tsp
pepper (or to taste)
additional salt and pepper to season the hash brown layers

Directions Step-By-Step

1
Grease the insert of a 6-quart slow cooker with butter.
2
Layer ⅓ of the hash browns on the bottom, then season with salt and pepper.
3
Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese.
4
Repeat the layers two more times, ending with the cheese.
5
In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
6
Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
7
Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.

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