slowcooker sausage, hash brown & cheddar breakfast

Name: SlowCooker Sausage, Hash Brown & Cheddar Breakfast
Yield: 3
Cuisine: American
Ingredients: 32 ounce(s) frozen shredded hashbrowns (or can shred your own raw potatoes -- no chemicals that way); 16 ounce(s) breakfast sausage, cooked and crumbled (i like jimmy dean with no msg); 6 - green onions, finely chopped; 12 ounce(s) sharp cheddar cheese, shredded (shred your own to eliminate corn starch from store bought shredded cheese)); 12 - eggs (whole); 1/4 cup(s) milk; 1/4 teaspoon(s) garlic powder (i like granulated garlic, it pours better); 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper (or to taste); - additional salt and pepper to season the hash brown layers

178 Pinches 1 Photo

Marcia McCance

Stone Mountain, GA

Updated on Nov 12, 2014

I have not made this but wanted to remember it for Christmas!! I got it from: http://www.browneyedbaker.com/slow-cooker-sausage-hash-brown-cheddar-breakfast-casserole/ Looks and sounds delicious to me!!

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Photo from: http://www.browneyedbaker.com/slow-cooker-sausage-hash-brown-cheddar-breakfast-casserole/

prep time

cook time

method Slow Cooker Crock Pot

yield 3 to 6

Ingredients

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

How To Make slowcooker sausage, hash brown & cheddar breakfast

Step 1

Grease the insert of a 6-quart slow cooker with butter.

Step 2

Layer ⅓ of the hash browns on the bottom, then season with salt and pepper.
Step 3

Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese.
Step 4

Repeat the layers two more times, ending with the cheese.
Step 5

In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
Step 6

Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
Step 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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