Sunday, February 5, 2012

Slow Cooker Breakfast Casserole

Yum. Easy. Quick. What else do you need to know?!

  • 1 pkg (26 ounces) frozen shredded hash browns
  • 1pkg sausage crumbles (I used Jimmy Dean)
  • 1pkg of diced ham
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 12 eggs
  • 1/2 cup milk
  • 1/4 ground black pepper
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the hash browns on the bottom of the slow cooker. 

2. Top with half of the sausage, ham, mozzarella, and Parmesan cheese. Repeat Layering. 

3. Beat eggs, milk, and pepper in large bowl until well blended. 

4. Pour evenly in slow cooker. 

5. Cook on low for 6-8 hours or high for 3-4 hours or until eggs are set. 

I have a feeling this might become a Sunday morning tradition in our house! Next time I'm going to add some green pepper and mushrooms. YUM!!!
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I got the idea for this recipe from Jimmy Dean

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