As I have mentioned before, one of our favorite meals is to have breakfast for dinner (a.k.a. "brinner"). I prepped this recipe one morning and the kids absolutely devoured for dinner. However, you could easily make this the night before, put it in your slow cooker and let it cook for 8 hours during the night, and wake up to an amazing breakfast! Have you ever cooked anything all night long? The hardest part is when you wake up in the night to the most amazing smell . . . you might not be able to wait until morning to enjoy it!
Slow Cooker Sausage Breakfast Casserole
Ingredients:
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!
Recipe slightly adapted from Jimmy Dean
Need some more breakfast ideas?
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This looks so awesome! I've always wanted to try a breakfast casserole but I'm always afraid my slow cooker will overcook it before I wake up, I should probably just make this and see!
ReplyDeletePaige
http://thehappyflammily.blogspot.com
I've always wanted to try to cook something overnight in the crockpot for breakfast especially for Sunday morning before church. Can't wait to try it!! Thanks for the yummy recipe!!!
ReplyDeleteWe always call in dinfast. I like this recipe. When the kids and their families come to visit, it is on my go-to list.
ReplyDeleteI would like to try this also, but can you use fresh hashbrowns instead of frozen?
ReplyDeleteFreshly shredded hashbrowns have a lot of moisture and it could turn a little mushier. Frozen hashbrowns have a lot of the moisture removed from them. I would suggest squeezing out as much of the moisture as possible after shredding them and before putting them in the slow cooker. We would love to hear how they turn out, I'm sure others are curious about freshly shredded hashbrowns too. -The Six Sisters
DeleteThank you! I will be trying this for Easter Potluck tomorrow morning :)
ReplyDeleteDoes the sausage need to be cooked first?
ReplyDeleteThank you,
Dan
Yes, cook the sausage first.
Delete