Slow Cooker Breakfast Casserole
Try this Slow Cooker Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon pepper
- 8 large eggs
- 16 ounces frozen hash brown potatoes (i used o'brien style)
- 1/2 pound cooked turkey breakfast sausage
- 3/4 cup shredded reduced fat cheddar cheese
- Carbohydrate 2.44079486759929 g
- Cholesterol 567.000000002536 mg
- Fat 14.2312572337302 g
- Fiber 0.0237678952991453 g
- Protein 17.7491544078679 g
- Saturated Fat 4.69237896414819 g
- Serving Size 1 1 Serving (277g)
- Sodium 198.706130352025 mg
- Sugar 2.41702697230014 g
- Trans Fat 2.33619223300185 g
- Calories 209 calories
Ideal Slow Cooker Size: 2 to 3-QuartIf it isn't already cooked, brown the sausage in a skillet.Drain and set it aside.Grease your slow cooker.Place one third of the frozen potatoes in the bottom of the slow cooker. Top with one third of the cooked sausage and one third of the cheese.Repeat the layers two more times.In a large bowl, beat together the eggs, milk, salt and pepper.Pour the egg mixture over the potatoes, sausage and cheese in the slow cooker.Cover and cook on LOW for 4 or 5 hours or until the casserole is set in the middle and lightly brown around the edges.Cut into 6 wedges to serve.
