Crockpot Overnight Breakfast Casserole
Try this Crockpot Overnight Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- 1 onion, diced
- 12 eggs
- 1 red pepper diced
- 1 green pepper diced
- 1 lb bacon cooked and chopped
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb ground sausage (i used italian sausage) browned and drained
- 1/8 easpoon sugar
- Carbohydrate 11.9176028133971 g
- Cholesterol 52.3533333420855 mg
- Fat 15.3151543772738 g
- Fiber 0.583744784573714 g
- Protein 18.4209213574119 g
- Saturated Fat 9.65949104308588 g
- Serving Size 1 1 -12 (389g)
- Sodium 490.567791744125 mg
- Sugar 11.3338580288234 g
- Trans Fat 0.855419375144292 g
- Calories 258 calories
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.Layer half the hash browns in the bottom of the slow cooker.Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.Whisk together eggs, milk, salt, pepper, and sugar.Pour egg mixture over hash brown and cheese layers.Cook on low for 8 hours on low or 4 hours on high.
