Spicy Crock Pot Brunch Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 teaspoon salt
- salt and pepper
- 1 large onion chopped
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic salt
- 12 large eggs
- 4 green onions sliced
- 2 cups shredded pepper jack cheese
- 3/4 cup half-and-half
- 1 pound hot ground sausage
- 1 red bell pepper stemmed, seeded, and chopped
- 1 (26-32-ounce) frozen hash browns
- 3 to 4 shakes hot sauce (i like tabasco sauce)
- Carbohydrate 88.6284133795161 g
- Cholesterol 6246.23150679739 mg
- Fat 509.920902551179 g
- Fiber 5.08433329137166 g
- Protein 357.351788664791 g
- Saturated Fat 246.300491608745 g
- Serving Size 1 1 recipe (3591g)
- Sodium 7986.38171322368 mg
- Sugar 83.5440800881444 g
- Trans Fat 44.9375684524463 g
- Calories 6360 calories
In a large nonstick pan, cook sausage onion, and red pepper until sausage is no longer pink, breaking it apart with a wooden spoon as it cooks. Drain fat.Spray a slow cooker with cooking spray or use a crock pot liner. Layer half the hash browns in the bottom of the slow cooker. Season with salt and pepper. Top with half the sausage mixture.Sprinkle half the cheese and half the green onions on top of the sausage.Spread remaining hash browns on top of cheese and season with salt and pepper. Spread the the remaining sausage mixture on top of hash browns.In a medium bowl, whisk together eggs, half-and-half, garlic salt, salt, and pepper.Pour over casserole. Place lid on slow cooker and cook on LOW for 6½ to 8 hours or until eggs are set. You can also cook on HIGH for 2½ hours.Top with remaining cheese and green onion. Let sit until cheese melts.
