Slow Cooker Breakfast Casserole
I make this for an evening meal most of the time. I cook my sausage on Sunday and when cooled put it in the fridge. That way I can get up on a weekday layer everything and have supper ready before I leave the house.
- Preparing Time: 20 minutes
- Total Time: 8 hours and 20 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 cup milk
- pepper
- 1 tsp garlic powder
- 2 cups shredded cheddar cheese
- salt
- 1/4 cup grated parmesan cheese
- 1/2 tsp onion powder
- 12 eggs
- 1 bag (32 oz) frozen shredded hashbrowns
- 1 lb hot sausage cooked and crumbled
- Carbohydrate 1.94714734440398 g
- Cholesterol 357.52831330302 mg
- Fat 33.4770151742317 g
- Fiber 0.0424437486603856 g
- Protein 26.221826002174 g
- Saturated Fat 14.5437863040434 g
- Serving Size 1 1 Serving (173g)
- Sodium 687.931543560513 mg
- Sugar 1.90470359574359 g
- Trans Fat 3.09046889438299 g
- Calories 417 calories
In a 6-quart slow cooker, spread half of the frozen hashbrowns in the bottom. Top with half the sausage and half the cheese. Repeat layers. Whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour over hashbrown mixture. Cook on low for 8 hours.
