Crockpot Breakfast Casserole Recipe
Try this Crockpot Breakfast Casserole Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups sharp cheddar cheese
- 1 package of shredded hashbrowns (about 32 ounces)
- 1 lb sausage (i used chorizo but i think the next time i'll use sausage.)
- 6 green onions diced
- 12 eggs (or 11 because that's what i had. ooops!)
- + tortillas
- Carbohydrate 0.740801111493209 g
- Cholesterol 24.1000000008453 mg
- Fat 7.61616222249696 g
- Fiber 0.00294444444444444 g
- Protein 5.80121666693887 g
- Saturated Fat 4.82684888904655 g
- Serving Size 1 1 Serving (70g)
- Sodium 140.62488889227 mg
- Sugar 0.737856667048765 g
- Trans Fat 0.415115555587511 g
- Calories 95 calories
Cook the sausage.Spray the crockpot with cooking spray. Layer half of the hashbrowns on the bottom.Top with half the sausage, cheese and onions.Repeat layer.Mix the eggs, milk, salt and pepper. Pour over entire sausage mixture.Cook on low for 8 hours or until the eggs are fully set.(Optional) Use the leftovers for breakfast burritos.
