Crockpot Breakfast Casserole
Crockpot Breakfast Casserole
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| Crockpot Breakfast Casserole |
This crockpot breakfast casserole recipe is perfect for holidays or when you have guests or just to make a Sunday morning easier.
INGREDIENTS
- 1 bag 26 oz. frozen hash browns
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 1 16 oz. roll sausage (maple, sage or regular sausage)
- Salt and pepper
- 16 oz. bag shredded cheddar cheese
INSTRUCTIONS
- Spray crockpot and evenly spread hash browns at the bottom.
- Crack 12 eggs in a large bowl.
- Mix well (and slowly) using a whisk.
- Add the milk.
- Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
- Add plenty of salt pepper. Mix well and set aside.
- Cook the sausage on high heat, drain and set aside.
- Add sausage on top of hash browns.
- Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
- Mix it up well. Or good, depending on where you're from.
- Pour the egg mixture over everything in the crockpot. Using a wood spoon, even everything out so it's spread evenly.
- Turn the crockpot on low for 6-8 hours.
Prep Time: 20 minutes - Cook Time: 8 hours Yield:12 servings
Calories per serving:344 cal Fat per serving:27g Saturated fat per serving:12g Carbs per serving:3g Protein per serving:21g Sugar per serving:2g Sodium per serving:621mg Trans fat per serving:1g Cholesterol per serving:227mg
