Slow Cooker Breakfast Casserole
I absolutely love this slow cooker breakfast. I have tried the overnight crockpot egg breakfast dishes and they do not work for me because the eggs always burn but what does work for me is to wake up a couple of hours before everyone and prep and set this amazing breakfast thats super easy and super delicious. Its a great hit with overnight guests and so versatile because you can add different veggies and meats. Definitely perfect for potlucks and a favorite for the kids. Easy peasy and delicious.
Ingredients:
30 oz. bag shredded hash browns (thawed)
8 fully cooked Jimmy Dean turkey patties, diced
6 green onions chopped
1 cup shredded monterey-jack cheese
12 eggs
2 cups of milk
1 tsp. cayenne pepper
2 tsp salt
2 tsp pepper
Directions:
Spray 6-7 quart slow cooker with non-stick spray (I use coconut oil).
Layer half of the hash browns in bottom of slow cooker.
Add half of the sausage, green onions, and cheese.
Add the last half of hash browns, sausage, green onions, and cheese.
In a medium size bowl mix eggs, milk, cayenne, salt, and pepper.
Pour over hash brown mixture.
Cover and set on low for 4-5 hours or on high for 2-3 hours or eggs are set.
Enjoy!
- 30 oz. bag shredded hash browns (thawed)
- 8 fully cooked Jimmy Dean turkey patties, diced
- 6 green onions chopped
- 1 cup shredded monterey-jack cheese
- 12 eggs
- 2 cups of milk
- 1 tsp. cayenne pepper
- 2 tsp salt
- 2 tsp pepper
- Spray 6-7 quart slow cooker with non-stick spray (I use coconut oil)
- Layer half of the hash browns in bottom of slow cooker
- Add half of the sausage, green onions, and cheese
- Add the last half of hash browns, sausage, green onions, and cheese
- In a medium size bowl mix eggs, milk, cayenne, salt, and pepper
- Pour over hash brown mixture.
- Cover and set on low for 4-5 hours or on high for 2-3 hours or eggs are set.
- 6-7 quart slow cooker
