Tuesday, August 26, 2008

CrockPot Hashbrown Breakfast Casserole

  • 30 oz package of plain frozen hash brown (shredded) potatoes
  • 4 already-been cooked sausage, or leftover diced ham
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups shredded cheese
  • 12 eggs
  • 1 cup skim or fat free milk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  1. I used a 6 quart Smart-Pot for this recipe.
  2. Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
  3. In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Found On: A Year of CrockPotting