Slow-Cooker Breakfast Casserole

For the last few years, I've made these amazing Sticky Buns for Christmas morning breakfast. This year I wanted to try something different. It was a success!! It smelled delicious and was just perfect when we woke up.

If you have a big crock pot (6 quarts or so) you will probably want to follow the original recipe. But the site said you can't make it in a smaller crock pot because it won't fit. I think my crock pot is somewhere around 3-4 quarts, so I just (kind of) halved the recipe. Below I posted how I made the casserole in my crock pot.



20 oz hash browns (I used a bag of the shredded "Simply Potatoes" hash browns, near the eggs - you can also use frozen, shredded or cubed)
12 oz ground sausage, browned (we used the reduced fat kind)
1 c shredded 2% cheddar cheese
1/2 c shredded part-skim mozzarella cheese
1/2 of an onion, diced
1 red pepper, diced
8 eggs
1/4 c skim milk
1 tsp salt/pepper, each
additional seasonings (use whatever you like, I also used some seasoning salt, this stuff called bacon salt, and some parsley)

Spray a slow cooker with non-stick cooking spray. Layer 1/3 of the potatoes on the bottom of slow cooker. 
Top with half everything else: the sausage, cheddar and mozzarella cheese, onions, and red peppers. Repeat the layers again, and then top with the last 1/3 of potatoes.

Beat eggs, milk, and salt, pepper, and other seasonings in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage-veggie mixture.


Cook on low setting for 6-8 hours or on high setting for 4 hours or until eggs are set. Sprinkle a little cheddar over the top, let it melt, and enjoy! 
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Original recipe found here.


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