Slow-Cooker Breakfast Casserole

Name: Slow-Cooker Breakfast Casserole
Prep time: 25 min
Cook time: 7 min
Total time: 7 min
Ingredients: 1 package (30 ounces) frozen shredded hash brown potatoes; 1 pound bulk pork sausage, cooked and drained; 1 medium onion, chopped; 1 can (4 ounces) chopped green chiles; 1-1/2 cups shredded cheddar cheese; 12 large eggs; 1 cup 2% milk; 1/2 teaspoon salt; 1/2 teaspoon pepper

3.9

(24)

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Prep Time: 25 minutes

Cook Time: 7 hours

Total: 7 hours, 25 minutes

Servings: 12

Author : Camille Berry

Ingredients

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Instructions

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Step 1

Grease a 5- or 6-quart slow cooker. Layer half the hash browns, sausages, onions, chiles and cheese in the slow cooker. Repeat the layers. In a bowl, whisk the eggs, milk, salt and pepper. Pour the egg mixture over the casserole.

Step 2

Secure the lid, and set the slow cooker to low. Cook for seven to nine hours, or until the eggs set. Editor's Tip: Cooking the eggs on low is the key to evenly cooked, fluffy slow-cooker eggs. When cooked on high, eggs often become rubbery.