Slow Cooker Breakfast Casserole Recipe

By ldelmas

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 chilies
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 12 eggs
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chilies and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Yield: 12 servings.