Crock Pot Breakfast Casserole

This perfect breakfast casserole recipe reminds you that the day is worth living. Serve hot with a glass of orange juice and a side of toast.

Photo by Larry T.

PREP TIME

15

minutes

TOTAL TIME

375

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

375

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (26-ounce) bag frozen hash browns

  • 12

    eggs

  • 1

    cup milk

  • 1

    tablespoon ground mustard

  • 1

    (16-ounce) roll sausage

  • Salt and pepper

  • 1

    (16-ounce) bag shredded cheddar cheese

Directions

Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk. Add the milk. Sprinkle in the ground mustard. Add plenty of salt and lots of fresh-cracked pepper. Mix well and set aside. Cook the sausage on high heat, drain and then add on top of hash browns. Top with cheese Mix it up well. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly. Turn the crock pot on low for 6 to 8 hours. Cook's Notes: To vary this recipe, you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions

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