Slow-Cooked Breakfast Casserole

By dawn716

Ingredients

• 1 package (20 oz.) refrigerated or frozen hash brown potatoes
• 1 package (12 oz.) frozen breakfast sausage, thawed and sliced
• 1 bag (12 oz.) frozen chopped bell peppers
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup fresh or frozen chopped onion
• 1 cup milk
• 2 Tbsp. Country Crock® Calcium plus Vitamin D
• 1 Knorr® Chicken flavored Bouillon Cube, crumbled
• 12 eggs, slightly beaten

Details

Servings 1
Adapted from countrycrock.com

Preparation

Step 1

Spray 4-quart slow cooker with nonstick cooking spray.

Layer in slow cooker 1/2 of the potatoes, 1/2 of the sausage, 1/2 of the peppers, 1/2 cup cheese and 1/2 of the onion. Repeat layers; set aside.

Microwave milk, Country Crock® Calcium plus Vitamin D in microwave-safe bowl at HIGH 1 minute or until milk is hot. Stir milk mixture into eggs; pour into slow cooker.

Cook covered on HIGH 3 to 4 hours. Turn off heat and sprinkle in remaining 1/2 cup cheese and let stand covered 10 minutes or until cheese is melted. Serve, if desired, with hot pepper sauce.