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Slow Cooker Breakfast Casserole

This slow cooker breakfast recipe is set up the night before and enjoyed in the morning. First breakfast sausage is cooked and crumbled. Then half a bag of frozen shredded hash browns are placed in a slow cooker. Next half of the sausage is placed on top with 1 cup of shredded cheddar cheese. The layers are repeated. Then in a bowl eggs, milk, dry mustard, garlic powder, onion powder, salt and pepper are whisked together and poured on top. The casserole cooks in the slow cooker for 8 hours.
Course Breakfast
Prep Time 15 minutes
Cook Time 8 hours
Servings 8 people

Ingredients

  • 32 oz bag frozen shredded hash browns
  • 1 lb breakfast sausage cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup milk
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper

Instructions

  1. Cook and crumble sausage in a skillet.
  2. In a 6 quart slow cooker, spread half of the frozen hash browns in the bottom. Top with half of the sausage and half of the cheese. Repeat layers.
  3. Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt and pepper. Pour over the hash brown mixture.
  4. Cover and cook on LOW for 8 hours, or until set.