The Pioneer Woman Tasty Kitchen
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Crockpot Breakfast Casserole

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Here’s a recipe I experimented with until I got it just right. It’s so nice to prepare the ingredients the night before, set it to cook, and wake to a warm breakfast. Enjoy!

Ingredients

  • 2 cups Frozen Hash Browns
  • 1 pound Ground Sausage, Browned And Drained
  • 8 ounces, weight Cheddar Cheese, Shredded
  • 10 whole Eggs
  • ½ cups Milk
  • 2 ounces, weight Green Chilies, Chopped
  • 2 Tablespoons Minced Onion
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • Salsa, To Serve

Preparation

Spray a large crockpot with nonstick cooking spray. Place hash browns onto the bottom. Layer on top half of the cooked sausage and half of the cheese. Repeat.

In a large bowl, whisk together eggs, milk, green chilies, onion, salt, and pepper. Drizzle over top of sausage and cheese layers.

Cook on low for 6-7 hours or until eggs are set. Serve with salsa.

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2 Reviews

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good4u on 10.2.2014

A yummy combination of flavors. Although I started the crockpot when we went to bed and then served it at 6:00 am and some of the edges were very dark. Possibly my crockpot runs hotter than some on low?!?

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Cindy Rucker on 6.23.2013

Both the original and modified version of this easy recipe are very good. In the modified version I substituted Egg Beaters and Morningstar Veggie Sausage Patties and omitted the salt. I also used roasted chiles that I prepared here at home and 1/2 tsp of Penzey’s Chili 9000 (you could use any tasty chile blend). I turned the crockpot on about 11p and the casserole was perfectly cooked at 7a. This dish is quick to prepare and perfect to serve house guests.

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