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Crockpot Breakfast Casserole

by on June 7, 2013 in Breakfast, Eggs June 7, 2013 BreakfastEggs
See post on Deborah Vogts’s site!
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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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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