Description
Slow cooker egg casserole.
Ingredients
- cooking spray
- 2 (16 ounce) packages breakfast pork sausage
- 16 eggs
- 1 ¼ cups milk
- 1 tablespoon dry mustard
- ¾ tablespoon garlic powder
- ¾ tablespoon onion powder
- 1 pinch salt and ground black pepper to taste
- 1 (24 ounce) package frozen hash brown potatoes, thawed
- 24 ounces shredded Cheddar cheese
Instructions
- Line a slow cooker with a slow cooker liner and spray with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly
- 5 to 7 minutes. Drain and discard grease.
- Whisk together eggs
- milk
- dry mustard
- garlic powder
- onion powder
- salt
- and pepper in a bowl.
- Spread 1/3 hash browns
- 1/3 cooked sausage
- and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns
- sausage
- and Cheddar cheese. Pour egg mixture on top.
- Cook on Low until eggs are set
- 6 to 8 hours.
Prep Time: 10 mins
Cook Time: 6 hrs 5 mins
Total Time: 6 hrs 15 mins
Servings: 12