Crockpot Breakfast Casserole

I feel it is very important for the kids to start their day with a hot breakfast. This Crockpot Breakfast Casserole is perfect for those busy early mornings. I started it before going to bed and simply had to serve it upon waking up. Another benefit was the house smelled yummy 🙂

Ingredients:

  • 30 ounce package of frozen shredded yukon gold hashbrowns
  • 1 pound sausage, browned and drained
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella
  • onion, diced
  • green pepper, diced
  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sugar

Directions:

  1. Use a liner or grease a large crockpot.
  2. Place half the potatoes in the bottom of crockpot.
  3. Top with half the sausage, cheese, onion and green pepper.
  4. Repeat with other half of ingredients.
  5. Whisk together eggs, milk, salt, pepper and sugar.
  6. Pour egg mixture over top.
  7. Cover and cook on low for 8 hours.

IMG_8365

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