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chef
Breakfast and Brunch

Slow-Cooker Breakfast Casserole

Ingredients


  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 pound bulk pork sausage, cooked and drained
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1-1/2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Description

In a greased 5- or 6-qt. slow cooker, layer half the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.