Slow Cooker Breakfast Casserole
Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning! Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.
Servings: 10
Calories: 385kcal
Ingredients
- 1 pkg frozen shredded hash browns (26-32 oz)
- 1 lb pork sausage browned and crumbled
- 2 cups shredded mozzarella
- 1/2 cup shredded Parmesan
- 1/2 cup sun dried tomatoes drained and diced (from jar, packed in oil)
- 6 green onions finely chopped
- 12 eggs
- 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.
- Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.
- Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
- Pour evenly over potato-sausage mixture.
- Cook on low for 8 hours and on high for 4 hours (or until eggs are set).
Nutrition
Calories: 385kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 251mg | Sodium: 736mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 10mg | Calcium: 238mg | Iron: 3mg