Slow Cooker Breakfast Casserole Recipe Adapted from Diary of a Stay at Home Mom 1 pkg. frozen shredded hash brown potatoes (26 - 32 oz) 1 pkg. sausage, cooked and crumbled (about a pound) 8 oz. ham, chopped 1 cup (4 oz) shredded colby jack cheese 1/2 cup (2 oz) shredded pepperjack cheese 1/2 cup julienne cut sun dried tomatoes, drained 6 green onion, sliced 12 eggs 1/2 cup milk 1 tsp. salt 1/4 tsp. black pepper Spray crock pot with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker. Top with half the sausage, cheeses, sundried tomatoes and green onion. Repeat layering. Beat eggs, milk an dpepper in a large bowl with a whisk until well blended. Pour over potato mixtures. Cook on low setting for about 6 - 8 hours or 3 - 4 on high or until eggs are set.
Posted on: Mon, 10 Jun 2013 21:54:34 +0000
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