Bacon and Sausage Breakfast Casserole - Crockpot
Bacon and Sausage Breakfast Casserole - CrockPot
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Perfect for that Sunday morning !
Ingredients
- 32 ounces frozen cubed (or shredded) hash browns
- 1 pound breakfast sausage, cooked and crumbled
- 1 1/2 cups bacon bits, or 1 pound fried chopped bacon
- 6 green onions, finely chopped
- 12 ounces sharp cheddar cheese, shredded
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 tsp dried mustard
- 2 teaspoon salt
- 1 teaspoon pepper
- Additional salt and pepper on hashbrown layers
Directions
Lightly grease the insert of slow cooker with nonstick spray, or use a slow cooker liner.Layer 1/3 of the hashbrowns on the bottom, sprinkling with salt and pepper.Top with 1/3 of the cooked sausage and bacon, then 1/3 of the onions and 1/3 of the cheese. Repeat layers two more times, ending with the cheese.In a bowl, whisk together the eggs, milk, garlic powder, dried mustard, salt, and pepper.Pour egg mixture over the layers in the slow cooker.Cook on low for 6 to 8 hours or high for 3-4 hours.