7 January, 2016
Sausage Breakfast Casserole
30 ounces frozen hash brown potatoes
1 pound sausage (ground, browned and drained)
2 cups cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 onion (diced)
1 red peppers (diced)
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again. Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set. Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!