Slow Cooker Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag (26 oz) frozen hash browns12 eggs1 cup almond milk1 Tbsp. ground mustard1 16-oz roll ground sausage1 tsp. salt1/2 tsp pepper16 oz bag shredded low-fat cheddar cheese
1. Spray crock pot with cooking spray and evenly spread has browns at the bottom.
2. In large bowl, whisk eggs by hand. Add milk and ground mustard, salt and pepper and whisk to combine. Set aside.
3. Cook the sausage on high heat, drain and add to crock pot on top of hash browns.
4. Add cheese to crock pot and mix well.
5. Pour the egg mixture over everything in crock pot and even out to spread evenly.
6. Set to low heat and cook for 6-8 hours while you sleep. Enjoy in the morning.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CMYANG.
2. In large bowl, whisk eggs by hand. Add milk and ground mustard, salt and pepper and whisk to combine. Set aside.
3. Cook the sausage on high heat, drain and add to crock pot on top of hash browns.
4. Add cheese to crock pot and mix well.
5. Pour the egg mixture over everything in crock pot and even out to spread evenly.
6. Set to low heat and cook for 6-8 hours while you sleep. Enjoy in the morning.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CMYANG.
Nutritional Info Amount Per Serving
- Calories: 300.6
- Total Fat: 20.9 g
- Cholesterol: 216.6 mg
- Sodium: 531.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.0 g
- Protein: 17.0 g
Member Reviews
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WEGENERCS
Took the slow cooker on a camping trip and need a breakfast item that could serve seven healthy appetites. I had to swap a few ingredients such as low fat milk, and added diced onion, fresh mushrooms, and red pepper. Cooked for six hours on low heat. Turned out moist and really yummy. - 5/11/14