Crock Pot Breakfast Casserole
- Number of Servings: 12
Ingredients
3.75 cup Ore-Ida Country Style Shredded Hash Brown Potatoes 16 oz Ground Pork Sausage, Lean cooked, drained 1 cup Cheese - Kraft Shredded Cheddar Cheese 1 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft 6 serving Green Onion (fresh-1 stalk) 12 large Egg, fresh, whole, raw 0.5 cup Milk, nonfat (skim milk) 0.5 tsp Salt 0.25 tsp Pepper, black
1. Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers.
2. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.
Serving Size: serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user KIERLYREESE.
2. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.
Serving Size: serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user KIERLYREESE.
Nutritional Info Amount Per Serving
- Calories: 299.6
- Total Fat: 14.5 g
- Cholesterol: 219.5 mg
- Sodium: 750.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.8 g
- Protein: 18.2 g
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