Slow Cooker Breakfast Casserole

Name: Slow Cooker Breakfast Casserole Recipe
Yield: 16
Ingredients: 32 oz Kroger Hash Browns Shredded Potatoes (by THATONEJEN); 12 large Egg fresh whole raw; 8 oz Cheddar Cheese; 16 serving Half and Half Cream Low Fat Land O Lakes 2 TBS; 1 tbsp Butter salted; 1 cup chopped Onions raw; 1 cup chopped Green Peppers (bell peppers); 16 oz Heritage Farm Mild Country Sausage (by BELLASELIZ)

Number of Servings: 16

Ingredients

32 oz Kroger Hash Browns Shredded Potatoes (by THATONEJEN) 12 large Egg, fresh, whole, raw 8 oz Cheddar Cheese 16 serving Half and Half Cream, Low Fat, Land O Lakes, 2 TBS 1 tbsp Butter, salted 1 cup, chopped Onions, raw 1 cup, chopped Green Peppers (bell peppers) 16 oz Heritage Farm Mild Country Sausage (by BELLASELIZ)

Directions

Sautee onions and bell pepper, cook sausage with onions and bell pepper. Season with pepper and garlic to taste. Whisk together eggs and half-and-half. Pour hashbrowns into slow cooker toss with sausage, onions, and bell pepper. Stir in cheese. Pour egg mixture over. Cook on slow for 8-9 hours

Serving Size: Make 16 5.5 oz servings

Number of Servings: 16

Recipe submitted by SparkPeople user WILLCLEE.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 290.2
Total Fat: 18.6 g
Cholesterol: 183.9 mg
Sodium: 411.8 mg
Total Carbs: 11.9 g
Dietary Fiber: 0.9 g
Protein: 16.3 g

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