Crockpot sausage, egg, and hashbrown casserole


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.4
  • Total Fat: 7.1 g
  • Cholesterol: 9.7 mg
  • Sodium: 695.5 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Crockpot sausage, egg, and hashbrown casserole calories by ingredient



Number of Servings: 10

Ingredients

    *Ore Ida Pepper Onion Hashbrowns, 6 serving (remove)
    *Jimmy Dean Turkey Sausage Crumbles (2/3 cup), 5 serving (remove)
    HyVee Mozarella Cheese (Low moisture, part skim), 1.5 cup (remove)
    Egg substitute, liquid (Egg Beaters), 3 cup (remove)
    silk extra light vanilla soy milk - 1 cup, 1 cup (remove)
    Dill weed, dried, 1 tbsp (remove)
    Salt, 1 tsp (remove)
    Pepper, black, 1 tbsp (remove)

Directions

Spray the inside of the crockpot with non-stick cooking spray. Layer one third of the hashbrowns, sprinkle one third of the sausage crumbles , and a half cup of the shredded mozarella cheese on top - repeat this twice. In a separate bowl mix the eggs, milk, dill, salt and pepper. Pour over the top. Cook for 6-8 hours on low in the crockpot. Makes 10-1 cup servings.

Serving Size: 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user FLABBYTAMNOMORE.

Member Ratings For This Recipe


  •  no profile photo

    Good
    This was good, but a little bland. If I make it again, I would add some spice to the sausage, and you a cheddar or other more flavorful cheese. Easy to put together, and made a great breakfast for dinner! - 7/14/12