Description
A hearty breakfast casserole made with hashbrowns, sausage, and eggs cooked in a crockpot.
Ingredients
Scale
- 1 lb sausage
- 1 bag (30 oz) frozen hashbrowns
- 12 eggs
- 2 cups shredded cheese
- 1 cup milk
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the sausage in a skillet over medium heat until browned.
- In a large bowl, mix hashbrowns, eggs, cheese, milk, salt, and pepper.
- Add cooked sausage to the mixture and stir well.
- Pour the mixture into the crockpot.
- Cook on low for 6-8 hours or until eggs are set.
Notes
- Feel free to add vegetables like bell peppers or onions.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
Keywords: hashbrown sausage breakfast casserole crockpot