Slow Cooker Breakfast Casserole recipe

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Ingredients

cooking spray
1 pound bulk Italian sausage
1 (26 ounce) package frozen hash-brown potatoes
1 (16 ounce) package shredded mozzarella cheese
12 eggs
1 cup milk
1 tablespoon ground mustard
1 teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

385.5 calories
carbohydrate: 17.5 g
cholesterol: 272 mg
fat: 27.1 g
fiber: 1.2 g
protein: 27.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1008.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.

  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  3. Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.

  4. Beat eggs in a large bowl until smooth, add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture, stream over the potato mixture.

  5. Cook on Low for 6 to 8 hours.

Recipe Yield

10 servings

Recipe Note

A yummy breakfast casserole that cooks while you sleep!

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