Slow Cooker Egg Casserole
Description
Sausage, hash browns, Cheddar cheese, and seasoned scrambled eggs are cooked low and slow in a slow cooker for a breakfast casserole that the whole family with enjoy.
Ingredients
•
cooking spray
•
2 (16 ounce) packages breakfast pork sausage
•
16 eggs
•
1 1/4 cups milk
•
1 tablespoon dry mustard
•
3/4 tablespoon garlic powder
•
3/4 tablespoon onion powder
•
1 pinch salt and ground black pepper to taste
•
1 (24 ounce) package frozen hash brown potatoes, thawed
•
24 ounces shredded Cheddar cheese
Directions
1
Line a slow cooker with a slow cooker liner and spray with cooking spray.
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
Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
4
Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
5
Cook on Low until eggs are set, 6 to 8 hours.