The Humpherys Family

Slow Cooker Breakfast Casserole

Recipe Added:  8/27/2012
32-oz. pkg frozen shredded hash browns
1 lb ground sausage, browned
1 onion or 6 green, finely diced
1 green (or red) pepper, diced
1 1/2 cup shredded Cheddar cheese
12 eggs, beaten
3/4 cup milk
1 tsp salt
1 tsp pepper
¼ tsp garlic powder
Place 1/3 each of hash browns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt, pepper, garlic powder in a large bowl; pour over top. Cover and cook on low 6-8 hours. Store leftovers in the refrigerator for up to 4 days.
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