Crock Pot Sausage, Egg & Cheese Casserole 1 (26 ounces) bag thawed hash browns with most of the liquid squeezed out 12 eggs 1 cup milk 16 ounces breakfast sausage 8 ounces of bacon diced 1 teaspoon salt 16 ounces of pepper jack cheese 3 garlic cloves (minced) 1 medium onion diced 1 bell pepper diced 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1/4 teaspoon cayenne pepper 1. Spray the inside of crock pot with non-stick spray 2. Crack 12 eggs in a large bowl and whisk 3. Add milk into eggs and combine till smooth 4. Add pepper, salt, nutmeg, and cayenne to egg mixture 5. Cook sausage and bacon in pan, drain, and set aside 6. Use some of reserved sausage/bacon oil to cook bell peppers, onions, and garlic till the onions are slightly soft 7. Add meat back to the onion mixture 8. Add hash browns and cheese to meat mixture and mix well 9. Pour meat, cheese, and hash brown mixture into crock pot 10. Pour egg mixture on top and make sure it spreads evenly 11. Turn the crock pot on low to cook. About 6 hours for a large crock pot and 8 hours for a small crock pot.
Posted on: Wed, 20 Aug 2014 13:15:42 +0000
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