Crockpot Hash brown, Sausage, Egg & Cheese Casserole
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Ingredients
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- 1 26-30 oz. bag of shredded frozen hash browns
- 12 eggs
- 1 pound bulk sausage
- 1 15 oz. can cream of mushroom soup
- 2 bell peppers diced (red, green, yellow or a combination)
- 1 medium onion diced finely
- 2 cloves garlic minced
- 8 oz shredded cheese cheddar, swiss, monterey jack, the choice is yours
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Brown the sausage until cooked through.
- In the sausage drippings, cook the peppers,onion and garlic so they are cooked yet still crisp.
- In a large bowl combine the cream of mushroom soup, salt and pepper with the frozen hash browns. I used shredded hash browns but if you have diced, go ahead and use them. I won't be there looking over your shoulder!
- In a separate bowl, crack and whisk the 12 eggs until blended.
- Time to Assemble!!
- Spray your crockpot with non stick spray for easier clean up. No non stick spray? No worries. You can just spend extra time scrubbing the crockpot.
- Start with the hash brown mixture and spread ⅓ of the mixture on the bottom of the crockpot.
- Next cover with ½ the sausage and veggie mixture and ⅓ of the shredded cheese.
- Add a second layer of the hash brown mixture.
- Add the second half of the sausage and veggie mixture and the second ⅓ of the shredded cheese mixture.
- Add the final layer of the hash brown mixture.
- Pour the dozen eggs over the layers.
- Finish with the last ⅓ of shredded cheese.
- Time to cook!
- Cook on low over night. Do not go over 10 hours or the hash browns begin to lose their integrity. We all want to eat hash browns with integrity.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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