Who else here loves breakfast and brunch foods? (i hope you have got each fingers raised in the air, waving wildly.) regardless of the time of day, I’m always inside the temper for eggs. And potatoes. And cheese. This overnight Crock Pot Breakfast Casserole brings together a number of my favorites and is the appropriate component to make when you’ve were given circle of relatives in town or buddies coming over for brunch. i love that it’s geared up to move and watching for me within the morning. permit’s me consciousness on getting the whole thing else tidied up and geared up to serve.
Ingredients
- 1 lb. frozen bag hash brown potatoes diced or shredded
- 1 cup onion diced small
- 1 1/2 cups bell pepper any color or a mix, diced small
- 1 lb. turkey sausage hot or mild, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 12 large eggs
- 3/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes optional
Topping ideas:
- extra shredded cheese
- diced tomatoes or salsa
- sour cream or Greek yogurt
- diced avocado
- chopped green onions
- chopped fresh cilantro or parsley
- hot sauce
Instructions
- Place the frozen hash brown potatoes in the bottom of your slow cooker. (I don’t use cooking spray but you can if you’re worried yours might stick.)
- Place the chopped onion and peppers on top of the potatoes.
- Next, layer the cooked sausage in the crock pot and top with the shredded cheese.
- In a medium bowl, whisk together the eggs and remaining ingredients (but not the toppings).
- Pour the egg mixture over the other ingredients in the slow cooker.
- Put the lid on and cook for 8-9 hours on low.
- Serve with desired toppings and enjoy!
Based On The Recipe From: https://realhousemoms.com/overnight-crock-pot-breakfast-casserole/
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