Overnight Breakfast Casserole (Print Version)
# Ingredients:
01 -
A dozen large eggs.
02 -
1 cup of milk or light cream.
03 -
2 pounds of hash brown potatoes from the freezer.
04 -
1 pound cooked breakfast sausage, crumbled.
05 -
Half a cup of diced onion.
06 -
Half a cup of chopped green and red bell peppers.
07 -
1½ cups sharp cheddar cheese, grated fresh.
08 -
1½ cups spicy pepper jack cheese, grated fresh.
09 -
1 teaspoon salt, kosher-style.
10 -
½ teaspoon ground black pepper.
# Instructions:
01 -
Lightly coat the inside of the slow cooker with non-stick spray.
02 -
Stir together the cheddar and pepper jack cheeses in a small bowl.
03 -
Toss the cooked sausage with the onions and peppers in a bowl.
04 -
In a big bowl, whisk the eggs well. Stir in the milk, pepper, and salt.
05 -
Start layering inside the slow cooker: ⅓ hash browns, ⅓ sausage mix, topped with 1 cup of cheese blend. Repeat twice more, finishing with cheese on the top.
06 -
Pour the egg mixture evenly over all the layers.
07 -
Pop the lid on and let it cook on low heat for about 8 hours.
# Notes:
01 -
Shred cheese yourself for better melting during cooking.
02 -
Resist the urge to open the lid while it's cooking.
03 -
Prepare the layers the evening prior, then pour in eggs right before cooking.
04 -
Fantastic for special mornings or holidays.