Breakfast Casserole in the crock pot by Jeanie Hesse - Musely
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Breakfast Casserole in the crock pot

posted in Food & Drink > Recipes
12/01/2014
  • 1 bag (32 oz) frozen shredded hashbrowns

    1 lb hot sausage, cooked and crumbled
    2 cups shredded cheddar cheese
    1/4 cup grated parmesan cheese

    12 eggs
    1/2 cup milk
    1 tsp garlic powder
    1/2 tsp onion powder
    salt
    pepper

  • In a 6-quart slow cooker, spread half of the frozen hashbrowns in the bottom. Top with half the sausage and half the cheese. Repeat layers. Whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour over hashbrown mixture.

    Cook on low for 8 hours.

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