A yummy breakfast casserole to make when you have company or if you’re hosting a brunch!
Makes 4-6 servings
Ideal slow cooker size: 3 quart (if you use a bigger size, it will take less time to cook)
1/2 lb ground sausage, browned and drained
6 eggs
1/2 cup milk
Salt and pepper
1 lb frozen hashbrowns
1/2 cup picante sauce or salsa
1 cup shredded sharp cheddar cheese
1. Spray your slow cooker with non-stick cooking spray.
2. In a bowl, beat the eggs. Add in the milk and salt and pepper. Pour into a slow cooker.
4. Add in the sausage, hashbrowns, salsa and cheese. Stir a bit.
5. Cover and cook on LOW for about 4-6 hours, or until potatoes are cooked through and the eggs are set.
Review:
This is a great recipe for a brunch or even breakfast for dinner night. My family enjoyed it. The kids ate it with ketchup and I ate mine with additional salsa.
How would u cook this in a pressure cooker??
Thanks
this recipe is terrible. it just comes out as a big mush of hash browns. waste of time and good money
this recipe is terrible. it just comes out as a big mush of hash browns. waste of time and food.
good idea! I will try that next time 🙂
To make it more photographable, sprinkle some of the cheese after pouring the egg. 🙂
I've been collecting slow cooker breakfast recipes. This one looks good. I understand your lack of photo dilemma! Some foods just don't look appetizing!
This looks very interesting… I actually figured correctly why no picture… 😉 … sounds yummy and will try in the next few weeks when home from vacation…
This is a must try for me it sounds amazing.
Thank you!