This has got to be one of my favorite slow cooker recipes ever! It’s not just the fact that it only takes minutes to prepare, or that it makes my life so much easier in the mornings (believe me, my husband is grateful for that!)
The best thing about this is that it’s so versatile! I can easily make it more spicy if I feel like it, use different sausages or add whatever seasonings I enjoy. That’s why I never get tired of this – and it’s a whole new breakfast dish every morning.
Cajun Breakfast Casserole
1 30 oz bag frozen hash brown potatoes, thawed
1 lb andouille sausage, cooked and crumbled
1 green bell pepper, diced
1 red bell pepper, diced
1 medium yellow onion, diced
2 cups shredded cheese, any flavor you prefer
12 eggs
2 tablespoons heavy cream
1 tablespoon hot sauce
salt and pepper to taste
Instructions:
Press half of the hash browns into the slow cooker. Top with half of the sausage, bell peppers, onion, and cheese. Repeat with the remaining potatoes, meat, and veg. Do not add the remaining cheese yet.
Whisk together the eggs, heavy cream, hot sauce, and salt and pepper. Pour the mixture into the slow cooker. Top with the remaining cheese.
Cook on high for 4 hours, medium for 6, or low for 8-9 hours.
Quick Tip: If your slow cooker basin isn’t non stick, you should spray it with non stick spray before adding the ingredients.
Thanks to TipHero for this convenient and delicious breakfast idea!
