Check out what my friends at Spicy Southern Kitchen had to say about this casserole that works perfectly to enjoy your lazy weekend mornings:
“This brunch casserole looks incredible! All those eggy, cheesy parts of brunch combined into one yummy dish ?”
“I love that this casserole was made in a crock pot, and my family would love this sausage, hash brown, and cheesy goodness!”
“This definitely looks like the perfect dish to feed a crowd! I love that you made this in the crock pot. Sounds so good and I bet your house smelled amazing when this was cooking!”
Ingredients:
1 pound Jimmy Dean hot ground sausage
1 large onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
1 (26-32-ounce) Ore Ida frozen hash browns
12 large Eggland Best eggs
¾ cup Borden half-and-half
1 teaspoon McCormick garlic salt
½ teaspoon Morton salt
¼ teaspoon McCormick black pepper
3 to 4 shakes Louisiana hot sauce
2 cups shredded Kraft Pepper Jack cheese
1 cup shredded Kraft Cheddar cheese
4 green onions, sliced
Instructions:
Cook sausage onion, and red pepper in a nonstick pan until sausage is no longer pink, breaking it apart with a wooden spoon as it cooks. Drain fat.
Spray a slow cooker with cooking spray. Layer half the hash browns in the bottom of the slow cooker. Season to taste with salt and pepper. Top with half the sausage mixture.
Sprinkle half the cheese and half the green onions on top of the sausage.
Spread remaining hash browns on top of cheese, season with salt and pepper. Spread the the remaining sausage mixture on top of hash browns.
Whisk together eggs, half-and-half, garlic salt, salt, and pepper.
Pour over casserole. Place lid on slow cooker and cook on LOW for 6½ to 8 hours or until eggs are set. You can also cook on HIGH for 2½ hours.
Top with remaining cheese and green onion.
Quick Tip: You can use bacon, sausage, or ham for this breakfast, whichever you prefer!
Thanks goes to Spicy Southern Kitchen for this lovely recipe!
