The best thing about this omelet casserole- it’s easy and convenient to make. Well, it’s cooked in a slow cooker and we all know how convenient slow cookers are. This is one of the recipes that you will fall in love with once you tried it. You can eat this omelet casserole for brunch, lunch, or even dinner. I think it’s a pretty versatile recipe that can be enjoyed any time of the day; and by anyone who just wants a taste of a really good casserole dish. So if I were you, grab that copy now and make this for your family or your friends.
Check out what our friends from Food have to say about this recipe:
“The crock pot was completely full. It feeds a lot. This is a basic recipe that you can add anything that you like! I added jalapeno cheese, along with mozzarella.”
That’s another advantage to making this crockpot recipe. Since it’s pretty basic, you can add anything you want on it. You can personalize it based on what your family likes.
Ingredients
26 ounces Great Value frozen hash brown potatoes
1 lb Johnsonville sausage, cooked and crumbled
2 cups Sargento mozzarella cheese, shredded
1⁄2 cup Sargento parmesan cheese, shredded
1⁄2 cup California sun-dried tomato, julienne cut
6 green onions, sliced
12 Eggland’s eggs
1⁄2 cup Borden milk (or half and half)
salt and pepper, to taste
1 pinch McCormick cayenne pepper
Instructions
Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
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Quick Tip: Serve this with crusty bread and a plate of salad.
Thanks again to Food.com for this amazing recipe.
