Crockpot Breakfast Casserole (Overnight Option!)

• servings: 10 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

30 oz bag of frozen hash browns

1 lb ground breakfast sausage, cooked (turkey or regular)

6 slices bacon, regular or turkey (cooked and crumbled)

2 cups of shredded sharp cheddar cheese

12 large eggs

¾ cup milk of choice

Green onions for topping

½ teaspoon of salt or more to taste

½ teaspoon of black pepper or more to taste

Directions

Spray a 6-quart slow cooker with nonstick cooking spray.

Arrange half of the frozen hash browns in the bottom of the slow cooker. Top with half of the cooked breakfast sausage and half of the shredded cheddar cheese. Repeat the layers with the remaining hash browns, breakfast sausage, and cheddar cheese.

In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Slowly pour the egg mixture evenly over the casserole.

Cover and cook on HIGH for 3–4 hours or LOW for about 6 hours, or until the eggs are fully set in the center.

Scoop into bowls and top with sliced green onions before serving.

Nutrition

• Calories: 425 kcal
• Total Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Cholesterol: 288 mg
• Sodium: 739 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 25 g