Crockpot Breakfast Casserole
Ingredients
-
1
tablespoon
avocado or olive oil
-
1
pound
breakfast sausage
-
1
red pepper
seeded and chopped
-
1
medium
onion, diced
-
1
tablespoon
minced garlic
-
16
ounces
frozen hash browns
-
12
large
eggs
-
1
cup
half and half
-
¾
cup
sour cream
-
1
teaspoon
garlic salt
-
½
teaspoon
freshly ground black pepper
-
8
ounces
shredded cheddar cheese, divided
Instructions
- Heat oil in a skillet and cook the sausage for about 5 minutes, breaking it up.
- Add the red pepper and onion, cooking for another 6 to 8 minutes until tender.
- Stir in the minced garlic and cook for an additional minute.
- Spray the slow cooker with oil and add half of the hash browns.
- Layer half of the sausage and vegetable mixture over the hash browns, followed by the remaining hash browns.
- Sprinkle the remaining vegetable mixture on top and add 1 cup of cheese.
- In a separate bowl, beat together the eggs, half and half, sour cream, garlic salt, and pepper.
- Pour the egg mixture over the layers in the slow cooker.
- Cook on low for 8 hours or high for 3 hours.
- In the last 15 minutes of cooking, add the remaining ½ cup of cheese and allow it to melt.
Nutrition Facts (estimated)
Servings
12
Calories
345
Total fat
27g
Total carbohydrates
11g
Total protein
15g
Sodium
592mg
Cholesterol
256mg
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