Sunday, December 28, 2014

Sausage, Hash Brown and Cheddar Breakfast Casserole

I liked this, and I don't like eggs, and so did my mother.  Ray didn't really care of it, I think it was too plain and I used just plain sausage, not breakfast sausage and I think maple/breakfast sausage would have helped Ray (although since I hate that type of sausage, I wouldn't' have liked it).

Sausage, Hash Brown and Cheddar Breakfast Casserole
Modified from Brown Eyed Baker

32 oz frozen shredded hash browns
16 oz breakfast sausage, cooked and crumbled
1 small onion, diced (they used green onions, I used regular)
12 oz cheddar cheese, shredded
12 eggs
1/4 cup milk
1/4 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Additional salt and pepper
 
Grease the inside of a 6 quart slow cooker.  Layer 1/3 of hash browns on bottom, then season with salt and pepper.  Top with 1/3 of cooked sausage, and then 1/3 of each of onions and cheese. Repeat two more times, ending with cheese.  (I read this wrong on the recipe and did 1/2 and it was fine.)
In a large bowl, whisk eggs, milk, garlic powder, salt and pepper.  Pour egg mixture over the top of the layered casserole.  Cook on low for 6-8 hours (edges will brown). Store leftovers in fridge. 
Makes 12 servings (this makes a LOT).

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