Description
A stress-free breakfast casserole made overnight in a slow cooker, perfect for holiday mornings.
Ingredients
- 1 roll breakfast sausage (regular ground)
- 1 (30-ounce) bag frozen shredded potatoes
- 1 (32-ounce) bag shredded Colby Jack cheese (about 8 cups)
- 8-12 large eggs, beaten
- 2-4 cups milk
- 1 tablespoon garlic salt
Instructions
- In a skillet over medium-high heat, brown your breakfast sausage, breaking it into crumbles as it cooks. Drain excess fat and set aside.
- Line your slow cooker with a liner for easy cleanup or spray the insert with butter-flavored cooking spray.
- Spread half of the frozen shredded potatoes evenly across the bottom of your slow cooker.
- Sprinkle a layer of shredded Colby Jack cheese over the potatoes.
- Distribute half of your browned sausage evenly over the cheese layer.
- Repeat the layers with the remaining potatoes, cheese, and sausage.
- Sprinkle garlic salt evenly over the top layer.
- In a large bowl, beat together eggs and milk, then slowly pour the mixture over the layered ingredients.
- Cover and set the slow cooker to low for 8 hours.
- Serve hot when done, with sides as desired.
Notes
Let the casserole sit for 5-10 minutes before serving to allow it to set up slightly.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American