Crock Pot Egg Casserole Food

SLOW COOKER EGG CASSEROLE

Steps:

• Line a slow cooker with a slow cooker liner and spray with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
• Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
• Cook on Low until eggs are set, 6 to 8 hours.

CROCK POT EGG CASSEROLE

Steps:

• Spray inside of slow cooker with nonstick spray.
• In a small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes.
• Place frozen hash browns in the slow cooker.
• Add ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
• In a large bowl, beat the eggs, milk and seasonings until well mixed.
• Pour over the ingredients in the slow cooker, cover and turn on low.
• Cook for 5-6 hours, until casserole is set and eggs are thoroughly cooked.

CROCK POT SAUSAGE AND EGG CASSEROLE

Steps:

• Grease the sides of the crock with butter.
• If desired, spread mustard on one side of the bread and cut bread into large squares.
• Make layers in the Crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.
• Beat eggs, milk, salt and pepper together.
• Pour over crock pot mixture, cover and turn on low.
• Cook for 8-12 hours.