Easy Overnight Crock Pot Breakfast Casserole Food

EASY OVERNIGHT CROCK POT BREAKFAST CASSEROLE

Steps:

• Crack eggs and then whisk together the first five ingredients in a medium bowl. Set aside.
• Grease or spray the crock insert with a non-stick spray and place a third of your frozen shredded potatoes in the bottom of a 5-6 quart slow cooker. Next, layer with a third of each of the following ingredients: ham, onions, and cheese. Repeat the layers twice more.
• Pour your egg mixture over the top of your layers.
• Cook covered on low heat until eggs are set and the edges begin to brown, about 5-6 hours. Let stand about 30 minutes before serving. Top with your favorite toppings and enjoy.

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
• Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
• Sprinkle casserole with remaining cheese, serve and enjoy!

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
• In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
• Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
• Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
• Repeat layers twice.
• In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
• Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
• Serve.