Slow Cooker Egg Casserole

Slow Cooker Egg Casserole

by Harry Fernandez 1 year ago
4 (1)
6 hours
571.3 kcal
13.7 g carbs
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Description

Slow cooker egg casserole.

Ingredients
  • cooking spray
  • 2 (16 ounce) packages breakfast pork sausage
  • 16 eggs
  • 1 ¼ cups milk
  • 1 tablespoon dry mustard
  • ¾ tablespoon garlic powder
  • ¾ tablespoon onion powder
  • 1 pinch salt and ground black pepper to taste
  • 1 (24 ounce) package frozen hash brown potatoes, thawed
  • 24 ounces shredded Cheddar cheese
Directions
  1. 1. Line a slow cooker with a slow cooker liner and spray with cooking spray.
  2. 2. 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.
  3. 3. Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
  4. 4. 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.
  5. 5. Cook on Low until eggs are set, 6 to 8 hours.
Nutrition Facts
serving: 12 servings
calories: 571.3 kcal
carbohydrates: 13.7 g
protein: 34.1 g
saturated fat: 19.8 g
cholesterol: 323.2 mg
sodium: 1146.4 mg
fiber: 0.9 g
sugar: 2.3 g