Slow Cooker Egg Casserole
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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. Line a slow cooker with a slow cooker liner and spray with cooking spray.
- 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. Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
- 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. 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
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