Name: Slow Cooker Breakfast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Cooking spray -; Bulk Italian sausage - 1 pound; Frozen hash-brown potatoes - 1 (26 ounce) package; Shredded mozzarella cheese - 1 (16 ounce) package; Eggs - 12; Milk - 1 cup; Ground mustard - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Breakfast Casserole

1. Cooking spray -

2. Bulk Italian sausage - 1 pound

3. Frozen hash-brown potatoes - 1 (26 ounce) package

4. Shredded mozzarella cheese - 1 (16 ounce) package

5. Eggs - 12

6. Milk - 1 cup

7. Ground mustard - 1 tablespoon

8. Salt - 1 teaspoon

9. Ground black pepper - ½ teaspoon

How to cook deliciously - Slow Cooker Breakfast Casserole

1. Stage

Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.

2. Stage

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. Stage

Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.

4. Stage

Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.

5. Stage

Cook on Low for 6 to 8 hours.