New Menu Breakfast Casserole in a Slow Cooker

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Breakfast Casserole in a Slow Cooker

"Cooks whilst you sleep! Some a laugh variations of this recipe: before cooking (at some point of prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced inexperienced onions. You can use sage or normal sausage in area of the maple sausage, if favored."

Ingredients :

cooking spray
1 (26 ounce) package deal frozen hash brown potatoes, thawed
12 eggs, crushed
1 cup milk
1 tablespoon ground mustard
salt and ground black pepper to taste
1 (sixteen ounce) package deal maple-flavored sausage
1 (sixteen ounce) package shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 6H20M

Spray the crock of a gradual cooker with cooking spray. Spread hash browns to cover the bottom of the gradual cooker crock.
Whisk eggs, milk, mustard, salt, and black pepper collectively in a bowl.
Heat a big skillet over medium-excessive warmness. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 mins; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg aggregate over cheese.
Cook on Low for six to 8 hours.

Notes :

Try the use of a Reynolds® sluggish cooker liner to your slow cooker for less difficult cleanup.

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