Crock Pot Sausage, Egg & Hashbrown Casserole

I’m a big fan of breakfast. I mean, who isn’t?! But sometimes it’s a pain to cook it for a big group of people. By the time you cook up the eggs, and fry the sausage, and serve it out, everyone has already eaten before you get a chance to sit down. So when I was thinking of breakfast recipes that would work well for Christmas morning, I turned to the crockpot. When using a crockpot, everything is done all at once and you can cook it on your own time – you don’t have to worry about racing to the oven in the middle of unwrapping gifts just to check on it.

Additionally, with this slow cooker recipe, the eggs turn out super fluffy and the flavor from the sausage and the onion have time to fully develop. It reheats well too! I made this recipe for myself this week and I took it to work for breakfast. Delcious! Also, I should add that there are only 317 calories per serving! That’s pretty dang good as far as breakfast casseroles go. Enjoy!

Crock Pot Sausage, Egg & Hashbrown Casserole

Servings: 8

Calories per serving: 317
Printable Recipe

Ingredients

·      1/2 pound Italian sausage roll

·      3 bell peppers, chopped

·      1/2 medium white onion, chopped

·      30 ounce bag frozen, shredded hash browns

·      8 ounces shredded, fat-free cheddar cheese

·      6 green onions, sliced thin

·      12 eggs

·      1/2 cup milk

·      1/2 teaspoon salt

·      1/4 teaspoon pepper

·      Non-stick cooking spray

Directions

1.     Cook your sausage in a skillet over medium-high heat until it’s just browned. It’s ok if it’s still a little pink because it will cook in the crock pot.

2.     Remove sausage from skillet and add your chopped bell peppers and onion to the skillet. Sauté for about 3-5 minutes or until they start to get a little tender. And remove from skilled.

3.     Lightly spray your crock pot with non-stick cooking spray.

4.     Layer half of bag of the hash browns into the bottom of the skillet. On top of the, add half of the sausage, half of the cheese, half of the white onion /bell pepper mixture, and one-third of the green onions.

5.     Repeat the previous step for a second layer of the casserole. Put the 1/3 of green onion that is left into the refrigerator (you will sprinkle this on top when it’s all done).

6.     In a large bowl, whisk together the eggs, milk, salt, and pepper, and slowly pour it over the top of the casserole

7.     Turn your crock pot on and cook until the eggs or set (2-3 hours at high or 4-5 hours at low. I cooked mine for 3 hours at high.)

8.     When it’s all cooked, sprinkle remaining green onions on top and serve. You can add hot sauce for an extra kick!

Recipe adapted from My Fitness Pal