I used my crockpot to try making a casserole for the first time and went with this hashbrown-sausage-egg-cheese layered monster. It's a LOT of food but it was perfect for brunch.
I used precooked apple and gouda chicken sausage and frozen hash browns so besides chopping up the veggies the work involved was minimal. I cooked this on high without any problems. I'd definitely recommend this for any breakfast gathering you find yourself attending.
3/4 cup half and half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cheese (I used a monterey jack and colby mix)
1/2 cup yellow onions, chopped
20 ounces hash browns, shredded
1 pound sausage, cooked
1/2 cup bell pepper, chopped
2 tablespoons spice mix (parsley flakes, oregano, garlic powder, onion powder, thyme)
Chives, to garnish
- Spray the sides and bottom of the crockpot with cooking spray.
- In a separate bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup cheese and 2 tablespoons yellow onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, sausage, peppers, remaining onions, cheese, and spices in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
reserved cheese and green onions over top of casserole. Cover; cook 10
minutes longer or until cheese is melted.
Recipe source: Betty Crocker