Crockpot Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • dozen eggs
  • 1 lb. of sausage (I use HOT)
  • 1 can of Rotel tomatoes
  • 1 onion; finely chopped
  • 4 cups of frozen hashbrowns
  • 3 cups of shredded cheese (I used Mexican blend)
  • Tabasco
  • salt and pepper
Instructions
  1. Brown sausage and onions. As sausage is cooking chopped it up with a spatula. You want to sausage finely chopped. I always run mine through the food processor after it's browned.
  2. Thaw hashbrowns, enough to get moisture out. I wrapped mine in a clean towel and squeezed out all the moisture.
  3. Scramble the dozen eggs. Add salt and pepper and Tabasco.
  4. In your large bowl mix the hashbrowns, Rotel, and sausage together and pour into the bottom of the crockpot. Spread evenly.
  5. Pour the eggs over top of hashbrown mixture and top with cheese.
  6. Cook on low for 6-8 hours.
Recipe by A Camera & A Cookbook at https://acameraandacookbook.com/crockpot-breakfast-casserole/