Crock Pot Breakfast Casserole

Ingredients

• 30 Ounces - Frozen Shredded Hash Browns (e.g., Ore-Ida)
• 1 Lb - Breakfast Sausage, browned and drained (e.g., Jimmy Dean)
• 8 Ounces - Shredded Cheddar Cheese
• 8 Ounces - Shredded Mozzarella Cheese
• 3 - Green Onions, sliced
• 12 - Large Eggs
• ½ Cup - Milk (any kind)
• ½ Tsp - Salt
• ¼ Tsp - Pepper

Directions

1. Spray a 6-Qt crock pot with nonstick spray.
2. Arrange half of the frozen shredded hash browns on the bottom of the crock pot.
3. Layer half of the cooked sausage, half of the shredded cheddar cheese, and half of the shredded mozzarella cheese over the hash browns.
4. Sprinkle half of the sliced green onions on top of the cheese layer.
5. Repeat the layers with the remaining half of hash browns, sausage, cheddar cheese, mozzarella cheese, and green onions.
6. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
7. Slowly and evenly pour the egg mixture over the layered ingredients in the crock pot.
8. Cover the crock pot with its lid.
9. Once the cooking time is complete, carefully scoop the breakfast casserole into bowls and serve.

Cooking Options

• HIGH: Cook on HIGH for 4 hours. The casserole should be set in the center and the cheese melted and bubbly.
• LOW: Cook on LOW for 8 hours. The casserole should be set in the center and the cheese melted and bubbly.