Friday, November 22, 2019

Overnight Slow Cooker Breakfast Casserole

Set the slow cookware nightlong and awaken to the current wonderful breakfast casserole loaded with hashbrowns, cheese, sausage, and eggs. Excellent for Christmas or vacation mornings, and once hosting a giant crowd.

In this nightlong Slow cookware Breakfast Casserole, I enclosed 1/2 cup of milk, 1/2 cup, some cheese, and additional cheeses. Those cows are therefore happy with me!

Overnight Slow Cooker Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole

And what extremely makes it all close is topping it off with a generous sprinkle of additional cheese, inexperienced onions, and tomatoes.

The simplicity of golf shot this along can most likely cause you to wish to run to your slow cookware at this terribly moment and find it going. All you have got to try to to is layer hashbrowns on all-time low of your slow cookware, sprinkle some sundried tomatoes over them, and follow up with diced up sausage links or brown up some beef, if you wish the additional work.

Overnight Slow Cooker Breakfast Casserole

INGREDIENTS :

  • 2 to 3 russet potatoes, peeled and shredded (you can also use a 20-ounce bag of refrigerated/frozen hash browns - you do not need to thaw them out)
  • 8 ounces shredded part-skim mozzarella cheese, divided
  • 10 fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
  • 1 cup sun-dried tomatoes in oil, chopped
  • 10 large eggs
  • 4 ounces shredded parmigiano reggiano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup half & half
  • 1/2 cup 2% milk
  • 1 tablespoon dried basil
  • chopped green onions, for garnish (optional)
  • halved cherry tomatoes, for garnish (optional)

INSTRUCTIONS :

  1. Spray slow cooker with a nonstick cooking spray.
  2. Layer shredded potatoes or hash browns on the bottom of the slow cooker.
  3. Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
  4. In a mixing bowl combine eggs, half & half, and milk; whisk until well combined. 
  5. Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.
  6. Pour egg mixture over prepared hash browns and smooth out the top.
  7. Sprinkle the rest of the mozzarella cheese over the top.
  8. Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours. 
  9. Garnish with green onions and tomatoes; Serve.

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