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Slow Cooker Breakfast Casserole
Recipe by Crevolyn Wiley
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1 (30-ounce) bag frozen hash browns

1 (1-pound) package sausage, browned and drained

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

12 eggs

1/2 cup milk

1/2 teaspoons salt

1/4 teaspoon pepper

Spray a large slow cooker with non-stick spray or line with slow cooker bag. Put 1/2 each of the hash browns, sausage and cheeses; then repeat with the other half.

In a large bowl, whisk together the eggs, milk, salt and pepper. Drizzle over top of mixture in slow cooker.

Cook on high for 4 hours or low for 8 hours.

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