Description
An easy overnight breakfast casserole made in a slow cooker with layers of cheese, bacon, sausage, eggs and chiles.
Ingredients
Scale
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb bacon, cooked and chopped
- 1/2 lb sausage, cooked
- 2 cups shredded pepper jack cheese
- 1/2 cup shredded mozzarella cheese
- 3 green onions, diced
- 1 red pepper diced
- 1 7 oz can diced green chiles
- 12 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
- Layer half the hash browns in the bottom of the slow cooker.
- Top with half the sausage, bacon, cheese, onions, red pepper and green chiles. Repeat layers with the remaining ingredients.
- Whisk together eggs, milk, salt, pepper.
- Pour egg mixture over hash brown and cheese layers.
- Cook on low for 6-8 hours on low or 4 hours on high.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Breakfast
- Cuisine: Southwest