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Slow-Cooked Breakfast Casserole

  • Cooking time3 hr 0 min
  • Prep time15 min
  • Portions 8
recipe image Slow-Cooked Breakfast Casserole

Ingredients

  • 1 package (20 oz.) frozen hash brown potatoes
  • 1 package (12 oz.) frozen breakfast sausage, thawed and sliced
  • 1 bag (12 oz.) frozen chopped bell peppers
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup onion
  • 1 cup milk
  • 2 Tbsp. Country Crock® Calcium plus Vitamin D
  • 12 eggs, slightly beaten
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Spray 4-quart slow cooker with nonstick cooking spray.
  2. Layer in slow cooker 1/2 of the potatoes, 1/2 of the sausage, 1/2 of the peppers, 1/2 cup cheese and 1/2 of the onion. Repeat layers; set aside.
  3. Microwave milk, Country Crock® Calcium plus Vitamin D in microwave-safe bowl at HIGH 1 minute or until milk is hot. Stir milk mixture into eggs; pour into slow cooker.
  4. Cook covered on HIGH 3 to 4 hours. Turn off heat and sprinkle in remaining 1/2 cup cheese and let stand covered 10 minutes or until cheese is melted. Serve, if desired, with hot pepper sauce.