Slow-Cooked Breakfast Casserole

  • Cooking time180
  • Prep time15
  • Servings8
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

  • Calories410
  • Calories from Fat240
  • Total Fat26 g
  • Saturated Fat10 g
  • Trans Fat0 g
  • Cholesterol335 mg
  • Sodium530 mg
  • Total Carbs19 g
  • Dietary Fiber2 g
  • Sugars3 g
  • Protein24 g
  • Calcium30 %
  • Iron15 %
  • Vitamin C50 %
  • Vitamin A20 %

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.
  4. Stir milk mixture into eggs; pour into slow cooker. 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.