Lois’s Breakfast Casserole
This slow-cooker recipe will fill your home with a sweet aroma in the morning that will have you rising and shining! We’re not “morning...
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- 1 Pound Kielbasa or smoked sausage, diced
- 1 Cup Chopped onion
- 1 Cup Chopped red bell pepper
- 1 (20 oz) Package Refrigerated Southwestern style hash browns (potato o briens)
- 10 Large eggs
- 1 Cup Milk
- 1 Cup ShreddedÂ MonterreyÂ Jack or sharp cheddar cheese
Coat 4 1/2 qt slow cooker with nonstick cooking spray.
Heat large skillet over medium-heat until hot.
Add sausage and onion.
Cook and stir until sausage is browned.
Drain and discard excess fat.
Stir in bell pepper.
Place 1/2 potatoes in slow cooker.
Top with 1/2 sausage mixture.
Evenly spread cheddar cheese over top layer
Whisk eggs and milk in medium bowl and then pour evenly over potatoes.
Cover and cook on LOW for 6-7 hours.
Turn off slow cooker, then sprinkle on cheese and let stand 10 minutes or until cheese is melted.
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