Everyone knows that breakfast foods hold a special place in the heart. How about a simple one that can also be served for dinner?
We don’t think that sausage, eggs and hashbrowns have to be enjoyed in the wee hours of the morning. In fact, sometimes a breakfast dish tastes best at dinner time! And truthfully, a breakfast taste treat that can be cooked in a Crock-Pot during the winter months is a winner with us. Try this simple Crock-Pot Breakfast Casserole and revel in the simplicity of the perfect winter month meal.
Crock-Pot Breakfast Casserole
Serves about 6
12-15 breakfast sausage links
1 c. milk
salt and pepper, to taste
1 pkg. (2 lbs) potatoes O’Brien (hashbrowns with diced onions and green pepper)
1 tomato, diced
2 c. cheddar cheese, shredded
Brown sausage links in skillet until cooked through and cut into pieces. Set aside. In a large bowl, beat eggs together with milk. Add salt and pepper if desired. Stir in cut up sausage, potatoes O’Brien, tomato and cheese.
Spray slow cooker with cooking spray and pour egg mixture in. Cook on low heat for 6-8 hours (the oval slow cooker may cook faster than the typical round slow cooker; try to aim for the 6 hour mark if using one like this).