Crock-Pot Breakfast

Cookin with Brooke
Written By Jeremy Henry
 

Welcome to Crock-tober! All month long, I’ll be showcasing some of my favorite Crock-Pot recipes! But, that’s not all! I want to feature a Crock-Pot recipe from YOU! Fill out the form below to have your Crock-Pot recipe featured during Cookin’ with Brooke’s Crock-tober!

Found a quick and easy way to start your day with a Crock-Pot Breakfast EVERYONE will enjoy!

Ingredients

  • 30 oz frozen shredded hash browns

  • 1 lb breakfast sausage, browned and drained,

  • 8 oz shredded cheddar cheese

  • 8 oz shredded mozzarella cheese

  • 3 green onions, chopped

  • 12 large eggs

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

  • Spray a 6-quart crock pot with nonstick spray

  • Arrange half the hash browns into the bottom

  • Layer in half the cooked sausage, half of each kind of cheese, and the green onions

  • Repeat the hash brown, sausage, and cheese layers

  • In a large bowl, whisk together eggs, milk, salt, and pepper, then slowly and evenly pour over the top

  • Cook on HIGH for 4 hours, or LOW for 8 hours, or until eggs are set in the center.

  • Scoop into bowls then serve.

  • ENJOY!

~Brooke

Please consider joining the fun of Cookin’ with Brooke’s Crock-tober!
Submit your favorite Crock-Pot recipe and YOUR recipe may be featured!

 
Jeremy Henry
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