Holiday Brunch Casserole (Print Version)
# Ingredients:
01 -
2 pounds of frozen hash browns.
02 -
1 cup milk or use half-and-half.
03 -
12 big eggs.
04 -
½ cup bell peppers (red and green), chopped small.
05 -
½ cup chopped onions.
06 -
1 teaspoon kosher salt.
07 -
1 pound of cooked breakfast sausage (crumbled).
08 -
½ teaspoon ground black pepper.
09 -
1½ cups of shredded cheddar.
10 -
1½ cups of freshly shredded pepper jack cheese.
# Instructions:
01 -
Coat the inside of the slow cooker with spray oil.
02 -
In one bowl, toss the pepper jack and cheddar cheeses together.
03 -
Mix the cooked sausage with the onions and diced peppers in a separate bowl.
04 -
Crack eggs into a big bowl and beat them until smooth. Mix in milk, salt, and pepper.
05 -
Add a third of the hash browns to the bottom, spread a third of the sausage mix on top, then sprinkle 1 cup of the cheese. Repeat 2 more times, finishing with cheese as the top layer.
06 -
Pour the egg mixture evenly over all the layers.
07 -
Secure the lid and cook on low for 8 hours.
# Notes:
01 -
Shred your own cheese—it melts better!
02 -
Keep the lid on the entire time it’s cooking.
03 -
You can layer everything the night before, then just add eggs in the morning.
04 -
Great for mornings when you want something special!