Description
A set-it-and-forget-it breakfast casserole that is perfect for holidays, with layers of crispy potatoes, savory sausage, and melty cheese.
Ingredients
- 1 roll breakfast sausage
- 1 (30-ounce) bag frozen shredded potatoes
- 1 (32-ounce) bag shredded Colby Jack cheese
- 8-12 large eggs, beaten
- 2-4 cups milk
- 1 tablespoon garlic salt
- Butter-flavored cooking spray
Instructions
- Brown the sausage: In a skillet over medium-high heat, brown your breakfast sausage, breaking it into crumbles until no pink remains, about 8-10 minutes. Drain excess fat and set aside.
- Prepare the slow cooker: Line your slow cooker with a slow cooker liner for easy cleanup or spray the insert with butter-flavored cooking spray.
- First potato layer: Spread half of the frozen shredded potatoes evenly across the bottom of the slow cooker.
- Add cheese: Sprinkle a layer of shredded Colby Jack cheese over the potatoes.
- Add sausage: Distribute half of the browned sausage evenly over the cheese layer.
- Repeat layers: Add the remaining potatoes, then cheese, and then the rest of the sausage. Top everything with the remaining cheese.
- Season: Sprinkle the garlic salt over the top layer.
- Prepare egg mixture: Beat together eggs and milk until well combined.
- Pour and cook: Pour the egg mixture over the layered ingredients, cover, and set slow cooker to low for 8 hours.
- Serve: Scoop portions out and serve hot.
Notes
Use a slow cooker liner for easy cleanup. Adjust milk based on your altitude for the best texture.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American