Crockpot Monday: Hashbrown Casserole

Casseroles often are considered a thing of the past, but don't let that stop you from creating a delicious breakfast for your family! Who doesn't love oooey gooey cheese, hashbrowns, and eggs?

Ingredients:
30 ounce package of plain, frozen hashbrown (shredded) potatoes
4 already cooked sausage, or leftover diced ham
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
1.5 cups shredded cheese
12 eggs
1 cup skim or fat free milk
1 teaspoon kosher salt
1 teaspoon black pepper

Directions:

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt, pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Breakfast is served!

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