Even if this type of casserole is too rich for you to eat regularly, it is good to have something like this in your repertoire in case hordes of hungry folks descend upon your home, demanding to be served a hearty and filling breakfast. This casserole would certainly fill that bill, in spades.

With a little bit of ingenuity, I also think that this casserole could be adapted to utilize other meats. Maybe you could even add some veggies to the mix. So even though this one isn’t exactly my cup of tea, or even close to my usual breakfast fare, I will keep in on file.

 

INGREDIENTS

32 ounces frozen hash browns, shredded

1 lb. breakfast sausage

12 eggs, beaten

1½ cups sharp cheddar cheese, grated

1½ cups jack cheese, grated

1 cup mozzarella cheese, grated

½ cup milk

½ cup green onions, sliced

1 tablespoon creole seasoning

½ tablespoon black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

Extra virgin olive oil

 

INSTRUCTIONS

 

Mix seasoning blend together. Set aside.

Add about 1 tablespoon of olive oil to a pan over medium heat. Then add breakfast sausage. Season it with 1 tablespoon of seasoning blend and cook for about 10 minutes, until sausage is browned.

Spray slow cooker generously with non-stick cooking spray. Layer ½ of the potatoes, and sprinkle generously with seasoning blend. Follow this with a layer ½ of the cooked sausage. Top with cheese. Repeat the layering process, ending with cheese on top.

Mix eggs, milk, and remaining seasoning blend together. Pour over potato mixture and cook covered on high for 3 1/2 to 4 hours.

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Quick Tip:  You can easily cut down on some of the prep time by purchasing pre-cooked breakfast sausage crumbles.

Recipe and image courtesy of Lisa at Creole Contessa