As much as I love slow cooker recipes, they sometimes make way too much food if you’re only feeding a few people. This is great for leftovers, but you’ll have to want to eat the same thing every day of the week!

Despite this, I made this slow cooker breakfast casserole recipe. Just like I though, my family didn’t make a dent in it, but I finally thought of the perfect way to use the leftovers. I made breakfast burritos with the filling, and froze them.

My husband can just pull one out and microwave it whenever he’s feeling hungry!

 

Ingredients:

1 package of shredded hashbrowns (about 32 ounces)
1 lb sausage (I used chorizo, but I think the next time I’ll use sausage.)
2 Cups sharp cheddar cheese
6 green onions, diced
12 eggs (or 11, because that’s what I had.  Ooops!)
1/2 Cup milk
1/2 tsp salt
1/4 tsp black pepper

 

Instructions:

Cook the sausage.

Spray the crockpot with cooking spray. Layer half of the hashbrowns on the bottom.

Top with half the sausage, cheese and onions.

Repeat layer.

Mix the eggs, milk, salt and pepper. Pour over entire sausage mixture.

Cook on low for 8 hours or until the eggs are fully set.

(Optional) Use the leftovers for breakfast burritos.

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Quick Tip: This recipe is very versatile – use your favorite cheese or add a favorite veggie!

Recipe and image courtesy of: Cleverly Simple