Omelette Casserole in Crockpot


I love making casseroles for breakfast, especially when I have guests over. Last weekend, I made this omelette casserole, everybody loved it!

You’ll Need:

26 ounces of frozen hash brown potatoes.
1 lb of cooked and crumbled sausage.
2 cups of shredded mozzarella cheese.
½ cup of shredded parmesan cheese.
½ cup of sun-dried tomato julienne cut.
6 sliced green onions.
12 eggs.
½ cup of milk.
Salt and pepper.
1 pinch of cayenne pepper.

How to:

Layer half of the potatoes in a sprayed 6 quart slow cooker, top with half of the sausage and half the cheeses. Add half the sun dried tomatoes and green onion. Repeat the layers.

In a large bowl, beat the eggs, milk, salt, pepper and cayenne until well combined and pour over the potato sausage mixture.

Cook on low for 8 hours or on high for 4 hours.

Simple, easy and delicious! Eggs are so good with cheese, we all know that. The slow cooking makes it even better! Give this recipe a shot, you will love it!

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