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Do you love the egg and sausage breakfast casseroles?  I do, but it seems like they take so long in the mornings to make!  By the time you get it ready and then back for over an hour, I’m starving and filling up on other snacks.  So, this is a great option!  I throw it in the slow cooker at night and have breakfast ready in the morning!

1 24-oz bag of frozen hashbrowns
1 lb. cooked bacon or sausage (I used one package of regular breakfast sausage in a tube.), drained
2 cups of grated cheddar or Monterey Jack cheese

Optional ingredients:
1/2 cup diced green onions
1 green pepper, diced
1 cup diced diced mushrooms (my addition, required, if you ask me!)

1 dozen eggs
1 cup milk
salt and pepper to taste
1/4 teaspoon dried mustard (optional)
See full instructions on : mrs4444cooks.blogspot.ca

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