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Ingredients
Scale
- 1 lb. bulk hot pork sausage
- 1 (28-32 ounce) package frozen Potatoes O'Brien with peppers and onions, thawed
- 2 cups (about 8 ounces) grated sharp cheddar cheese
- 12 large eggs
- 1 cup milk
- 1 ½ teaspoons seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Brown the sausage in a skillet over medium-high heat until browned and crispy, then drain excess grease.
- Spray a 6 or 7-quart slow cooker with nonstick cooking spray.
- Layer half of the thawed potatoes at the bottom of the slow cooker.
- Add half of the cooked sausage, followed by half of the grated cheese.
- Repeat the layering process, finishing with the remaining cheese on top.
- In a large bowl, whisk the eggs, milk, seasoned salt, garlic powder, and black pepper until smooth.
- Pour the egg mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until eggs are set.
- Once cooked, let the casserole cool uncovered for about 30 minutes before slicing and serving.
Notes
For a spicier version, add diced jalapeños or use spicy sausage.
Feel free to substitute regular potatoes or other cheese varieties based on preference.
Serve with fresh fruit or a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 290 minutes
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 200mg