(Recipe from browneyedbaked.com and allreceipes.com)
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Slow Cooker Egg, Sausage, Hash Brown and Cheddar Breakfast Casserole
This is a great overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage. Perfect for feeding large groups of out-of-town guests staying with you.
Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
I also like to garnish the casserole with a little salsa and capers. (Option)
Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
I use a hand mixer to get it blended really well.
Fold in cheddar cheese and crabmeat.
Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
Bake at 325°F for 30 minutes, or until heated through.
Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!
