(Recipe from browneyedbaked.com and allreceipes.com)
Print Recipe
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)
Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we're left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Recipe Notes
Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.
