Ingredients
Scale
- 32 ounces frozen hash brown, shredded
- 1 lb breakfast sausage
- 12 eggs, beaten
- 1 1/2 cups sharp cheddar cheese, grated
- 1 1/2 cups jack cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup milk
- 1/2 cup green onions, sliced
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- extra virgin olive oil
Instructions
- Mix seasoning blend together and set aside.
- Add about 1 tablespoon of olive oil to a pan over medium heat, add breakfast sausage, season with 1 tablespoon of seasoning blend and cook for about 10 minutes until sausage is browned.
- Spray slow cooker with non stick cooking spray.
- Layer 1/2 of the potatoes, sprinkle generously with seasoning blend.
- Layer 1/2 of the cooked sausage.
- Top with cheese and repeat the process, ending with cheese on top.
- Mix eggs, milk, and remaining seasoning blend together.
- Pour over potato mixture and cook covered on high for 3 1/2 to 4 hours.
- Garnish with green onions the last 30 minutes of cooking time.
Notes
You can cut prep time by purchasing pre cooked breakfast sausage crumbles.
Also, DO NOT lock the slow cooker lid on the casserole dish while cooking.
Nutrition
- Serving Size: 6-8