Slow-Cooker Overnight Breakfast Casserole

Slow-Cooker Overnight Breakfast Casserole


1 package (30 ounces) frozen shredded hash brown potatoes
1 roll (16 ounces) medium pork breakfast sausage
1 cup chopped onion
½ cup diced red bell pepper
1 package (8 ounces) Dierbergs shredded sharp cheddar cheese (divided)
12 large Dierbergs eggs
1 cup half-and-half
¼ cup sliced green onion
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon coarse ground black pepper


Place frozen potatoes in large microwave-safe bowl; cover and microwave (high) stirring once, 8 to 10 minutes. Potatoes should still be firm but will be partially cooked.

Crumble sausage into large skillet; cook over medium heat stirring frequently and breaking up any large pieces until browned, about 10 to 15 minutes. Add onion and bell pepper; cook stirring occasionally until sausage is well browned, about 5 minutes.

Add cooked sausage mixture and 1½ cups of the cheese to potatoes; stir until well mixed. Place mixture in slow cooker that has been lightly coated with no-stick cooking spray.

In large bowl, whisk together eggs, half-and-half, green onion, garlic powder, dry mustard, salt, and pepper; pour over mixture in slow cooker (do not stir). Top with remaining ½ cup cheese. Cover slow cooker with paper towels, making sure towels do not touch cheese; cover with lid. Cook on low heat setting 6 to 8 hours.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 430
Cholesterol: 288 mg
Fat: 28 g
Sodium: 1098 mg
Carbohydrates: 21 g
Protein: 23 g
Fiber: 2 g