Grease a 6qt slow cooker. place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. repeat layers ending with cheese, do not stir. whisk eggs, milk, and seasonings in a medium bowl. pour the egg mixture over the ingredients in the slow cooker. cook on low for 7 to 8 hours or high for 3 4 hours. Cook the red pepper and shallot until softened. whisk. in a bowl, whisk together the eggs, milk, mustard, and spices. assemble. layer the bread, vegetables, and cheese in the slow cooker. pour. add the egg mixture and bacon. cook. cook crockpot breakfast casserole for 7 to 8 hours on low.
Repeat the layers, including the potatoes, twice more. step 3—add egg mixture: pour your egg mixture over the top of your layers. step 4—cook: cover and cook on low heat until the eggs are set and the edges begin to brown, about 5 6 hours. let stand for about 30 minutes before serving to allow the casserole to set. Layer in half the cooked sausage, half of each kind of cheese, and the green onions. repeat the hash brown, sausage, and cheese layers. in a large bowl, whisk together eggs, milk, salt, and pepper, then slowly and evenly pour over the top. cook on high for 4 hours, or low for 8 hours, or until eggs are set in the center. Break cooked bacon into small pieces and add to scrambled egg mixture. stir ingredients together until fully incorporated. spray bottom and sides of crockpot insert with neutral spray oil. transfer scrambled egg mixture to prepared crockpot insert and cover with lid. cook casserole on low 8 hours. Instructions. whisk the eggs, milk, sour cream, mustard, salt, and pepper together in a large bowl. coat a 6 quart slow cooker with cooking spray. add the potatoes, ham, peppers, onion, spinach, and 1 cup of the cheese and stir to combine. add the egg and stir combined.
Break cooked bacon into small pieces and add to scrambled egg mixture. stir ingredients together until fully incorporated. spray bottom and sides of crockpot insert with neutral spray oil. transfer scrambled egg mixture to prepared crockpot insert and cover with lid. cook casserole on low 8 hours. Instructions. whisk the eggs, milk, sour cream, mustard, salt, and pepper together in a large bowl. coat a 6 quart slow cooker with cooking spray. add the potatoes, ham, peppers, onion, spinach, and 1 cup of the cheese and stir to combine. add the egg and stir combined. Repeat layers with the remaining ingredients, except cheese. in a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream. pour over hashbrown and sausage layers. cook on low for 6 8 hours on low or 2 3 hours on high. sprinkle on remaining cheese and cover until melted. Add the sausage and break up into small pieces with a wooden spoon. cook the meat until no pink pieces remain, 6 to 8 minutes. transfer to a paper towel lined plate to drain and cool slightly. step. 3 in a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper.
Repeat layers with the remaining ingredients, except cheese. in a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream. pour over hashbrown and sausage layers. cook on low for 6 8 hours on low or 2 3 hours on high. sprinkle on remaining cheese and cover until melted. Add the sausage and break up into small pieces with a wooden spoon. cook the meat until no pink pieces remain, 6 to 8 minutes. transfer to a paper towel lined plate to drain and cool slightly. step. 3 in a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper.
Comments are closed.