Friday, April 18, 2008

Slow-Cooker Hashbrown Casserole


32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned & drained (can also use ham or bacon)
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded Cheddar cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper


Place one-third each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours.

Serves 8.

I got this recipe from Gooseberry Patch's Christmas In The Country cookbook.

**Thoughts~This recipe was okay. I think I would prefer to cook it in the oven, but it was convenient to wake up and have breakfast already made on Christmas morning.**

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