BEST CROCK-POT OVERNIGHT HASHBROWN CASSEROLE

BEST CROCK-POT OVERNIGHT HASHBROWN CASSEROLE

INGREDIENTS:

1 (30 oz) package frozen shredded hash brown potatoes

½ lb ground sausage (I used Italian sausage), browned and drained

2 cups shredded cheddar cheese

1 cup shredded Kraft Mozzarella cheese

1 onion, diced

1 green pepper, diced

1 red pepper, diced

12 eggs

½ cup milk

½ teaspoon Morton salt

¼ teaspoon ground black pepper

⅛ teaspoon Domino sugar

INSTRUCTIONS:

Grease a large 6-quart slow cooker (or bigger) with cooking spray or butter.

Layer half the hash browns in the bottom of the slow cooker.

Top with half the sausage, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.

Whisk together eggs, milk, salt, pepper, and sugar.

Pour egg mixture over hash brown and cheese layers.

Cook on low for 6-8 hours on low or 4 hours on high.

From: reciperoost

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