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Crock-Pot Sausage and Egg Breakfast Casserole

Nikki Gladd
  • 375 minutes
  • Serves 10 to 12

INGREDIENTS

1 lb

Breakfast sausage

1/4 tsp

Garlic powder

1/2 cup

Yellow onions

12

Eggs, large

1/4 tsp

Mustard, dry

1

More salt and pepper to season the hashbrown layers

1/2 tsp

Pepper

1 tsp

Salt

2 cups

Cheese

1/4 cup

Milk

2

lbs Frozen shredded hashbrowns