Here’s a breakfast casserole that is very easy on the cook. I can make it the night before and it’s ready in the morning. It’s the perfect recipe when I have weekend guests.
—ELLIE STUTHEIT LAS VEGAS, NV
PREP: 25 MIN. • COOK: 7 HOURS • MAKES: 12 SERVINGS
1 package (30 ounces) frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chilies and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.