When was the last time you woke up and breakfast was already ready? Our friend Jeannie called one morning during Crock-Tober and asked if I had ever tried a breakfast bake in the crock-pot. I had not. She passed this along and I had to try it. I did swap out a couple things (since I don’t like pieces of onions) and I think it’s so so good! Try it soon so you can wake up to this amazing smell and have breakfast already done!
- 2 lbs frozen hash browns (I used cubed)
- 1 lb breakfast sausage, browned and drained
- 3 cups shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 large eggs
- 1/4 cup milk
- 1 teaspoon Lawry’s (divided)
- 1/2 teaspoon onion powder
Lightly grease large slow cooker with no-stick spray. Layer 1/3 of the hash-browns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1 cup of cheese. Repeat layers twice ending with the cheese.
In a medium bowl, whisk together the eggs, milk, Lawry’s and onion powder. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.