Beazell's Cook Book

Breakfast Casserole in the Crockpot by Linda Boudreaux

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export
1 lb. sausage
32 oz. potatoes, hash brown, shredded, frozen
1 dozen eggs, large, slightly beaten
2 tsp. Beazell's Cajun Seasoning
3 c. cheese, cheddar, shredded
Brown sausage and strain to remove excess grease. When using sausage links or patties, chop them up into bite size pieces.
Place 1/3 of the hash browns in the bottom of the crock pot, followed by a portion of the cheese and topped by 1/3 of the sausage.
Repeat until the sausage is all used up, hash browns and cheese...or until the crock pot is full.
Mix your Beazell's Cajun Seasoning into your eggs and pour the eggs on top of the your layered ingredients and it will run down through all the layers in the crock pot.
Cover. Cook on Low for 5-6 hours.
OVEN can throw all this together the night before in a 13X9 casserole and refrigerate. Then in the morning place it in the oven preheated to 350 degrees for approximately 40-45 minutes. I would start checking it at around 30 minutes and take it out once it begins to slightly brown.


Only registered unsers may submit comments, please log in if you want o comment