Crockpot Breakfast Casserole
Courtesy of Sara Haynes
Start-to-finish: 4 hours, 15 minutes (15 minutes active)
1 28-ounce package frozen Southern style potatoes O’Brien
1 pound ground breakfast sausage, browned and drained
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 large onion, diced
16-ounce jar mild chunky salsa
8 ounces cream cheese, cut into small chunks
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Grease a 6-quart (or larger) slow cooker with cooking spray or butter. Layer half the Southern style potatoes in the bottom of the slow cooker. Top with half the sausage, cheese, onions, salsa and cream cheese. Repeat layers.
Whisk together eggs, milk, salt and pepper in a medium bowl. Pour egg mixture over hash brown and cheese layers. Cook 6-8 hours on low or 4 hours on high. Top with additional cheese and salsa if desired.