Overnight Slow Cooker Breakfast Casserole

• Meat

  • 16 oz Breakfast meat

• Produce

  • 1/4 tsp Garlic powder
  • 6 Green onions

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 Preferred seasoning
  • 1 tsp Salt

• Dairy

  • 12 oz Cheddar cheese, sharp
  • 1/4 cup Milk

• Other

  • 32 ounces frozen shredded hashbrowns

Found on oldworldgardenfarms.com

Ingredients

• 32 ounces frozen shredded hashbrowns
• 16 ounces breakfast meat (ex. bacon, sausage, ham), cooked and crumbled
• 6 green onions, finely chopped
• 12 ounces sharp cheddar cheese, shredded
• 12 eggs
• ¼ cup milk
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• Preferred seasoning (garlic salt, salt and pepper, ground cayenne, etc)

Directions

• Grease the insert of a 6-quart slow cooker with extra virgin olive oil or cooking spray. Layer ⅓ of the hashbrowns on the bottom, season to taste. Top with ⅓ each of the cooked breakfast meat, green onions and cheddar cheese. Repeat the layers two more times, with the top layer being cheese. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the layers in the slow cooker. Cook on low for 6 to 8 hours (edges will be browned). Each slow cooker cooks at different temperatures, therefore the results will vary. Ours was perfectly cooked at the 7 hour mark.