Slow-Cooker Sausage and Egg Breakfast Casserole

Crock Pot Easy - Barb Creer

12     eggs 3/4     cup evaporated milk 1/2     teaspoon crushed red pepper flakes 1/2     teaspoon salt 1/4     teaspoon freshly ground black pepper 1     cup shredded Cheddar cheese (4 oz) 1     cup shredded Colby cheese (4 oz) 1/2     cup chopped green onions 1     bag (20 oz) refrigerated cooked shredded hash brown potatoes 1     lb bulk pork sausage, cooked, drained 1/2     cup chopped roasted red peppers or chopped red bell pepper •    Spray a  4- to 5-quart slow cooker with cooking spray. •    In medium bowl, beat eggs, evaporated milk, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses. •    Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers. •    Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set. •    Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted.

Tater Tot Sausage Breakfast Casserole

Barb Creer

2 lb hot breakfast sausage 1 (30-32oz) bag frozen tater tots 1 tsp salt 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 cups shredded cheddar cheese 1/2 cup mozzarella cheese 8 eggs 2 cups milk Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. **Cover and refrigerate at this point if baking later.** Bake for 35-40 minutes. http://www.plainchicken.com/2016/02/tater-tot-sausage-breakfast-casserole.html