There are tons of breakfast casserole recipes out there. In general, you need: 12 eggs, 1/4 cup milk of your choice (I always use almond milk) and whatever meats and vegetables you like. I usually load mine up with veggies but this time I’m keeping it simple with o’brien potatoes, sausage & cheese. The sausage: I LOVE Jennie-O’s lean hot turkey breakfast sausage. The key words here are lean & hot. For some reason I can never find it here in Los Angeles. So whenever I’m in Vegas I go to the grocery store there and stock up. Which is exactly what I did over Christmas. I flew back with four, 1-pound lean hot turkey breakfast sausage rolls with me. Less than a week later, this the last of it!! Luckily I’ll be back in Vegas in a couple of weeks to stock up.
I like to thaw my frozen potatoes first. This is not necessary. If you forget, go ahead and throw them in frozen. If you follow a low-carb diet then omit them all together. If you do omit the potatoes though, then I suggest you load up on veggies to take the place. Note: you do need to brown the sausage first. Potatoes, sausage, cheese – repeat until all your ingredients are used. Pour on your egg and go to sleep.
Come morning…if your house doesn’t smell amazing then I will personally apologize.
- 12 eggs
- ¼ cup almond milk
- 28 ounces frozen o'brien potatoes or hashbrowns, thawed
- 1 lb turkey sausage, browned & crumbled
- 2 cups cheddar cheese, shredded
- Vegetables of your choice
- Spray slow cooker generously with cooking spray
- Add potatoes to bottom of slow cooker.
- Top with sausage and cheese.
- Repeat layers until all ingredients are used.
- In a medium size bowl, whip eggs. Add almond milk and whip a bit more.
- Pour egg mixture on top of potatoes, sausage and cheese mixture. Press down with a spatula to make sure the egg mixture wets all the ingredients.
- Cook low 6-8 hours.
PS. In case you are interested this is what the sausage looks like: