Overnight Breakfast Bake (Print Version)
# Ingredients:
01 -
2 pounds of frozen hash brown potatoes.
02 -
1/2 teaspoon ground black pepper.
03 -
1 1/2 cups of freshly grated cheddar cheese.
04 -
12 large eggs.
05 -
1/2 cup each of diced red and green bell peppers.
06 -
1 cup of whole milk or cream, like half & half.
07 -
1/2 cup of diced onions.
08 -
1 pound of cooked breakfast sausage (bulk).
09 -
1 teaspoon kosher salt.
10 -
1 1/2 cups of shredded pepper jack cheese.
# Instructions:
01 -
Spray the crockpot lightly with nonstick spray. Mix the two cheeses together in one dish. Combine the sausage, onions, and peppers in another.
02 -
Crack the eggs into a bowl, beat them thoroughly, then stir in the milk, salt, and pepper.
03 -
Spread a third of the potatoes at the base; follow with a third of the sausage mix and 1 cup of cheese.
04 -
Repeat the layering two times more, finishing off with the remaining cheese on top.
05 -
Pour the whisked egg mixture over everything inside the crockpot.
06 -
Place the lid on and keep the crockpot on low heat for about 8 hours.
# Notes:
01 -
Grating the cheese yourself gives the smoothest melt.
02 -
Avoid opening the lid while cooking or you'll risk adding extra liquid.
03 -
You can assemble it ahead and pour in the eggs the next morning.