Breakfast

Crockpot sausage, egg, and hashbrown casserole is for Breakfast.

Crockpot sausage, egg, and hashbrown casserole takes 5 minutes to prepare.

Crockpot sausage, egg, and hashbrown casserole takes 360 minutes to cook.

Crockpot sausage, egg, and hashbrown casserole makes 10 servings.

The ingredients for Crockpot sausage, egg, and hashbrown casserole are:

*Ore Ida Pepper Onion Hashbrowns, 6 serving (remove)
*Jimmy Dean Turkey Sausage Crumbles (2/3 cup), 5 serving (remove)
HyVee Mozarella Cheese (Low moisture, part skim), 1.5 cup (remove)
Egg substitute, liquid (Egg Beaters), 3 cup (remove)
silk extra light vanilla soy milk - 1 cup, 1 cup (remove)
Dill weed, dried, 1 tbsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)

Here is how you make Crockpot sausage, egg, and hashbrown casserole:

Spray the inside of the crockpot with non-stick cooking spray. Layer one third of the hashbrowns, sprinkle one third of the sausage crumbles , and a half cup of the shredded mozarella cheese on top - repeat this twice. In a separate bowl mix the eggs, milk, dill, salt and pepper. Pour over the top. Cook for 6-8 hours on low in the crockpot. Makes 10-1 cup servings.Serving Size: 10-1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user FLABBYTAMNOMORE.

The nutritional information for Crockpot sausage, egg, and hashbrown casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 186.4

• Total Fat: 7.1 g
• Cholesterol: 9.7 mg
• Sodium: 695.5 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.4 g
• Protein: 13.3 g