Crock Pot Biscuit Breakfast Casserole Recipe 45

CROCK-POT BISCUIT BREAKFAST CASSEROLE RECIPE - (4/5)

Steps:

• Butter the bottom and sides of the crock-pot. Layer biscuits on the bottom of the crock. Mix eggs, milk, cheese and bacon in a separate bowl. Poor egg mixture on top of biscuits. Cover crock pot and cook on high for 1 1/2 hours. Cooking times can vary with the biscuits, you want the sides of the crock to show light brown biscuits.

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

CROCK-POT BISCUIT BREAKFAST CASSEROLE RECIPE

Steps:

• Butter the sides and bottom of either a 3.5 quart casserole or 6 quart oval slow cooker.
• Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker.
• In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
• Pour egg mixture evenly over the top of the biscuits.
• Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked.
• Optional: Garnish with a sprinkle of chopped fresh parsley before serving.

CROCK POT BREAKFAST CASSEROLE

Steps:

• Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
• Repeat the layering process two more times, ending with a layer of cheese.
• Beat the eggs, milk, salt and pepper together.
• Pour over the crock pot mixture.
• Cover and cook on low 8-10 hours. Note based on harsh review: If you know your slow cooker runs hot, reduce the time accordingly. I have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.

CODY'S CROCK POT BREAKFAST CASSEROLE

Steps:

• Brown the sausage and bacon.
• In crock pot, layer the items until you have run out.
• Be sure that the first layer is a meat.
• Mix together the eggs and milk (salt and pepper to taste) and pour over the top.
• Cook on low for approximately 8 hours.

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
• Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
• Sprinkle casserole with remaining cheese, serve and enjoy!