It’s the holidays, and you have seemingly everyone in the family crashing in the guest room, on the couch, and in every other nook and cranny of your house. When you face the daunting task of feeding breakfast to a crowd, this company-size casserole is here to bail you out.
Ingredients
- 8 ounces shredded cheddar cheese
- 8 ounces shredded Colby Jack cheese
- 1 (26–30-ounce) bag frozen hash browns
- 1 small onion, chopped
- 1 pound breakfast sausage, cooked and drained
- 10 large eggs
- ½ cup half-and-half
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- In a medium bowl, combine the cheddar and Colby Jack cheeses.
- Place one-third of the hash browns over the bottom of the slow cooker. Top with one-third of the onion, then one-third of the cheese mixture, and then one-third of the breakfast sausage. Repeat the layers twice.
- In a large bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Pour the mixture over the top.
- Cook on Low for 7 to 8 hours or on High for 3½ to 4 hours, until the eggs are set.
- Cut into squares and serve.
