Turkey Crock Pot Breakfast Casserole Recipe
Wake Up To Breakfast Ready In The Morning! This Make Ahead Breakfast Casserole Recipe Cooks During The Night So You Can Enjoy Breakfast! Stuffed With Turkey Sausage, Hash Browns And Eggs!
Servings: 8 servings
- 1 30 oz package shredded hash browns, thawed
- 1 lb Jennie-O Lean Mild Turkey Breakfast Sausage cooked and drained
- 1 yellow onion chopped
- 2 c. shredded Colby Jack cheese
- 1 dozen eggs
- 1 c. milk
- 4 Tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper flakes
In a greased 5-quart or larger slow cooker, layer 1/3 of the hash browns, turkey sausage, onions and cheese. Repeat these layers twice ending with the layer of cheese.
In a large mixing bowl whisk together the remaining ingredients and pour over the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours.
Calories: 453kcal | Carbohydrates: 26g | Protein: 29g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1028mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 11.1mg | Calcium: 466mg | Iron: 2.4mg