Omlet Casserole in a Crock Pot |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is a sausage omlet for many made all at once! GREAT for summertime vacation! Just mix, set and go to bed! I use the sundried tomatoes since it will rehydrate during cooking. you can use fresh but recommend waiting until serving to top each serving with fresh room temperature diced tomatoes. You can use other meats if you wish, use some leftover ham, or crispy fried bacon. cooked turkey sausage. Add fresh sliced mushrooms or diced bell peppers! or how about a minced jalapeno! what ever you like in your omlet the choices are yours- just make sure any meats are already cooked. Ingredients:
26 ounces frozen hash brown potatoes |
1 lb sausage, cooked and crumbled |
2 cups mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
1/2 cup sun-dried tomato, julienne cut |
6 green onions, sliced |
12 eggs |
1/2 cup milk (or half and half) |
salt and pepper, to taste |
1 pinch cayenne pepper |
Directions:
1. Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
2. Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
3. Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until.
4. eggs are set.
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