Overnight Breakfast Casserole
6-8
15 minutes
7 hours
Ingredients
1 (12oz) pkg Breakfast Sausage
12 Eggs, beaten
1 Tbsp Minced Garlic
1/8 tsp Pepper
1/2 tsp Salt
1 1/2 Cups Shredded Cheddar Cheese
1 (30oz) pkg Frozen Shredded Hash Browns
1/2 Cup Sour Cream
1/2 Cup Chopped Spinach, drained
1/2 tsp Thyme
Directions
In a large skillet over medium-high heat, brown the sausage according to package directions. Allow to cool slightly and cut into 1/4” slices.
In a small bowl, combine the spinach, thyme and garlic.
Grease the slow cooker with cooking spray and pour 1/3 of the hash browns into the bottom.
Layer with 1/3 of the sausage, 1/3 of the spinach mixture and 1/3 of the cheese. Repeat with two more layers.
In a large bowl whisk together the eggs, sour cream, salt and pepper. Pour over the layered ingredients.
Place the lid on the slow cooker and cook for 7-8 hours on low, or until eggs are set and cheese is melted.
Serve the next morning for a hearty breakfast.