Slow Cooker Omelet Casserole

Usually, when I make an omelet casserole, it would be for breakfast. I love making breakfast casseroles when I have someone sleeping over! This slow cooker omelet casserole is what I made last Saturday for breakfast! Check it out!

You’ll Need:

26 ounces of frozen hash brown potatoes.
1 lb of cooked and crumbled sausage.
2 cups of shredded mozzarella cheese.
½ cup of shredded parmesan cheese.
½ cup of sun-dried tomato, julienne cut.
6 sliced green onions.
12 eggs.
½ cup of milk.
Salt and pepper.
1 pinch of cayenne pepper.

How to:

In a 6 quart slow cooker, arrange half of the potatoes, half of the sausage, half of the mozzarella and parmesan cheeses and half the sun dried tomatoes and green onions. Repeat the layers.
In a large bowl, beat together the eggs, milk, salt, pepper and cayenne pepper until well combined then pour over the slow cooker.
Cook on low for 8 hours or on high for 4 hours.
Enjoy!

Easy, peasy and yummy! This casserole has everything you may need for breakfast! Sausage, vegetables, cheeses and eggs! You can also make for lunch if you feel like it! Give it a try, you will love it.