Dark's Kitchen
Serves 12

1 20 oz. pkg shredded hash browns
1 lb Italian sausage, cooked and drained
12 eggs, beaten
1 C milk
1 C mozzarella cheese, grated, divided
3/4 C cheddar cheese, grated, divided
1 white onion, chopped
1 red bell pepper, seeds removed, diced
1 green bell pepper, seeds removed, diced
1 Tbsp Italian seasoning
1 tsp salt
3/4 tsp garlic powder
1/2 tsp freshly ground pepper


Lightly grease a crock pot with non-stick cooking spray.

Spread half of hash browns on the bottom of crock pot. Top with half of browned sausage, onion, and peppers.

Sprinkle 1/2 C mozzarella cheese and 1/2 C cheddar cheese on top of peppers. Repeat with another layer of hash browns, sausage, onions, and peppers.

Sprinkle remaining cheese on top.

Whisk eggs and milk in a large bowl. Add Italian seasoning, garlic powder, salt, and pepper.

Pour mixture into crock pot.

Cook on high for 4-5 hours, or low for 8-9 hours.
Crock Pot Italian Breakfast Casserole
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