Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

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Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Quiche

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Cajun Quiche
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Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a 10-inch pie plate with the crust. Crimp edges and bake for 5 minutes in a preheated 425 degree oven. Remove and cool slightly.
  2. Rinse and drain the seafood. Arrange on bottom of pie shell and sprinkle with onions. Top with cheese.
  3. Whisk the eggs with the cream and seasonings. Pour into pie shell.
  4. Place in oven and reduce heat to 375 degrees. Bake 30-40 minutes. Let cool slightly before cutting.
  5. This can be served in wedges for a meal, or in small pieces for appetizers, if desired.
Recipe Notes

I'm thinking that you can use fresh, cooked shrimp and crab meat instead, or possible substitute one or both for some combination of andouille sausage, boudin, tasso, or fish.  You can put anything in a quiche, but the custard needs to be right or it just won't work out.

9.27.18:  Original recipe called for 6 oz. each canned shrimp and crab meat.

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Nutrition Facts
Cajun Quiche
Amount Per Serving
Calories 651 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 310mg 103%
Sodium 1001mg 42%
Potassium 189mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 25g 50%
Vitamin A 38%
Vitamin C 11%
Calcium 41%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.