Slow-Cooker Recipe: Hash Brown Breakfast Casserole

Every day for a year, Stephanie O'Dea cooked meals in her slow cooker.

ByABC News via via logo
February 18, 2009, 2:12 PM

Feb. 19, 2009 — -- Mother of two Stephanie O'Dea gave herself a challenge: Use a slow cooker every day for a year to feed her family. What began as a way to save time and money turned into 365 days of good eats.

For more information on "GMA's" Slow Cooker Recipe Challenge, click here.

Check out two of her recipes below and visit http://crockpot365.blogspot.com/ for more.

30-ounce package of plain frozen hash brown (shredded) potatoes

I used a 6-quart slow cooker for this recipe.

Spray the inside of your crock pot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut-up sausage and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. It's done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Buffalo Chicken Lasagna Recipe

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