This delicious casserole is perfect for an afternoon brunch: it’s filled with savory ingredients and cooks in just a few hours, so it’s ready when guests arrive.
- 1 package (20 oz) refrigerated grated hash browns
- 8 strips cooked bacon, crumbled
- 1 cup cooked sausage, crumbled
- ¼ cup chopped basil
- ½ cup sharp cheddar cheese, shredded
- 2 medium tomatoes, diced
- 8 large eggs, beaten
- 2 cups milk
- 1½ tsp garlic salt
- 1 tsp paprika
- ½ tsp pepper
LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
COMBINE hash browns, bacon, sausage, basil, cheese, and tomatoes in a large bowl. Pour into lined slow cooker.
COMBINE eggs, milk, garlic salt, paprika and pepper in large bowl until blended; pour over hash brown mixture.
PLACE lid on slow cooker.
COOK on high for 3 to 4 hours or low for 6 to 8 hours, until casserole is set and reaches 160°F in center.
REYNOLDS KITCHENS TIP
Using a slow cooker liner eliminates messy eggs sticking to your slow cooker and allows for easy cleanup with no soaking or scrubbing.