This recipe is PERFECT for Christmas morning, or any morning that you want something special. You can make it the night before and it's ready to go in about an hour. You can even make it in a crockpot!
Pillsbury Tex-Mex Breakfast Casserole
photo cred: Pillsbury.com
Slow Cooker Sausage-Hash brown Casserole
from The Brown Eyed Baker
6-8 slices white bread (or whatever you have-hot dog buns, wheat bread, etc.)
1/4 c softened butter (just for buttering the bread)
3 c grated colby jack cheese, or whatever you prefer
12 oz pork sausage, browned and drained if necessary (I use turkey sausage)
1 4 oz can green chiles
2 c milk
1/2 tsp paprika
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp dry mustard
salt & pepper to taste
Remove the crusts from your bread and lightly butter it one side.Place bread butter side down in a 9×13 baking dish. Cut up the bread as necessary to fit into the pan.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the cooked sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. It's done when the center is set and the outside edges are golden brown. Let it cool for at least 10 minutes before serving or the casserole will fall apart.