Southwestern Hash Brown Bake

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Prep Time10 mins

Cook Time7 hrs

Total Time7 hrs 10 mins

Course: Breakfast

Cuisine: American

Servings: people

Calories: 365kcal

Gluten-free nonstick cooking spray
1 30-ounce bag frozen hash brown potatoes check ingredient listlist for wheat starch, most mainstream bags are now labeled gluten-free
6 large eggs
4 large gluten-free smoked turkey sausages diced
2 cups milk
1 10-ounce can tomatoes and chilies such as Ro-Tel
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
2 cups Mexican blend shredded cheese

Use a 6-quart slow cooker. Spray the insert with cooking spray. Place the frozen potatoes into the cooker.
In a large mixing bowl, whisk together the eggs, sausage, milk, tomatoes, salt, pepper, and cheese. Pour evenly over the top of the potatoes.
Cover and cook on low for 7 hours. Your casserole is finished when the egg is set, has begun to brown on top,and has pulled away from the sides.
Serve topped with salsa, sour cream, and sliced avocado, if desired.