Breakfast Casserole in a Slow Cooker recipe

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Ingredients

cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
12 eggs, beaten
1 cup milk
1 tablespoon ground mustard
salt and ground black pepper to taste
1 (16 ounce) package maple-flavored sausage
1 (16 ounce) package shredded Cheddar cheese

Nutrition Info

640.9 calories
carbohydrate: 21.3 g
cholesterol: 375.6 mg
fat: 54 g
fiber: 1.4 g
protein: 35.7 g
saturatedFat: 22.8 g
servingSize: -
sodium: 989.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.

  2. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.

  3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.

  4. Cook on Low for 6 to 8 hours.

Recipe Yield

8 servings

Recipe Note

Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.

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