Description
A hearty and easy slow cooker breakfast casserole featuring layers of crispy hashbrowns, savory breakfast sausage, and melted cheddar cheese bound together with a well-seasoned egg mixture. Perfect for a hassle-free weekend brunch or a make-ahead breakfast that pleases a crowd.
Ingredients
Scale
Main Ingredients
- 1 (32-oz) bag frozen shredded hashbrowns
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
Seasonings
- 1 tsp dry mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Layer the hashbrowns and sausage: In a 6-quart slow cooker, spread half of the frozen shredded hashbrowns evenly across the bottom. Top this layer with half of the cooked and crumbled breakfast sausage, followed by half of the shredded cheddar cheese. Repeat the layering with the remaining hashbrowns, sausage, and cheese to build the casserole base.
- Prepare the egg mixture: In a large bowl, whisk together the 12 large eggs, 1 cup milk, dry mustard, garlic powder, onion powder, salt, and pepper until fully combined and smooth. This mixture will bind all the layers together and add flavor.
- Combine and cook: Pour the egg mixture evenly over the layered hashbrowns, sausage, and cheese in the slow cooker. Cover the slow cooker with its lid and cook on the low setting for 8 hours or until the casserole is fully set and cooked through. The eggs should be firm and the cheese melted and bubbly.
Notes
- For a vegetarian version, substitute the sausage with cooked vegetables or plant-based sausage.
- Make sure the sausage is fully cooked and crumbled before layering.
- Use a slow cooker liner for easy cleanup if desired.
- This casserole can be prepared the night before; simply assemble and refrigerate, then cook in the morning.
- Feel free to add diced bell peppers or onions for extra flavor and texture.
