There’s no better way to start your day off well than with a delicious, hearty meal to fill you up. I love this deliciously easy Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole – it is simple, easy, and requires absolutely zero waking up early!
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Simple Slow Cooker Sausage and Hashbrown Egg Casserole
I love big, rich breakfasts but I don’t love waking up early to *make* big, rich breakfasts.
One morning I knew we’d have a hectic Saturday and wanted to try out a slow cooker egg casserole recipe that was made in a crockpot. I know…. eggs and a slow cooker? I shuddered a bit and figured it was worth a shot.
And man, was it ever! This Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole will make anyone look like a domestic goddess who has a healthy relationship with mornings.
How to make Slow Cooker Sausage Hashbrown Egg Casserole
To make Slow Cooker Sausage Hashbrown Egg Casserole you’ll need:
- Frozen hash browns or country potatoes – Potatoes make this breakfast hearty and help the eggs have something to hold their shape.
- Salt and pepper – salt and pepper are essential to have a well seasoned tasty breakfast dish. Season each piece to taste when serving.
- Basil and oregano – basil and oregano are both great flavor powerhouses and will give this casserole an aromatic flavor direction.
- Sausage crumbles – sausage is high in fat and gives this breakfast a higher protein content and a rich flavor.
- Eggs – eggs are the binder here. Use high quality eggs for the best flavor and texture.
- Mozzarella cheese – mozzarella is high in fat and flavor and also helps to bind the breakfast slow cooker casserole. As a plus it adds a rich delicious cheese flavor.
Once you assemble all the ingredients, make the slow cooker sausage and hashbrown egg casserole using the following method:
- Grease the bottom of the slow cooker well with cooking spray. Add the potatoes/hash browns and seasonings and toss.
- Layer the sausage on top of the potatoes, spread the cheese over the sausage, then pour the eggs over and top with the lid.
- Cook on low for 6 hours or until eggs are puffy and firm.
Tips and Tricks
Check out these tips and tricks for mastering this recipe.
Tip 1 – Do NOT skip the seasoning step, or season out of order – YOU NEED TO SEASON THE POTATOES, WELL. You might want to sprinkle a little salt and pepper on the top of the dish, according to your tastes, but don’t skip seasoning the potatoes well. Add salt, pepper, herbs, and toss them so its coated well. Do this before you add all the other ingredients- or you will end up with bland, flavorless potatoes. Trust me on this one!
Tip 2 – You can also cook on high. Halve the cook time by switching your slow cooker to high, it makes the sides very brown and crunchy. I have the instructions set to low because that is how I like my casserole- but cooking on high for 3-4 hours works too, I just prefer how it turns out on low better.
FAQs
You don’t need to add the sausage to make this casserole. If you leave it out the result will be less rich since you lose the fat from the meat. You can add some sautéed vegetables of your choice.
You can use any cheese for this recipe. I prefer a cheese that will melt easily so the casserole comes together easier.
Leftovers will keep in an airtight container for 3-4 days in the refrigerator.
Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
To see me make this Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole please click to watch the video below:
My daughter’s favorite breakfast always includes sausage- and my son loves eggs. I, however, hate waking up early to get…
Posted by Sweet Cs Designs on Monday, March 7, 2016
Serve this casserole alongside, Easy Apple Banana Cake Bread, Peach Blueberry Dutch Baby Oven Pancakes, 2-Ingredient Easy Mulling Spiced Donuts, Poblano Egg Breakfast Tacos, or Cheesy Chorizo Egg and Potato Skillet
Check out these other Sweet C’s favorites!
For more incredible breakfast recipes click here!
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Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
Slow cooker sausage and hashbrown breakfast casserole is an easy, delicious meal with sausage, hashbrowns, and eggs that cook perfectly in a slow cooker! Perfect for brunch parties.
Ingredients
- 2 cups frozen hash browns or country potatoes
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp each basil and oregano
- 1 lb cooked sausage crumbles
- 10 eggs, beaten until foamy
- 1 cup shredded mozzarella cheese
Instructions
- Grease bottom of slow cooker
- Add potatoes or hash browns to bottom of cooker
- Add seasonings and toss with potatoes
- Layer sausage on top of potatoes
- Top with cheese
- Pour eggs over casserole and add lid
- Cook on low for six hours until eggs are puffy and firm!
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 400Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 274mgSodium 713mgCarbohydrates 17gFiber 2gSugar 1gProtein 19g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Reader Interactions
Comments
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[…] Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole […]
Christie
Hi what did you put on the top after? Thanks!
Courtney ODell
Tomato and diced green onion 🙂
Karen
Would this work with fresh potatoes?
Courtney ODell
I haven’t done them, but I don’t see why not. The only thing I’d do is maybe toss them in a bit of oil first to be sure they really won’t stick!
Abby (@ No Fail Recipes)
Great recipe. This will be perfect for my office potluck! I can’ twait to try it.