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–+ servings
A close-up of a Slow Cooker Breakfast Casserole, baked to perfection with cheesy layers and topped with chopped herbs.
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, easy breakfast, make ahead breakfast recipe, slow cooker breakfast, slow cooker sausage hashbrown and egg casserole
Servings: 8 servings
Author: Courtney O'Dell
Cost: 15

Equipment

Ingredients

  • 32 oz bag frozen hash browns or country potatoes
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic powder or fresh minced garlic
  • 1 lb cooked sausage crumbles
  • 12 eggs
  • 1 cup of milk
  • 1 tbsp hot sauce of your choice
  • 1 cup shredded mozzarella cheese
  • Optional diced tomatoes and basil to garnish

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
  • In a bowl whisk the eggs, milk, and hot sauce until frothy.
  • Pour eggs over the casserole and add lid
  • Cook on low for 7 to 8 hours or high for 3-4 hours until eggs are puffy and firm! Let casserole rest about 15 minutes uncovered before enjoying.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 42g | Protein: 24g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Cholesterol: 323mg | Sodium: 1146mg | Fiber: 5g | Sugar: 4g

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