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  • Writer's pictureTy Hollingshead

Slow cooker breakfast casserole


  • 1 lb breakfast sausage

  • 32 oz pkg frozen shredded hash brown potatoes

  • 2 cups shredded sharp cheddar cheese

  • 6 green onions, sliced

  • 12 large eggs

  • 1/2 cup milk

  • 1 tsp salt

  • 1/2 tsp pepper

  • flour tortillas (optional)


  1. In a large skillet, over medium heat, crumble and brown sausage until cooked through; drain.

  2. Spray slow cooker with cooking spray and layer half of the hash browns in the slow cooker. Add half the cooked sausage, 1 cup cheddar cheese and half of the green onions; top with remaining has browns.

  3. Layer the rest of the sausage, cheese and green onions on top of the hash browns.

  4. Beat eggs well, mixing in milk, salt and pepper. Pour egg mixture over casserole.

  5. Cover and cook on low 7 hours or on high 3-4 hours. (Casserole is finished when eggs are set.)

Note: Use left overs to make breakfast burritos by wrapping in flour tortillas.

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