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Crockpot Breakfast Casserole

A hearty and flavorful breakfast casserole that’s easy to prepare and perfect for family brunches or busy mornings, cooked conveniently in a slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 30 oz frozen shredded hash browns Ore-Ida recommended
  • 1 lb breakfast sausage browned and drained, Jimmy Dean recommended
  • 8 oz shredded cheddar cheese
  • 8 oz shredded mozzarella cheese
  • 3 green onions chopped
  • 12 large eggs
  • 1/2 cup milk any kind
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

Preparation
  1. Spray a 6-quart crock pot with nonstick spray.
  2. Arrange half of the hash browns in the bottom of the crock pot.
  3. Layer in half of the cooked sausage, half of each kind of cheese, and the chopped green onions.
  4. Repeat the layers with the remaining hash browns, sausage, cheese, and green onions.
  5. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  6. Slowly and evenly pour the egg mixture over the layered ingredients.
Cooking
  1. Cook on HIGH for 4 hours or LOW for 8 hours until the eggs are set in the center.
  2. Serve by scooping into bowls.

Notes

Best enjoyed warm with a side of fresh fruit or salad. Consider topping with Greek yogurt or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for later.