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Slow Cooker Breakfast Casserole

Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. —Ella Stutheit, Las Vegas, Nevada
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    12 servings

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 pound bulk pork sausage, cooked and drained
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1-1/2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts
1 cup: 272 calories, 16g fat (7g saturated fat), 242mg cholesterol, 466mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 15g protein.

Reviews

Click stars to rate
Average Rating:
  • cpbonham
    Oct 9, 2020

    I never add salt to a recipe that has cheese in it. The cheese will usually be enough salt. We make on without the chiles often but put it in the over.

  • Robin
    Aug 15, 2020

    Not sure where all of these high ratings are from becathis dish was fair at best. Maybe my using square hashbrowns rather than shredded made the difference, but i didn't care for this casserole. Too salty and not much flavor. Maybe substitute maple sausage crumbles? Usually ToH recipes are spot on.

  • Linda
    Oct 11, 2019

    My husband works nights every weekend so I can put this on the night before and he has a warm breakfast while I sleep in after working week days! Also, we are both diabetics so this fits in quite well with all of the nutritional counts for us.

  • crystal.a.magill
    Oct 11, 2019

    it is recommended to eat 300-400 calories for breakfast, 272 is below the recommended. Lighten it up with 1% or Skim milk if this is to high calorie count for you. I haven't made this but it does look delicious.

  • Pattie
    Feb 15, 2019

    Wow! Great and easy recipe. Loved the kick using diced jalapeno peppers.

  • ZOG4663
    Feb 3, 2019

    No comment left

  • simcalgirls
    Dec 14, 2018

    I have not made this yet but would like to. I was thinking of baking it, any ideas on temp

  • redgirl4634
    Apr 1, 2018

    Not a fan, it was bland even though I added seasoning and used hot green chillies. I much prefer crispy hash browns.

  • Angel182009
    Feb 1, 2018

    I love any meal that can be thrown together in my slow cooker. This was another winner in my book. I let the hash browns thaw at room temperature first. They weren't soggy at all.

  • leslie_cooks
    Jan 10, 2018

    Turned out delicious. I agree that 7 hours would have been plenty, and next time I'll use fewer potatoes. I followed Grit's advice to thaw and use them at room temp and they weren't soggy at all. I was unsure about the green chilies so I put them only on about 1/4 of it, to one side. Wish I had used them on all of it, as that part was the better of the two sections. Great dish - thank you Taste of Home!