Crock Pot Breakfast casserole

Yield: 1 serving
Community Recipe from


  • 2 pound(s) frozen hashbrowns
  • 1 pound(s) breakfast sausage browned
  • bag(s) shredded cheese
  • 12 eggs
  • 1/2 cup(s) milk
  • farlic powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 cup(s) onions chopped


  1. Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. Repeat layers two more times, ending with the cheese.
  2. In a medium bowl, whisk together the eggs and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.
December 2013

This recipe is a personal recipe added by ChristyR93 and has not been tested or endorsed by MyRecipes.

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