Crockpot Egg Casserole

Yield: 12 servings
Community Recipe from


  • 32 ounce(s) bag frozen hash brown potatoes
  • 1 pound(s) sausage, browned and drained
  • 1 onion, chopped
  • 1 1/2 cup(s) shredded cheddar cheese
  • 12 eggs
  • 1 cup(s) whole milk
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper


  1. Spray inside of crock pot with nonstick cooking spray. In small skillet, brown sausage. Drain well (I rinse my sausage with hot water then drain - removes a lot of the fat and calories!) Place 1/3rd of the hash browns in the slow cooker. Add 1/3 or the sausage then cheese. Repeat layers ending with the cheese. In a large bowl,beat the eggs milk and seasonings until well blended. Pour over the layers in the slow cooker, cover and turn to low. Cook for 10-12 hours until casserole is set and eggs are thoroughly cooked. .
November 2013

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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crockpot Egg Casserole Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy