Slow Cooker Breakfast

Breakfast in a hurry. Simply set it and forget until the morning with this delicious make ahead Slow Cooker Breakfast featuring eggs, hash browns, sausage and cheese. Yum!
Photo by Leeanne C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bag (26 ounce) frozen hash browns

  • 12

    eggs

  • 1

    cup milk

  • 1

    tablespoon ground mustard

  • 1

    (16 ounce) roll sausage, your choice

  • Salt and pepper

  • 16 ounce bag cheddar cheese, shredded

Directions

Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well and slowly using a whisk, add the milk. Go ahead and sprinkle in the ground mustard, salt and black pepper. Cook the sausage on high heat, drain and set aside. Add sausage on top of hash browns and top with cheese. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly. Turn the crock pot on low for 6-8 hours. If you sleep more than that and lack the discipline to get up just to turn off the crock pot (like myself), feel free to make this the day before and keep it on warm all night. That works really well in our house. Serve hot with a glass of orange juice and a side of toast.

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