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Slow Cooker Sausage Breakfast Casserole


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Rate this recipe 4.6/5 (74 Votes)


  • 1 package (26 to 32 oz) frozen shredded hashbrowns
  • 1 package sausage crumbles (use Jimmy Dean Hearty Original Sausage Crumbles)
  • 2 Cups shredded Mozzarella cheese
  • 1/2 Cup shredded parmesan cheese
  • 6 green onions
  • 12 eggs
  • 1/2 Cup milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper



Step 1

Spray a 6 quart slow cooker with cooking spray.. Layer 1/2 of the hashbrowns on the bottom. Top with half of the sausage, cheeses and onion. Repeat layering. Beat eggs with milk, salt and pepper. Pour egg mixture evenly of hashbrown/sausage mixture.

Cook on low setting for 8 hours or on high for 4 hours or until eggs are set.


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