Slow Cooker Breakfast Casserole

This slow cooker breakfast casserole with frozen hash browns, eggs, sausage and cheese is a family favorite.

Serves: 6
  • 16 ounces frozen hash brown potatoes (I used O’Brien style)
  • ½ pound cooked turkey breakfast sausage
  • ¾ cup shredded reduced fat cheddar cheese
  • 8 large eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Ideal Slow Cooker Size: 2 to 3-Quart
  2. If it isn’t already cooked, brown the sausage in a skillet.Drain and set it aside.
  3. Grease your slow cooker.
  4. Place one third of the frozen potatoes in the bottom of the slow cooker. Top with one third of the cooked sausage and one third of the cheese.
  5. Repeat the layers two more times.
  6. In a large bowl, beat together the eggs, milk, salt and pepper.
  7. Pour the egg mixture over the potatoes, sausage and cheese in the slow cooker.
  8. Cover and cook on LOW for 4 or 5 hours or until the casserole is set in the middle and lightly brown around the edges.
  9. Cut into 6 wedges to serve.
Cook’s Notes
Nutrition Estimates Per Serving: (1/6th): 261 calories, 13.8 g fat, 4.7 g sat fat, 254 mg cholesterol, 627 mg sodium, 14.2 g carbs, 1.8 g sugar, 1.6 g fiber, 20.2 g protein.