Description
A hearty and convenient overnight slow cooker breakfast casserole featuring layers of hash browns, savory sausage, cheddar cheese, and a seasoned egg mixture. Perfect for a no-fuss morning meal that cooks while you sleep, serving a crowd with minimal prep.
Ingredients
Scale
Meat
- 1 pound breakfast sausage, cooked and crumbled
Vegetables
- 1 (32-ounce) bag frozen shredded hash browns
Dairy
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
Spices and Seasonings
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Layer Ingredients: Place half of the frozen shredded hash browns evenly at the bottom of the slow cooker. Add half of the cooked and crumbled breakfast sausage over the hash browns. Sprinkle half of the shredded cheddar cheese evenly on top. Repeat these layers with the remaining hash browns, sausage, and cheese to build the casserole.
- Mix Egg Mixture: In a large bowl, whisk together the large eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper until the mixture is smooth and fully combined, ensuring the seasonings are evenly incorporated.
- Combine and Cook: Pour the seasoned egg mixture evenly over the layered ingredients in the slow cooker. Cover the slow cooker with its lid and cook on low for 8 hours. The casserole is done when the eggs are set and the entire dish is heated through.
- Serve: Once cooked, carefully slice the breakfast casserole into portions and serve warm for a satisfying, ready-made breakfast.
Notes
- This recipe can be prepared the night before for a ready-to-eat breakfast in the morning.
- Use nonstick spray to make serving easier and prevent sticking to the slow cooker.
- Feel free to add vegetables like bell peppers, onions, or mushrooms to the layers for added nutrition and flavor.
- Check the sausage’s salt content before adding additional salt to avoid over-seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.
