Introduction
This slow cooker breakfast casserole is the ultimate hands-off solution for feeding a crowd. You get all the hearty, satisfying flavors of a classic breakfast bake without any last-minute oven fuss. It’s perfect for holidays, weekend brunches, or meal prepping a delicious breakfast for the week ahead.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 30 oz. frozen hashbrowns
- 1 lb. breakfast sausage (such as jimmy deam or smithfield)
- 1 white onion (diced)
- 12 large eggs
- 1 cup milk
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 8 oz. bag shredded sharp cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook the breakfast sausage and diced white onion together until the sausage is browned and cooked through and the onion is softened. Drain any excess grease.
- Meanwhile, in a very large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Lightly grease the insert of a 6-quart or larger slow cooker. Spread the frozen hashbrowns in an even layer on the bottom.
- Sprinkle the cooked sausage and onion mixture evenly over the hashbrowns.
- Pour the whisked egg mixture evenly over the sausage and hashbrowns.
- Top with the entire bag of shredded sharp cheddar cheese.
Variations
- Oven Method: Assemble the casserole in a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 45-50 minutes, or until golden and set.
- Spice It Up: Add a few dashes of hot sauce to the egg mixture or use a spicy breakfast sausage.
- Add Vegetables: Sauté some diced bell peppers or mushrooms with the sausage and onion for extra flavor and color.
- For Serving: Top individual servings with fresh chopped chives, a dollop of sour cream, or a side of salsa.
Tips for Success
- Use the hashbrowns straight from the freezer; there’s no need to thaw them.
- Whisk the egg mixture thoroughly to ensure a uniform texture throughout the casserole.
- For easier cleanup, consider using a slow cooker liner.
- To check for doneness, insert a knife in the center; it should come out clean with no wet egg mixture.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or reheat larger portions in a covered baking dish in a 350°F oven for about 15-20 minutes.
FAQ
Can I assemble this the night before?
Yes, you can prepare the cooked sausage mixture and whisk the egg mixture the night before. Store them separately in the fridge. In the morning, grease the slow cooker and layer everything as directed before cooking.
Why only 30 minutes on HIGH?
This recipe uses a hot, direct heat to cook the eggs quickly and set the casserole without making the hashbrowns mushy. Using LOW heat for a longer time can result in a watery texture.
Can I use a different type of cheese?
Absolutely. While sharp cheddar offers great flavor, you can substitute it with Colby Jack, Monterey Jack, or a Mexican cheese blend.
My slow cooker is smaller than 6 quarts. Can I still make this?
It will be very full. It’s crucial to use at least a 6-quart slow cooker for this recipe. A smaller one may overflow or not cook evenly.
Can I use fresh potatoes instead of frozen hashbrowns?
It’s not recommended. Fresh potatoes will release too much moisture and won’t cook through in the same time, likely resulting in a soggy casserole.
Is it necessary to grease the slow cooker?
Yes, greasing the insert is an important step to prevent sticking and make serving much easier.
