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Crockpot Breakfast Casserole

Overnight Crockpot Breakfast Casserole Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb breakfast sausage
  • 1 (30 oz) bag frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 1 cup whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Cooking spray or softened butter

Method
 

  1. Brown the sausage in a skillet over medium-high heat for about 6 minutes, then drain.
  2. Grease a 6-quart slow cooker insert, then layer half the hash browns, half the sausage, and half the cheese. Repeat layers.
  3. Whisk the eggs, milk, salt, pepper, garlic powder, and onion powder until combined.
  4. Pour the egg mixture over the layers, press down any floating potatoes, cover, and cook on low for 8 hours.
  5. Let rest 5 minutes, cut into squares, and serve hot.

Notes

If you need it faster, cook on high for 4 hours, though the potatoes will be softer. Assemble the sausage and potato layers the night before and refrigerate; add the egg mix and start the cooker in the morning.