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Slow Cooker Breakfast Casserole Recipe
Slow Cooker Breakfast Casserole Recipe photo by Taste of Home

Slow Cooker Breakfast Casserole Recipe

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I love this breakfast casserole because I can make it the night before and it's ready in the morning. A perfect recipe while I'm out camping or when I have weekend guests.—Ella Stutheit, Las Vegas, Nevada
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 12 servings


  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 pound bulk pork sausage, cooked and drained
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 12 eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup equals 272 calories, 16 g fat (7 g saturated fat), 242 mg cholesterol, 466 mg sodium, 16 g carbohydrate, 1 g fiber, 15 g protein.


  1. In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chilies and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set. Yield: 12 servings.
Originally published as Slow Cooker Breakfast Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p45

Nutritional Facts

1 cup equals 272 calories, 16 g fat (7 g saturated fat), 242 mg cholesterol, 466 mg sodium, 16 g carbohydrate, 1 g fiber, 15 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Apr. 24, 2015

"I made this for a breakfast potluck at work, a TOTAL hit!"

Reviewed Jan. 2, 2015

"I reduced the proportions, 20oz bag cascadian farms organic potato cubes with peppers, 5 eggs, 1/2 c milk, used 1/3 jar green salsa instead of canned chilis, stirred into cooked sausage & onions. I used smoked Gouda to top the first layer, then the top layer got grated cheddar. I baked it in round ceramic Le Cruset 4 quart casserole at 400 degrees for over an hour. It was delicious!"

Reviewed Aug. 3, 2014

"Pretty good. Way to many hash browns and not enough sausage. We left out the onions and chili's. I will try this again but only use about 1/2 the has browns and double the sausage."

Reviewed Jan. 26, 2014

"My family loves this casserole, I omit the onions and the chilies, and use Velveeta cheese instead of the shredded cheddar. It is delicious and very easy to make. I don't even pre-cook the sausage as it cooks in with the eggs and potatoes. Thanks Taste of Home for this great recipe!"

Reviewed Jan. 1, 2014

"I would give this zero stars if I could. If it was good enough to serve guests I figured it would be a winner for my New Year's Day breakfast after the Rose Parade. This was absolutely awful. The hashbrowns were nothing but a starchy mush, couldn't even taste the other ingredients. I made it exactly as called for in the recipe. Even drowned in salsa, I could not eat it. The whole thing went into the trash (what a waste of $7-$8) and I had a bowl of Chex (leftover from Christmas Chex Mix batches) with a sliced banana. I don't think TOH tested this recipe."

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