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

Slow Cooker Breakfast Casserole Recipe

Read Reviews (4)
3.75 4
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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

Ingredients

  • 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.

Directions

  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.

Enjoy this recipe with a sparkling wine.

Reviews for Slow Cooker Breakfast Casserole(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 20, 2013

Have not made this yet, although it looks very good, I would add a 1/4 tsp. of ground mustard and scallions to the scrambled eggs.

MY REVIEW
Reviewed Oct. 13, 2013

I really liked this recipe. Make sure to grease the slow cooker well or it will over-brown on the sides. 7 hours was plenty long enough. The only thing I would change is maybe adding more sausage. It sort of gets lost in the egg mixture and you can't really taste it too much.

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