- 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 large eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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.
Reviews for Slow Cooker Breakfast Casserole
"I'm sure Susan did something wrong though! My cousin made this for my girlfriends when we came to visit her in Phoenix. She also had a chilled bottle of white wine waiting... it was AMAZING! I actually found this because I want to make it for the office one day! Thanks!"
"Flavor was wonderful. Although, mine was burnt at the end of 5 hours and the cheese disintegrated in the mixture. I tossed the burnt sides and added more cheese as I served it. Otherwise it tasted great. Might try the oven next time."
"Great, easy recipe! And GMH. , that's why they call it a review. Not everyone likes it, nor do they have to. Susan's review, no matter how negative, is permitted here. Taste of Home I'm sure doesn't expect five stars from everyone. Take a chill pill and I wish you a better day tomorrow! Wow."
"SusaneclarkIt always amazes me that a recipe can get 150 positive reviews and then you get that 1 that isn’t content with, ‘not very good’, but has to go on and on about how horrible they thought it was. Hey Susan, find a different website. I doubt Taste of Home would miss you! I know I wouldn’t!"
"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!"
"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."
"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!"
"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."
"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."