Slow Cooker Breakfast Casserole
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. —Ella Stutheit, Las Vegas, Nevada
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 chiles
- 1-1/2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Reviews
I have this recipe as a baked casserole that I have used for Christmas morning for years. Everyone loves it as a quick and easy frittata option at our house. It's easy to make vegetarian too by substituting the meat for sauteed mushrooms and/or bell peppers. I don't think the slow cooker we get the same result as the 13x9 version of this recipe. BREAKFAST CASSEROLE 1 c Monterey Jack, grated Crust: 1 c Cheddar, grated 26-32 oz shredded frozen hash browns 2 c breakfast meat 1 cube melted butter 10 eggs Salt
My husband works nights every weekend so I can put this on the night before and he has a warm breakfast while I sleep in after working week days! Also, we are both diabetics so this fits in quite well with all of the nutritional counts for us. In response to Edmund - who apparently needed to eat a little breakfast himself - the serving size was for 12, not 1.
it is recommended to eat 300-400 calories for breakfast, 272 is below the recommended. Lighten it up with 1% or Skim milk if this is to high calorie count for you. I haven't made this but it does look delicious.
Wow! Great and easy recipe. Loved the kick using diced jalapeno peppers.
Do we have any recipes UNDER 3000 calories?
I have not made this yet but would like to. I was thinking of baking it, any ideas on temp
Not a fan, it was bland even though I added seasoning and used hot green chillies. I much prefer crispy hash browns.
I love any meal that can be thrown together in my slow cooker. This was another winner in my book. I let the hash browns thaw at room temperature first. They weren't soggy at all.
Turned out delicious. I agree that 7 hours would have been plenty, and next time I'll use fewer potatoes. I followed Grit's advice to thaw and use them at room temp and they weren't soggy at all. I was unsure about the green chilies so I put them only on about 1/4 of it, to one side. Wish I had used them on all of it, as that part was the better of the two sections. Great dish - thank you Taste of Home!
This was absolutely delicious! Only thing I was used square hash brown potatoes, I stead of shredded. Used bell green pepper instead of chilies. Layered it according to directions and placed on the oven for 1 hour.Came out absolutely perfect in every way!!Highly recommended