Slow Cooker Breakfast Egg and Hash Brown Casserole
Slow Cooker Breakfast Egg and Hash Brown Casserole layers tender potatoes with maple sausage and melted Cheddar for a rich, comforting bite in every forkful. The seasoned eggs tie it all together into a hearty, stick-to-your-ribs dish that’s perfect for lazy weekends, holiday mornings, or feeding a crowd without fuss.
- Prep15 mins
- Cook6 hrs 5 mins
- Serves8
- DifficultyEasy
- 1
Coat the slow cooker crock with cooking spray. Arrange the hash browns to cover the bottom of the crock.
- 2
In a bowl, whisk together the eggs, milk, mustard, salt, and black pepper.
- 3
Warm a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard the grease. Scatter the sausage over the hash browns and sprinkle the Cheddar cheese over the sausage. Pour the egg mixture over the cheese.
- 4
Cook on Low for 6 to 8 hours.
- Calories 826.9 kcal High
- Protein 38.38 g Good Source
- Carbs 38.41 g Moderate
- Total Fat 58.76 g High
- Saturated Fat 19.89 g High
- Trans Fat 0.03 g High
- Cholesterol 438.67 mg High
- Sodium 902.48 mg High
- Fiber 2.9 g Moderate
- Sugar 5.2 g Moderate
- Added Sugar 2.03 g Low Source
- Calcium 507.49 mg Good Source
- Iron 2.83 mg Moderate
- Potassium 1103.56 mg Good Source
- Vitamin A 103.44 mcg_rae Moderate
- Vitamin C 0.43 mg Low Source
- Vitamin D 4.03 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Mustard