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    Home | Recipes | Easter Recipes

    Hash Brown Casserole (Crockpot)

    Published: Jan 14, 2018 · Modified: Oct 19, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    An easy slow cooker breakfast meal is crockpot hashbrown egg casserole. This simple breakfast casserole recipe has frozen hash browns, crumbled browned sausage, eggs, and cheese. This crockpot casserole contains cream of mushroom soup and can be customized to meet your family's favorite flavors.

    Crockpot Sausage Egg & Cheese Casserole

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    If you are looking for more breakfast recipes be sure to try whole30 avocado toast or Refrigerator Apple Raisin Bran Muffins. Be sure to check out all of my slow cooker recipes.

    Jump to:
    •  Crockpot Hash brown, Sausage, Egg & Cheese Casserole
    • Crockpot Hash Brown Ingredients:
    • Crockpot Hash Brown Directions:
    • Assemble the breakfast casserole
    • Cooking Crockpot Hash Brown Casserole
    • 📖 Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments

     Crockpot Hash brown, Sausage, Egg & Cheese Casserole

    Crockpot Sausage Egg & Cheese Casserole on a white plate

    Crockpot Hash Brown Ingredients:

    • 1 26-30 oz. bag of shredded, frozen hash browns
    • 12 eggs
    • 1 pound bulk sausage
    • 1 15 oz. can cream of mushroom soup
    • 2 bell peppers, diced (red, green, yellow or a combination)
    • 1 medium onion, diced finely
    • 2 cloves garlic minced
    • 8 oz shredded cheese (cheddar, swiss, monterey jack, the choice is yours)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    Crockpot Sausage egg and cheese casserole browned in the slow cooker

    Crockpot Hash Brown Directions:

    1. Brown the sausage until cooked through.
    2. In the sausage drippings, cook the peppers,onion and garlic so they are cooked yet still crisp.
    3. In a large bowl combine the cream of mushroom soup, salt and pepper with the frozen hash browns. I used shredded hash browns but if you have diced, go ahead and use them. I won't be there looking over your shoulder!
    4. In a separate bowl, crack and whisk the 12 eggs until blended.

    Assemble the breakfast casserole

    1. Spray your crockpot with non stick spray for easier clean up. No non stick spray? No worries. You can just spend extra time scrubbing the crockpot.
    2. Start with the hash brown mixture and spread ⅓ of the mixture on the bottom of the crockpot.
    3. Next cover with ½ the sausage and veggie mixture and ⅓ of the shredded cheese.
    4. Add a second layer of the hash brown mixture.
    5. Add the second half of the sausage and veggie mixture and the second ⅓ of the shredded cheese mixture.
    6. Add the final layer of the hash brown mixture.
    7. Pour the dozen eggs over the layers.
    8. Finish with the last ⅓ of shredded cheese.

    Cooking Crockpot Hash Brown Casserole

    1. Cook on low over night. Do not go over 10 hours or the hash browns begin to lose their integrity.  We all want to eat hash browns with integrity.
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    📖 Recipe

    Crockpot Sausage Egg & Cheese Casserole from How I Pinch A Penny.com

    Crockpot Hash brown, Sausage, Egg & Cheese Casserole

    Sarah Mock
    An easy slow cooker breakfast meal is crockpot hash brown egg casserole. This simple breakfast casserole recipe has frozen hash browns, crumbled browned sausage, eggs and cheese. This crockpot casserole contains cream of mushroom soup and can be customized to meet your families favorite flavors.
    4.84 from 12 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 15 minutes mins
    Cook time for the recipeCook Time 8 hours hrs
    total time to prep and cook the recipe.Total Time 8 hours hrs 15 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Breakfast Recipes
    Cuisine American
    Makes 8 servings
    Per Serving 480 kcal

    Ingredients
     

    _empty_

    • 1 26-30 oz. bag of shredded (frozen hash browns)
    • 12 eggs
    • 1 pound bulk sausage
    • 1 15 oz. can cream of mushroom soup
    • 2 bell peppers (diced (red, green, yellow or a combination))
    • 1 medium onion (diced finely)
    • 2 cloves garlic minced
    • 8 oz shredded cheese (cheddar, swiss, monterey jack, the choice is yours)
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Brown the sausage until cooked through.
      1 pound bulk sausage
    • In the sausage drippings, cook the peppers,onion and garlic so they are cooked yet still crisp.
      2 bell peppers, 1 medium onion, 2 cloves garlic minced
    • In a large bowl combine the cream of mushroom soup, salt and pepper with the frozen hash browns. I used shredded hash browns but if you have diced, go ahead and use them.
      1 15 oz. can cream of mushroom soup, 1 teaspoon salt, ½ teaspoon pepper, 1 26-30 oz. bag of shredded
    • In a separate bowl, crack and whisk the 12 eggs until blended.
      12 eggs
    • Time to Assemble!!
    • Spray your crockpot with non stick spray for easier clean up. No non stick spray? No worries.
    • Start with the hash brown mixture and spread ⅓ of the mixture on the bottom of the crockpot.
    • Next cover with ½ the sausage and veggie mixture and ⅓ of the shredded cheese.
      8 oz shredded cheese
    • Add a second layer of the hash brown mixture.
    • Add the second half of the sausage and veggie mixture and the second ⅓ of the shredded cheese mixture.
    • Add the final layer of the hash brown mixture.
    • Pour the dozen eggs over the layers.
    • Finish with the last ⅓ of shredded cheese.
    • Time to cook!
    • Cook on low over night. Do not go over 10 hours or the hash browns begin to lose their integrity. We all want to eat hash browns with integrity.

    Nutrition

    Serving: 1Calories: 480kcalCarbohydrates: 24gProtein: 28gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 312mgSodium: 1348mgPotassium: 685mgFiber: 2gSugar: 2gVitamin A: 1523IUVitamin C: 48mgCalcium: 204mgIron: 3mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    this post originally posted Apr 14, 2014

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      About Sarah Mock

      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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        Recipe Rating




      1. Sarah

        April 21, 2014 at 7:58 am

        Thanks Lindsay! It is as easy as it looks.

      2. Sarah Mock

        April 21, 2014 at 7:55 am

        I believe there are very few things you can NOT make in a crockpot. It is a fabulous tool to have in the kitchen! Thanks Patricia.

      3. Sarah Mock

        April 21, 2014 at 7:55 am

        Me too! But then again I love most food. Thanks for pinning Brandi.

      4. Sarah Mock

        April 21, 2014 at 7:54 am

        It is both easy and Delish. Enjoy Sharelle!

      5. Sarah Mock

        April 21, 2014 at 7:53 am

        Me too Heather. So easy yet so yummy!

      6. Patricia Patton

        April 16, 2014 at 11:34 am

        Gosh I did not know you could cook a casserole in a crock pot.

      7. BrandiJeter

        April 16, 2014 at 6:29 am

        I ADORE breakfast casseroles! Pinning this and will give it a try!

      8. Sharelle D. Lowery

        April 15, 2014 at 10:38 pm

        OMG!!...This looks "crazy delish" and so darn easy to make!! Thank you for sharing that...off to the kitchen!!

      9. Sarah Mock

        April 15, 2014 at 9:48 pm

        Thanks Arelis! I would love to have a fancy Easter breakfast...but something just don't happen in my house!

      10. Arelis Cintron

        April 15, 2014 at 9:37 pm

        How smart is that too cook breakfast overnight in the crock pot! It looks so yummy too! Love the funny additions to this post also Sarah!

      11. Sarah Mock

        April 15, 2014 at 1:36 pm

        Thanks Lindsay!

      12. Sarah Mock

        April 15, 2014 at 1:36 pm

        You are welcome Esther! I love an overnight dish too!

      13. Sarah Mock

        April 15, 2014 at 1:35 pm

        I usually have some in my freezer too Lauryn!

      14. Natasha Nicholes

        April 15, 2014 at 3:49 am

        I will now refer to all of my hashbrowns that are cooked correctly, as hashbrowns with integrity!

      15. Lindsay

        April 14, 2014 at 7:58 pm

        This looks amazing! And the crock pot makes it so easy. Perfect!

      16. Sarah Mock

        April 14, 2014 at 10:03 am

        It defiantly does Heather.

      17. Sarah Mock

        April 14, 2014 at 10:02 am

        Thanks Gina! It is so good. Even better the second day.

      18. ginabad

        April 14, 2014 at 8:30 am

        Now you've made me hungry! Looks awesome.

      19. Cindy

        April 14, 2014 at 6:45 am

        This looks GREAT! Hash browns are my favorite breakfast treat!

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      Sarah Mock

      Sarah Mock of savoringthegood.com headshot 2022

      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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