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Home » All Recipes » Breakfast Recipes » Crockpot Hashbrown Casserole Recipe

January 14, 2018 · Last Modified: February 9, 2021

Crockpot Hashbrown Casserole Recipe

Breakfast Recipes, Easter Recipes, Easy Recipes, Pork Recipes, Slow Cooker Recipes

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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

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.

 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
  • 1/2 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 1/3 of the mixture on the bottom of the crockpot.
  3. Next cover with 1/2 the sausage and veggie mixture and 1/3 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 1/3 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 1/3 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.
Crockpot Sausage Egg & Cheese Casserole from How I Pinch A Penny.com

Crockpot Hash brown, Sausage, Egg & Cheese Casserole

Savoring The Good, LLC
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.
4.8 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Breakfast Recipes
Cuisine American
Servings 8 servings
Calories 6573 kcal

Ingredients
  

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  • 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
  • 1/2 teaspoon pepper

Instructions
 

  • Brown the sausage until cooked through.
  • In the sausage drippings, cook the peppers,onion and garlic so they are cooked yet still crisp.
  • 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!
  • In a separate bowl, crack and whisk the 12 eggs until blended.
  • Time to Assemble!!
  • 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.
  • Start with the hash brown mixture and spread 1/3 of the mixture on the bottom of the crockpot.
  • Next cover with 1/2 the sausage and veggie mixture and 1/3 of the shredded cheese.
  • Add a second layer of the hash brown mixture.
  • Add the second half of the sausage and veggie mixture and the second 1/3 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 1/3 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: 1gCalories: 6573kcalCarbohydrates: 797gProtein: 102gFat: 361gSaturated Fat: 42gPolyunsaturated Fat: 298gTrans Fat: 2gCholesterol: 357mgSodium: 1855mgFiber: 89gSugar: 10g
Tried this recipe?Let us know how it was!

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Crockpot Sausage Egg & Cheese Casserole ready for breakfast

Are you in need of a Crockpot/Slow cooker? Here are some that might fit your needs:


this post originally posted Apr 14, 2014

About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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Reader Interactions

Comments

  1. Cindy says

    April 14, 2014 at 6:45 am

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

  2. ginabad says

    April 14, 2014 at 8:30 am

    Now you’ve made me hungry! Looks awesome.

  3. Sarah Mock says

    April 14, 2014 at 10:02 am

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

  4. Sarah Mock says

    April 14, 2014 at 10:03 am

    It defiantly does Heather.

  5. Lindsay says

    April 14, 2014 at 7:58 pm

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

  6. Natasha Nicholes says

    April 15, 2014 at 3:49 am

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

  7. Sarah Mock says

    April 15, 2014 at 1:35 pm

    I usually have some in my freezer too Lauryn!

  8. Sarah Mock says

    April 15, 2014 at 1:36 pm

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

  9. Sarah Mock says

    April 15, 2014 at 1:36 pm

    Thanks Lindsay!

  10. Arelis Cintron says

    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 says

    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!

  12. Sharelle D. Lowery says

    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!!

  13. BrandiJeter says

    April 16, 2014 at 6:29 am

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

  14. Patricia Patton says

    April 16, 2014 at 11:34 am

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

  15. Sarah Mock says

    April 21, 2014 at 7:53 am

    Me too Heather. So easy yet so yummy!

  16. Sarah Mock says

    April 21, 2014 at 7:54 am

    It is both easy and Delish. Enjoy Sharelle!

  17. Sarah Mock says

    April 21, 2014 at 7:55 am

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

  18. Sarah Mock says

    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.

  19. Sarah says

    April 21, 2014 at 7:58 am

    Thanks Lindsay! It is as easy as it looks.

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