Crockpot Hashbrown Casserole Recipe

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.

If you are looking for more breakfast recipes be sure to try breakfast muffin cups, 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 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 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.

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Yield: 8 servings

Crockpot Hash brown, Sausage, Egg & Cheese Casserole

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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.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

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

Instructions

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.
5. Time to Assemble!!
6. 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.
7. Start with the hash brown mixture and spread 1/3 of the mixture on the bottom of the crockpot.
8. Next cover with 1/2 the sausage and veggie mixture and 1/3 of the shredded cheese.
9. Add a second layer of the hash brown mixture.
10. Add the second half of the sausage and veggie mixture and the second 1/3 of the shredded cheese mixture.
11. Add the final layer of the hash brown mixture.
12. Pour the dozen eggs over the layers.
13. Finish with the last 1/3 of shredded cheese.
14. Time to cook!
15. 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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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 6573Total Fat: 361gSaturated Fat: 42gTrans Fat: 2gUnsaturated Fat: 298gCholesterol: 357mgSodium: 1855mgCarbohydrates: 797gFiber: 89gSugar: 10gProtein: 102g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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this post originally posted Apr 14, 2014