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 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:
- 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.
Assemble the breakfast casserole
- 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.
Cooking Crockpot Hash Brown Casserole
- 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 Hash brown, Sausage, Egg & Cheese Casserole
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
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this post originally posted Apr 14, 2014
Cindy says
This looks GREAT! Hash browns are my favorite breakfast treat!
ginabad says
Now you’ve made me hungry! Looks awesome.
Sarah Mock says
Thanks Gina! It is so good. Even better the second day.
Sarah Mock says
It defiantly does Heather.
Lindsay says
This looks amazing! And the crock pot makes it so easy. Perfect!
Natasha Nicholes says
I will now refer to all of my hashbrowns that are cooked correctly, as hashbrowns with integrity!
Sarah Mock says
I usually have some in my freezer too Lauryn!
Sarah Mock says
You are welcome Esther! I love an overnight dish too!
Sarah Mock says
Thanks Lindsay!
Arelis Cintron says
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!
Sarah Mock says
Thanks Arelis! I would love to have a fancy Easter breakfast…but something just don’t happen in my house!
Sharelle D. Lowery says
OMG!!…This looks “crazy delish” and so darn easy to make!! Thank you for sharing that…off to the kitchen!!
BrandiJeter says
I ADORE breakfast casseroles! Pinning this and will give it a try!
Patricia Patton says
Gosh I did not know you could cook a casserole in a crock pot.
Sarah Mock says
Me too Heather. So easy yet so yummy!
Sarah Mock says
It is both easy and Delish. Enjoy Sharelle!
Sarah Mock says
Me too! But then again I love most food. Thanks for pinning Brandi.
Sarah Mock says
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.
Sarah says
Thanks Lindsay! It is as easy as it looks.