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 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.

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

Cook ModePrevent 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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this post originally posted Apr 14, 2014