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.

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.

Crockpot Hash brown, Sausage, Egg & Cheese Casserole

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.

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 8 servings

Calories: 480

Author: Sarah

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

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

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.

Want to share when you made this recipe?Follow @SarahBMock & tag #STGRecipes!

Nutrition Facts

Crockpot Hash brown, Sausage, Egg & Cheese Casserole

Amount Per Serving

Calories 480 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 11g 55%

Cholesterol 311mg 104%

Sodium 1347mg 56%

Potassium 680mg 19%

Total Carbohydrates 24g 8%

Dietary Fiber 2g 8%

Sugars 2g

Protein 28g 56%

Vitamin A 30.6%

Vitamin C 58%

Calcium 20.4%

Iron 18.9%

* Percent Daily Values are based on a 2000 calorie diet.

**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