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Slow Cooker Sausage and Egg Breakfast Casserole
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound breakfast sausage
  • 3 cups frozen hash brown potatoes
  • 6 large eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions
 

  • Cook the sausage in a skillet over medium heat until browned and crumbled. Drain any excess fat.
  • Place the frozen hash brown potatoes in the bottom of the slow cooker.
  • Add the cooked sausage on top of the hash browns and sprinkle 1 cup of the shredded cheddar cheese over the sausage.
  • In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
  • Pour the egg mixture evenly over the layers in the slow cooker.
  • Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
  • Cover and cook on low for 6 to 7 hours until the eggs are set and the casserole is hot throughout.

Notes

For best texture, avoid lifting the lid during cooking since that can make the eggs cook unevenly. Leftovers reheat well in the microwave with a splash of milk to keep them moist, and the dish pairs nicely with fresh fruit or toast on the side.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl