Description
Wake up to a warm, hearty breakfast without lifting a finger in the morning. This overnight crock pot breakfast casserole is layered with crispy hash browns, savory sausage, fluffy eggs, and melty cheese—comfort food made effortless. Perfect for holiday mornings, weekend brunch, or feeding a hungry crowd.
Ingredients
30 oz frozen shredded hash browns
1 lb breakfast sausage, cooked and crumbled
2 cups shredded cheddar cheese
12 large eggs
1 cup milk (any variety)
1/2 cup sour cream (optional for creamier texture)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Butter or nonstick spray for greasing
Instructions
Grease a 6-quart slow cooker with butter or nonstick spray.
Spread half the frozen hash browns in the bottom.
Layer with half the sausage and cheese.
Repeat the layers with remaining hash browns, sausage, and cheese.
In a large bowl, whisk together eggs, milk, sour cream (if using), garlic powder, salt, and pepper.
Pour egg mixture evenly over the layers in the crock pot. Gently press down to help it absorb.
Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the center is set.
Let it rest for 10 minutes before slicing. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 8 hours
Nutrition
- Calories: 420 / Serving
- Sugar: 2g / Serving
- Fat: 28g / Serving
- Carbohydrates: 18g / Serving
- Fiber: 1g / Serving
- Protein: 28g / Serving