This slow cooker sausage breakfast casserole recipe is the perfect solution to hectic holiday times. A slow cooker makes it possible to feed a delicious Christmas morning breakfast to a crowd without needing to get up early or slave over a hot stove! Hash browns, sausage, cheese, and vegetables all combine to make a hearty meal that will last everyone until Christmas dinner. The best part? Slow cooker sausage breakfast casserole can be made with inexpensive, common ingredients found in any supermarket. The holidays have never been easier!
30 oz. bag frozen hash browns
1 lb. sausage, browned & drained
8 oz. shredded cheddar cheese
6 green onions, sliced and divided in half
1 c. fresh spinach, chopped (or kale or chard – whatever is in the fridge)
½ red bell pepper, chopped (or a jalapeno or two – if you’re feeling spicy!)
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
- Spray a large slow cooker (a 6.5 quart works great) with non-stick spray, then place half of the hash browns into the bottom. Layer in half of the cooked sausage, half of the cheese, and half of the veggies. Repeat layers.
- In a large bowl, whisk together eggs, milk, salt, and pepper, then pour over the top of the other ingredients.
- Cook on HIGH 2-3 hours, or LOW 4-6 hours, or until eggs are set. If eggs are done, but too moist, remove the lid for 30 minutes or so and that moisture will evaporate.
NOTE: Cooking times may vary, depending on your slow cooker. You may first want to try this recipe on a day when you are home to monitor – who doesn’t love breakfast for dinner?