Slow Cooker Breakfast Casserole

A good casse­role beats hopes and dreams any day.

  • Ingre­di­ents:
  • 26 oz. frozen hash browns
  • 12 eggs
  • 1 cup milk
  • 1 tbsp. ground mustard
  • 1 16-oz. roll sausage (maple, sage or reg­u­lar sausage)
  • Salt and pepper
  • 16-oz. bag shred­ded ched­dar cheese

Spray crock pot and even­ly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slow­ly) using a whisk.

Add the milk.

Go ahead and sprin­kle in the ground mus­tard. This might sound like a weird ingre­di­ent, but I’ve come to love (and use) this in most of my recipes.

Add plen­ty of salt and lots of fresh pep­per. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese?* Maybe? Prob­a­bly. Throw the whole big bag in there.

Mix it up well. Or good, depend­ing on where you’re from.

Pour the egg mix­ture over every­thing in the crock pot. Using a wood spoon, even every­thing out so it’s spread evenly.

Turn the crock pot on low for 6–8 hours.


Some fun vari­a­tions of this recipe. Before cook­ing (dur­ing prep) you can add:

  • Diced chiles
  • Sour­dough bread chunks
  • Sal­sa
  • Diced green onions

Serve hot with a glass of orange juice and a side of toast.

* There is no such thing as too much cheese.