Description
This Overnight Slow Cooker Breakfast Casserole is a delicious, hearty dish that combines hash browns, sausage, cheese, and eggs, all cooked to perfection in a slow cooker. Ideal for busy mornings or large gatherings, this easy-to-make casserole can be prepared the night before and cooked while you sleep. Customize it with your favorite ingredients and enjoy a hot, ready-to-eat breakfast in the morning with minimal effort and cleanup.
Ingredients
- 1 pound breakfast sausage, cooked and crumbled
- 1 (32-ounce) bag frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Layer Ingredients: Place half of the frozen hash browns at the bottom of the slow cooker. Top with half of the cooked sausage and half of the shredded cheddar cheese. Repeat the layers with the remaining hash browns, sausage, and cheese.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper until well combined.
- Combine and Cook: Pour the egg mixture evenly over the layered ingredients in the slow cooker. Cover and cook on low for 8 hours, or until the eggs are set and the casserole is heated through.
- Serve: Once cooked, slice and serve warm.
Notes
- You can prepare the casserole the night before and refrigerate it overnight. In the morning, cook as directed.
- Fresh hash browns can be used instead of frozen, but you may need to adjust the cooking time slightly.
- If you prefer a vegetarian version, omit the sausage and add more vegetables or a meat substitute.
- The casserole can be frozen before cooking and stored for up to 2 months. Thaw overnight in the refrigerator before cooking.
- Prep Time: 10 minutes
- Cook Time: 8 hours on low
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
