Ingredients
Sausage
- 1 lb breakfast sausage
Egg Mixture
- 8 large eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Other Ingredients
- 2 cups shredded cheddar cheese
- 1 cup frozen hash browns
Instructions
- Cook the sausage: In a skillet over medium heat, brown the breakfast sausage until fully cooked, breaking it up as it cooks. Drain any excess fat to avoid greasiness in the casserole.
- Prepare the slow cooker: Lightly grease the slow cooker insert with cooking spray or a small amount of butter to prevent sticking.
- Layer ingredients: Spread the frozen hash browns evenly in the bottom of the slow cooker. Add the cooked sausage evenly over the hash browns layer.
- Mix eggs and seasoning: In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Combine and top: Pour the egg mixture evenly over the sausage and hash browns in the slow cooker. Sprinkle the shredded cheddar cheese evenly on top.
- Cook the casserole: Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the eggs are set and the casserole is cooked through.
- Serve: Once cooked, serve the casserole warm directly from the slow cooker.
Notes
- Add diced vegetables such as bell peppers or onions to the layers for extra flavor and nutrition.
- This casserole keeps warm well, making it ideal for brunch gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
