Description
A simple and hearty hashbrown breakfast casserole made in a crockpot.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 1 pound sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup milk
- 6 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped green onions
Instructions
- Spray the crockpot with cooking spray.
- Layer half of the hashbrowns at the bottom.
- Add half of the cooked sausage on top.
- Sprinkle half of the cheese over the sausage.
- Repeat the layers with the remaining ingredients.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour the egg mixture over the casserole.
- Top with green onions.
- Cover and cook on low for 6-8 hours or until set.
Notes
- Can substitute sausage with bacon or ham.
- Try different cheese varieties for flavor.
- Make ahead and refrigerate overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg
Keywords: hashbrown breakfast casserole, crockpot breakfast casserole, easy breakfast recipe