Slow Cooker Hash Brown Breakfast Casserole

Introduction

If you’re looking for the ultimate make-ahead breakfast, this Slow Cooker Hash Brown Breakfast Casserole is a winner. Frozen hash browns are layered with eggs, cheese, sausage, and colorful vegetables, then slow-cooked to perfection. It’s hearty, satisfying, and perfect for family breakfasts, holiday mornings, or weekend brunches.

Ingredients

• 1 package (30 oz / 850 g) frozen hash browns, thawed
• 12 large eggs, beaten
• 1 lb (450 g) breakfast sausage, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 bell pepper, diced
• 1 small onion, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Nonstick cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Spread the hash browns evenly in the bottom of the slow cooker.
3. Sprinkle the cooked sausage, diced bell pepper, onion, and 1½ cups of the shredded cheese over the hash browns.
4. In a large bowl, whisk together the eggs, salt, and pepper.
5. Pour the egg mixture evenly over the ingredients in the slow cooker.
6. Top with the remaining cheese.
7. Cover and cook on:
   • LOW for 6–7 hours, or
   • HIGH for 3–4 hours

   until the eggs are fully set and the casserole is cooked through.

8. Let stand for 10 minutes before slicing and serving.

Tips

• Add cooked bacon or diced ham for extra flavor.
• Use pepper jack cheese for a spicy twist.
• Garnish with chopped green onions or fresh parsley.
• Serve with toast, biscuits, or fresh fruit.

Details

Prep Time: 15 minutes
Cook Time: 6–7 hours
Total Time: About 7 hours 15 minutes
Servings: 8 servings

A warm, filling breakfast casserole that’s easy to prepare and guaranteed to become a family favorite.