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I love making breakfast dishes like this slow cooker breakfast casserole on the weekend so that we can enjoy the leftovers warmed up during the week.
It keeps things quick and easy in the morning.
Combining frozen hash browns, turkey sausage or lean ham, cheese and eggs, this hearty and delicious slow cooker breakfast casserole keeps me satisfied for hours.
Of all the crock pot breakfast dishes I’ve made since October, this is one of our favorites.
Rod, Mom and I all liked it… a LOT.
Cooking Notes
I adapted the original recipe, from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes! (affiliate link).
I made a half batch that provided 6 good-size servings, substituted turkey sausage for the ham, skipped the chopped onion, and used reduced-fat cheddar cheese.
This breakfast casserole would also be delicious with cubed lean ham instead of the sausage.
How Many Calories and WW Points in this Breakfast Casserole?
According to my calculations, each serving has 261 calories and:
7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you like this easy healthy slow cooker breakfast casserole, be sure to check out some of my other Weight Watchers friendly slow cooker breakfast recipes including Southwest Breakfast Casserole, Slow Cooker Spaghetti Frittata, Leftovers for Breakfast Slow Cooker Casserole, Easy Egg & Sausage Puff Made Lighter, Skinny Slow Cooker Frittata
Are You Ready To Slow Cook Yourself Slim?
If you’ve made this Hash Brown Breakfast Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Slow Cooker Breakfast Casserole Recipe
Ingredients
- 16 ounces frozen hash brown potatoes (I used O'Brien style)
- 1/2 pound cooked turkey breakfast sausage
- 3/4 cup shredded reduced-fat cheddar cheese
- 8 large eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Ideal slow cooker size: 2- to 3-Quart.
- If it isn't already cooked, brown the sausage in a skillet. Drain and set it aside.
- Grease your slow cooker.
- Place one third of the frozen potatoes in the bottom of the slow cooker. Top with one third of the cooked sausage and one third of the cheese.
- Repeat the layers two more times.
- In a large bowl, beat together the eggs, milk, salt and pepper. Pour the egg mixture over the potatoes, sausage and cheese in the slow cooker.
- Cover and cook on LOW for 4 or 5 hours, or until the casserole is set in the middle and lightly brown around the edges.
- Cut into 6 wedges to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes!
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
I saw the comment on using the liners – if you don’t use them, how do you get it out of the slow cooker? I just can’t quite picture that part.
Hi Debbie, One it cools and sets a bit you can slice and remove it from the cooker just like you would from a pan. Hope this helps.
Can non fat milk be used to lower the points?
Hi Jan, Sure you can use non fat milk!
I agree with Shawna, this is such a great recipe that can be easily adapted in many different ways. Definitely a keeper!!
This is a really fantastic recipe! I added green onions and a layer of sliced grape tomatoes for extra flavour. There are so many ways to customize the recipe to everyones liking! I made it for brunch and was happy to eat it for breakfast the following days as it reheats really well.
Hi Shawna, Thanks for your kind comment! Love the way you customized the recipe to make it your own. That’s what home cooking is all about 🙂
Thank you for sharing this recipe. We made this yesterday for a brunch and it came out great! I doubled the recipe and cooked it in a large oval slow-cooker (took 4h15m on low) and I used a liner bag which was awesome because it enabled us to easily lift the whole thing out in one piece and serve it on a platter. I substituted bacon that I had cooked ahead of time for the sausage and used half the salt & pepper. It was very well received.
Hi Laura, Thanks for letting us know. Love your idea of doubling it and using a liner bag for easy removal!
So i am curious. Do you get up at 4:00 in the morning to make this recipe so its ready for 8:00am or do you have the crock pot sitting with raw ingredients in it on a timer to turn on in the middle of the night?
Hi Judi,
Oh my goodness, neither of those ideas really appeal to me, lol 🙂 This is the kind of recipe I would make on the weekend for a late brunch and then portion out the leftovers for quick and easy breakfasts that I rewarm in the microwave during the week. I’m also a big fan of these kinds of breakfast/brunch casseroles for lunch and supper from time to time.
This looks delicious. Could egg beaters be used instead and save some points or shouldn’t egg beaters be used in the crockpot?
Thanks,
I do so enjoy your recipes!
Hi Evelyn, Though I’ve never used them, I think Egg Beaters should be fine in the crock pot.
This is such an easy way to make this. I’d love it if you linked this to What’d You Do This Weekend.
Have a grea week,
Linda