Easy Slow Cooker Breakfast Casserole Recipe

4 from 14 votes

Easy Slow Cooker Breakfast Casserole Recipe

This slow cooker breakfast casserole with frozen hash browns, eggs, sausage and cheese has quickly become a family favorite.

Prep Time20

Cook Time4

Total Time4 20

Course: Breakfast, Brunch

Cuisine: American

Keyword: crock pot breakfast casserole, hash brown breakfast casserole, slow cooker brunch casserole

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 1/6th recipe

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

7 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

7 PointsPlus (Old plan)

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.

Nutrition