Slow Cooker Breakfast Casserole
A substantial slow cooker breakfast casserole featuring layers of tender hash browns, savory pork sausage, two varieties of melted cheese, green onions, and a seasoned egg mixture. It can be cooked on either the HIGH or LOW setting for convenient breakfast preparation.
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Ingredients
- 12 large eggs
- 30 oz frozen hash brown potatoes
- 8 oz mozzarella cheese shredded
- 3 green onions finely sliced
- 1 lb pork sausage cooked, crumbled, and thoroughly drained
- 1/4 tsp ground pepper
- 8 oz cheddar cheese shredded; sharp cheddar is recommended for fuller flavor
- 1/2 cup milk; whole milk may be used for a richer consistency
- 1/2 tsp salt; coarse kosher salt such as Morton’s may be used
Instructions
- Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Spread half of the frozen hash browns evenly across the bottom of the slow cooker.
- Distribute half of the cooked, drained sausage over the hash brown layer.
- Scatter half of the cheddar, half of the mozzarella, and half of the sliced green onions evenly over the sausage.
- Repeat the layering process with the remaining hash browns, cooked sausage, cheddar, and mozzarella.
- In a large mixing bowl, thoroughly whisk the eggs with the milk, salt, and pepper until the mixture is smooth and the seasonings are evenly incorporated.
- Pour the prepared egg mixture gradually and evenly over the layered ingredients, distributing it across the entire surface.
- Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours.
- Continue cooking until the eggs are completely set in the center of the casserole.
- Spoon the finished breakfast casserole into serving bowls and serve warm.
Notes
- Whole milk provides a creamier finished texture.
- Sharp cheddar delivers a more pronounced cheese flavor.
- The pork sausage should be fully cooked, crumbled, and drained before being added to the slow cooker.