The ultimate set-it-and-forget-it breakfast casserole loaded with savory breakfast sausage, hashbrown potatoes, eggs, and melted cheese.
Prep Time: 15 mins | Cook Time: 4 hours | Servings: 8 | Difficulty: Easy
Ingredients
- 1 lb breakfast sausage, browned and drained
- 1 bag (30 oz) frozen shredded hashbrowns
- 12 large eggs
- 1 cup whole milk
- 2 cups cheddar cheese, shredded
- 1 tsp salt & 1/2 tsp black pepper
- 1/2 tsp garlic powder
Step-by-Step Instructions
- Grease slow cooker insert with nonstick spray.
- Layer half of the frozen hashbrowns, cooked sausage, and shredded cheddar cheese.
- Repeat layers with remaining hashbrowns, sausage, and cheese.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder together.
- Pour egg mixture evenly over casserole in slow cooker.
- Cover and cook on LOW for 4-5 hours or HIGH for 2.5 hours until eggs are fully set.
- Slice and serve warm.
Chef’s Tips & Variations
Great for weekend brunches or holiday mornings!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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