Crock-Pot Breakfast Casserole | The Daily Dish

BetterRecipes : better recipes - better meals

Crock-Pot Breakfast Casserole

8 Comments | Written on October 25, 2010 at 5:00 am , by

Are you ready to slow things down a bit?  Get excited, because this week is all about slow cooked recipes in the crock-pot!  Everyday this week I will feature a new recipe made in a slow cooker.  Today’s recipe is everything you love for breakfast in an easy and convenient casserole.  Imagine hassle-free hash browns, sausage, eggs and cheese in one warm and bubbly dish.  This recipe is great for a crowd, so keep it handy during the holidays!

Breakfast casserole


1 package (30 ounces)  frozen hash browns, unthawed

2 packages (9.6 ounces each) fully cooked refrigerated pork sausage breakfast links, sliced into 1/4-inch pieces

1 cup chopped onion

2/3 cup chopped green bell pepper

1-1/2 cups pre-shredded cheddar cheese

12 eggs

1-1/4 cups milk

2 teaspoons chili powder

2 teaspoons salt

1/2 teaspoon black pepper

8 ounce jar prepared salsa

1.   Place unopened bag of frozen hash browns on a work surface and press on bag to loosen potato pieces and eliminating any large chunks.

2.  Scatter 1/3 of the frozen potatoes into a 6-quart slow cooker.  In order, top with 1/3 of the sliced sausage, 1/3 of the onion, 1/3 of the green pepper, and 1/3 of the cheese.  Repeat to make 3 layers, starting with potatoes and ending with cheese.

3.  Whisk eggs in a large mixing bowl.  Add milk, chili powder, salt, and pepper, and whisk to blend well. Slowly pour milk mixture evenly over top of potato mixture, allowing it to soak in.

4.  Set crockpot temperature to low and cook for 6-7 hours, or until the sausage is golden brown and mixture is set, but still creamy.

5.  Scoop up servings of casserole and place on serving plates.  Serve with salsa alongside, and pass any remaining salsa.  Serves 10-12.

8 Responses to “Crock-Pot Breakfast Casserole”

  • 1

    […] We have our first winner in the new “Holiday Favorites” Recipe Contest!  Congrats to Holly B. for her outstanding Crock-Pot recipe!  This winning dish is the perfect addition to our week of slow cooker recipes. […]

  • 2

    […] 3 of Crock-Pot Week, and it is time to spice things up a bit!  We have already made a Breakfast Casserole in the crock-pot, enjoyed an award-winning Cranberry Bread Pudding dessert from the slow cooker, […]

  • 3

    […] Monday:  Crock-Pot Breakfast Casserole […]

  • 4

    It?s really a nice and useful piece of info. I am glad that you shared this helpful information with us. Please stay us informed like this. Thanks for sharing.

  • 5

    I like the helpful information you provide in your articles. I’ll bookmark your weblog and test again here frequently. I’m quite certain I will be told plenty of new stuff right here! Good luck for the next!

  • 6
    Dilys Bisard says:

    Unthawed hash browns? If they’re “unthawed” aren’t they frozen?

    • Haley says:

      Thank you – this is exactly what I was going to put down. And not to be obnoxious but the status of the hash browns could have a big impact on the outcome…so keep them frozen?

  • 7
    Cajun girl says:

    I am pretty sure they state frozen hash browns because 1) you need to know that is not dehydrated hash browns but frozen hash browns, and 2) the hash browns need to be frozen when you assemble the dish. Some recipes state frozen hash browns, but the directions tell you to let them thaw. If that were not stated, some people may “wonder” if they should let them thaw or use frozen. It seems to me that this recipe was just being very clear in its directions, which I appreciate, as opposed to wondering how it really should be, and having to ask another question. It always amazes me how some people love to comment on anything! Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *