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Tuesday, May 17, 2022

Recipe: Slow Cooker Breakfast Casserole

A yummy breakfast casserole that cooks while you sleep

Slow Cooker Breakfast Casserole Ingredients

  • cooking spray

  • 1 pound bulk Italian sausage

  • 1 (26 ounce) package frozen hash-brown potatoes

  • 1 (16 ounce) package shredded mozzarella cheese

  • 12 eggs

  • 1 cup milk

  • 1 tablespoon ground mustard

  • 1 teaspoon salt

  • teaspoon ground black pepper

How to Make Slow Cooker Breakfast Casserole

  1. Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.

  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  3. Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.

  4. Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.

  5. Cook on Low for 6 to 8 hours.

Slow Cooker Breakfast Casserole Nutritions

  • Calories: 385.5 calories

  • Carbohydrate: 17.5 g

  • Cholesterol: 272 mg

  • Fat: 27.1 g

  • Fiber: 1.2 g

  • Protein: 27.1 g

  • SaturatedFat: 11.5 g

  • ServingSize:

  • Sodium: 1008.9 mg

  • Sugar: 2.4 g

  • TransFat:

  • UnsaturatedFat:

Slow Cooker Breakfast Casserole Reviews

  • Excellent. Ive made this a few times and everyone comments that they love it. Substituted 3/4 package of diced ham for the sausage. Used a little under an 8 oz package of shredded cheddar last time because thats what I had on hand. It cooks in about 7 hrs on low in my cooker & then I switch it to warm until everyone else wakes up. It smells yummy. Served with fruit salad, bagels, or croissants.

  • First time made it as written and it needed more flavor. Second time I added sharp cheddar as well as some green peppers... perfect, was a hit

  • I took the advice of others who have tried this to balance out the sausage and cheese. I did not add any salt, just the pepper and ground mustard. Rounded out the sausage with some bacon bits. Used monterey jack blend instead of mozzarella. The flavor turned out OK...and still on the salty end, so glad I followed that advice. But the texture was not appealing at all, The potatoes were just mush on the bottom where they had settled out, and the cheese was mostly on the top in a tougher crust. Wont be trying this one again.

  • It was good. Next time Ill probably add diced white onion.

  • I liked it, but the potatoes need to be cooked separately so they get crispy.

  • I dont eat meat, but my fiance does and he loves this. I may try it with "fake" sausage--it smells heavenly in the morning when its done and Id sure like to try it out

  • Used maple sausage and mild cheddar. Decent flavor but next time will add a little onion and maybe red peppers for color and flavor. May also mix the potatoes with the cheese to get a more blended flavor.

  • It was very tasty but like some of the other comments the bottom got a little burned . I cooked it on low in my crock pot for 3.5 hours - probably only needed 2.5

  • I made it as the recipe said. Next time, Ill add some veggies. It was a little dry on the edges but family enjoyed it.

  • Made it as suggested except did regular pork sausage and half the cheese for lactose intolerant spoise. I thought it was kind of dry but I am not a big fan of hash browns. Others in family liked it with ketchup on top.

  • Add more ground mustard

  • Turned out great. Add a little garlic salt for more flavor.

  • Everyone like it. I thought it could use more sausage and some red bell pepper to give it a little color.

  • Instead of sausage I used bacon bits and chopped ham. It was excellent.

Source: Slow Cooker Breakfast Casserole

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