Crockpot Breakfast Casserole

Crockpot Breakfast Casserole

Crockpot Breakfast Casserole

sc_breakfast_casseroleN,Crockpot Breakfast Casserole,cheddar cheese,Eggs,hash browns,milk,mustard,Sausage
Crockpot Breakfast Casserole

This crockpot breakfast casserole recipe is perfect for holidays or when you have guests or just to make a Sunday morning easier.


  • 1 bag 26 oz. frozen hash browns
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 16 oz. roll sausage (maple, sage or regular sausage)
  • Salt and pepper
  • 16 oz. bag shredded cheddar cheese


  1. Spray crockpot and evenly spread hash browns at the bottom.
  2. Crack 12 eggs in a large bowl.
  3. Mix well (and slowly) using a whisk.
  4. Add the milk.
  5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
  6. Add plenty of salt pepper. Mix well and set aside.
  7. Cook the sausage on high heat, drain and set aside.
  8. Add sausage on top of hash browns.
  9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
  10. Mix it up well. Or good, depending on where you're from.
  11. Pour the egg mixture over everything in the crockpot. Using a wood spoon, even everything out so it's spread evenly.
  12. Turn the crockpot on low for 6-8 hours.

Prep Time: 20 minutes - Cook Time: 8 hours Yield:12 servings
Calories per serving:344 cal  Fat per serving:27g  Saturated fat per serving:12g  Carbs per serving:3g  Protein per serving:21g     Sugar per serving:2g   Sodium per serving:621mg  Trans fat per serving:1g  Cholesterol per serving:227mg

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