Slow Cooker Breakfast Casserole Recipe

Who doesn’t like a quick and easy breakfast option, especially on a really busy morning? As a big family, mornings are kind of chaotic always, so I’m thankful I found this breakfast casserole recipe from The Magical Slow Cooker on YouTube! This slow-cooked breakfast casserole is a dump-and-go recipe perfect when you don’t have enough time to do all your morning chores. The servings are pretty big so it’s perfect for big families, just like mine.

RELATED: Monte Cristo Breakfast Casserole Recipe

So, if you’re looking for breakfast recipes to add to your staples, I highly recommend this slow cooker breakfast casserole–you won’t regret it, trust me. Learn how to make it by watching the video below for the step by step instructions.

Ingredients:

• 30 oz frozen hashbrowns
• 1 lb breakfast sausage
• 1 white onion, diced
• 12 large eggs
• 1 cup of milk
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 oz bag shredded sharp cheddar cheese

Directions:

Step 1

To start, brown the breakfast sausage over the stovetop, and then drain the grease. Set aside. Next, add the frozen hashbrowns to your slow cooker followed by the diced onion and cooked breakfast sausage. Stir around to combine. In a mixing bowl, crack 12 large eggs, then add 1 cup of milk, 1 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Whisk together to combine.

Step 2

Once done, pour the egg mixture into the slow cooker, and top it with an 8 oz bag of shredded sharp cheddar cheese. Place the lid on, set it on high, and cook for three and a half hours (or on low for six hours.) Serve with some freshly chopped green onions. Enjoy!

Slow Cooker Breakfast Casserole Recipe