July 25, 2019

Slow Cooker Hash Brown Breakfast Casserole

We love breakfast foods around here, but we aren't really eaters in the morning. So, I make our favorite breakfast foods for a dinner meal.

Breakfast casseroles are an easy meal for any day of the week.  Especially when they are prepared in the lull of the day and cook away in the slow cooker until serving time. This makes dinnertime a snap. Just add some toast or fruit on the side and dinner is served. And it is a great option for summer since nothing requires the oven heating up your home.


This hash brown breakfast casserole is so tasty and versatile. You can use any meats, veggies, type of cheese you like; or use none at all if you prefer.  As long as you stick to the basic measurements of eggs, milk, and hash browns.  You can also scale up or down depending on your families size and appetites.

Here are the ingredients you will need to make this recipe:


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Slow Cooker Hash Brown Breakfast Casserole

1/2 bag frozen hash brown or O’brien potatoes
1 lb cooked meat (ground sausage, ham, crumbled bacon)
1 bell pepper, diced
1/2 pkg fresh sliced mushrooms
1 onion, diced
6 eggs
1/2 cup milk
salt and pepper
shredded cheese

Grease crock well.  Layer half of the potatoes in the bottom of slow cooker.  Add a layer of meat, and a layer of veggies (using half of each), and cheese.  Repeat layers, finishing with a good layer of cheese. Beat together eggs, milk, salt and pepper.  Pour egg mixture over casserole. Cook on Low for 6 hours or until egg mixture is cooked through.


You will start off by greasing your crock well and then placing a layer of the frozen potatoes in the bottom. You can use just about any frozen chopped potatoes you like. Just make sure they are still frozen when layering in the crock.


Then add whatever meats and veggies you wish to use. For this adaptation, I used the Jimmy Dean fully cooked turkey sausage crumbles. This is one of my easy meal additions since it requires no cooking and can be used straight from the freezer!



In a mixing bowl, beat the eggs and milk with salt and pepper.  If you are feeding many, you can scale the egg mixture up accordingly. This recipe as is feeds our family of 3.


Pour the egg mixture over the casserole.  Finish the top with a sprinkle of shredded cheese. Cover and let cook away.  Your hard work is now done!


After about 6 hours, you will be greeted with this cheesy potato goodness.  We like to serve ours with Tapatio or Ketchup.


Some of the other flavor combinations I have tried:
  • Chopped bacon, diced onion, shredded sharp cheddar cheese
  • Chopped ham, green bell pepper, diced onion, shredded cheddar cheese
  • Cooked ground chorizo, diced jalapeno, diced onion, shredded pepperjack cheese
  • Loaded Veggies- chopped tomato, diced onion, diced bell pepper, chopped mushrooms

There are so many combinations you can use to adjust this recipe for a totally different casserole each and every time.  This also makes a great meal for potlucks and large family gatherings, especially Christmas morning.

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