Real Recipes From Real Home Cooks ®

slowcooker sausage, hash brown & cheddar breakfast

Recipe by
Marcia McCance
Stone Mountain, GA

I have not made this but wanted to remember it for Christmas!! I got it from: Looks and sounds delicious to me!!

yield 3 to 6
method Slow Cooker Crock Pot

Ingredients For slowcooker sausage, hash brown & cheddar breakfast

  • 32 oz
    frozen shredded hashbrowns (or can shred your own raw potatoes -- no chemicals that way)
  • 16 oz
    breakfast sausage, cooked and crumbled (i like jimmy dean with no msg)
  • 6
    green onions, finely chopped
  • 12 oz
    sharp cheddar cheese, shredded (shred your own to eliminate corn starch from store bought shredded cheese))
  • 12
    eggs (whole)
  • 1/4 c
  • 1/4 tsp
    garlic powder (i like granulated garlic, it pours better)
  • 1/2 tsp
  • 1/2 tsp
    pepper (or to taste)
  • additional salt and pepper to season the hash brown layers

How To Make slowcooker sausage, hash brown & cheddar breakfast

  • 1
    Grease the insert of a 6-quart slow cooker with butter.
  • 2
    Layer ⅓ of the hash browns on the bottom, then season with salt and pepper.
  • 3
    Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese.
  • 4
    Repeat the layers two more times, ending with the cheese.
  • 5
    In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  • 6
    Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
  • 7
    Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.