SlowCooker Sausage, Hash Brown & Cheddar Breakfast

Marcia McCance


I have not made this but wanted to remember it for Christmas!!

I got it from:

Looks and sounds delicious to me!!


☆☆☆☆☆ 0 votes

3 to 6
Slow Cooker Crock Pot


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  • 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.

Printable Recipe Card

About SlowCooker Sausage, Hash Brown & Cheddar Breakfast

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