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Lightly grease the inside of a 6-quart or larger slow cooker insert with butter or cooking spray.

Spread half of the thawed hash browns evenly across the bottom of the prepared slow cooker.

Layer half of the cooked and crumbled ground sausage over the hash browns.

Sprinkle half of the shredded cheese over the sausage layer.

Repeat the layers: add the remaining hash browns, followed by the remaining ground sausage, and finally the remaining shredded cheese.

In a large mixing bowl, crack the 12 large eggs. Add the 1/2 cup of whole milk, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.

Whisk the egg mixture thoroughly until all ingredients are well combined and the yolks and whites are fully integrated.

Carefully pour the whisked egg mixture evenly over the layered ingredients in the slow cooker, ensuring it seeps down through all the layers.

Place the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the eggs are set and the casserole is golden brown on top.

Once cooked, remove the lid and let the casserole rest for 10-15 minutes before serving. This allows it to firm up slightly and makes it easier to serve.

Serve warm and enjoy this hearty overnight breakfast casserole!


Lightly grease the inside of a 6-quart or larger slow cooker insert with butter or cooking spray.

Spread half of the thawed hash browns evenly across the bottom of the prepared slow cooker.

Layer half of the cooked and crumbled ground sausage over the hash browns.

Sprinkle half of the shredded cheese over the sausage layer.

Repeat the layers: add the remaining hash browns, followed by the remaining ground sausage, and finally the remaining shredded cheese.

In a large mixing bowl, crack the 12 large eggs. Add the 1/2 cup of whole milk, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.

Whisk the egg mixture thoroughly until all ingredients are well combined and the yolks and whites are fully integrated.

Carefully pour the whisked egg mixture evenly over the layered ingredients in the slow cooker, ensuring it seeps down through all the layers.

Place the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the eggs are set and the casserole is golden brown on top.

Once cooked, remove the lid and let the casserole rest for 10-15 minutes before serving. This allows it to firm up slightly and makes it easier to serve.

Serve warm and enjoy this hearty overnight breakfast casserole!
