Monday, January 16, 2012

Slow Cooker Sausage Breakfast Casserole

I am always on the lookout for breakfast recipes that are convenient and doesn't make us stand in the kitchen for hours on end. I know when I first get up, the last thing I want to do is stand in the kitchen cooking a large breakfast. One of our go-to breakfasts is Egg Strata. If you've never heard of this and would like the recipe, let me know. I am happy to share!

This weekend we tested a new recipe we found we liked well. This will now be another of our go-to breakfasts!

Slow Cooker Sausage Breakfast Casserole


  • 1 pkg. (26 ounces) frozen shredding hash brown potatoes
    1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
    1 cup (4 ounces) shredded mozzarella cheese
    1/2 cup (2 ounces) shredded parmesan cheese
    1/2 cup julienne cut sun dried tomatoes packed in oil, drained
    6 green onions, sliced
    12 eggs
    1/2 cups milk
    1 teaspoon salt
    1/4 ground black pepper  


1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 


12 servings (about 1 cup each)

NOTE: Our variation on this was to omit the sun-dried tomatoes (hubby does not like them) and we added a bag of real bacon Bacon Bits. 

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