Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole
  • cooking spray
  • 1 pound bulk Italian sausage
  • 1 (26 ounce) package frozen hash-brown potatoes
  • 1 (16 ounce) package shredded mozzarella cheese
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
  4. Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
  5. Cook on Low for 6 to 8 hours.

05/07/2018
Slow Cooker Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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