Recipe By tconstantine
Rating
Published Apr 2nd
Prep 15m Cook 6h 5m Additional - Ready In 6h 20m
Servings 8 servings Calories 640.9

Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.

Recipe Ingredients

  • cooking spray
  • 1 (26 ounce) package frozen hash brown potatoes, thawed
  • 12 eggs, beaten
  • 1 cup milk
  • 1 tablespoon ground mustard
  • salt and ground black pepper to taste
  • 1 (16 ounce) package maple-flavored sausage
  • 1 (16 ounce) package shredded Cheddar cheese

Cooking Directions

  1. 1 Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
  2. 2 Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
  3. 3 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. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
  4. 4 Cook on Low for 6 to 8 hours.

Nutrition Facts

  • Calories 640.9
  • Carbohydrate 21.3 g
  • Cholesterol 375.6 mg
  • Fat 54 g
  • Fiber 1.4 g
  • Protein 35.7 g
  • Saturated Fat 22.8 g
  • Sodium 989.2 mg
  • Sugar 3.3 g

Reviews

  1. This is a great base recipe. We prepared it first thing in the morning so it would be ready for brunch after church. We've made it a few times and prefer it with the hash browns that have peppers and onions added plus we swap precooked bacon for the sausage. Be creative based on how - Read more ...
  2. I changed the original recipe quite a bit. First I started with putting the hash browns in the crockpot on high while I prepared everything else. I then cooked up plain pork sausage. I added fresh garlic while cooking the sausage and some maple syrup. I didn't drain all the grease off for flavor. I - Read more ...
  3. excellent! Everyone loved it- done just as written with one technique change - instead of whisking the egg mixture I put it in the blender. The air whipped into it made the final result more than 2" high in a standard oval crockpot. This kept in the moisture very well. The sausage moved up to - Read more ...
  4. This was just ok for us. It had way too many hashbrown potatoes in it. I would definitely cut those in half next time. I loved the ease of preparation and really enjoyed waking up to breakfast already cooked. With some tweaks this would be fantastic!
  5. I make my own hash browns with a large potato then drain in a sieve! Then layer in the cooking pot!
  6. I made this, but wanted to up the flavor so I did not cook the sausage before and let it cook in the slow cooker this adds flavor to the dish from the fat. Also, I added some leftover potatoes, and a few other leftovers I mixed in amongst the layers. It added flavor and - Read more ...
  7. This was very easy and I enjoyed it. A little bland but I can't wait to play around with this recipe adding different ingredients like mushrooms or onions.
  8. This is the second slow cooker breakfast casserole I've made and I was concerned about the texture as the first one I made had an off texture. No worries with this one. I chose to use canadian bacon as my protein and added diced onion and yellow red peppers. As I was preparing it, I - Read more ...
  9. Sorry but this recipe was not for us. The hash browns were kind of watery and had a different texture. Couldn't really tell that there were a dozen eggs in it. DH said that he would rather have had scrambled eggs and sausage the traditional way. I must say though that the preparation was easy. - Read more ...
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