Recipe By Bill & Melissa
Published Jun 8th
Prep 15m Cook 6h 5m Additional - Ready In 6h 20m
Servings 12 servings Calories 381.9

Wake up to a hot breakfast!

Recipe Ingredients

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

Cooking Directions

  1. 1 Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.
  2. 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. Spread sausage over the hash brown potatoes; top with Cheddar cheese.
  3. 3 Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker.
  4. 4 Cook on Low for 6 to 8 hours.

Nutrition Facts

  • Calories 381.9
  • Carbohydrate 13.1 g
  • Cholesterol 248.5 mg
  • Fat 30 g
  • Fiber 0.9 g
  • Protein 22.8 g
  • Saturated Fat 14 g
  • Sodium 680.2 mg
  • Sugar 1.5 g

Chef's Notes

I've used maple sausage, which is very good, too; If you sleep more than 6 to 8 hours and lack the discipline to get up just to turn off the slow cooker (like myself), feel free to make this the day before and keep it on warm all night.


  1. This was super simple to throw together. I added some garlic as others had suggested. Rated 4 stars only because the dish was still a little bland. But for a group, it works well, especially with kids. Great for camping as so easy to prepare. The adults jazzed it up by topping with salsa. Will - Read more ...
  2. This was a hit at the office party and I will definitely make it again. I added sautéed onion and red pepper to the thawed hash browns. I also omitted the ground mustard and added several dashes of curry powder to the eggs. To make the eggs a bit fluffier I used a 1/2 cup - Read more ...
  3. I used lbs of sausage and cooked on low for 6 hours with frozen hashrowns. Will try another type of cheese next time. Cheddar didn't melt well. Made it for camping with a group and all agreed that I need to keep this recipe!!
  4. Was my first time making this - I was nervous it would not be finished in time so I started early. It only took 3 hours to cook (so it was finished 3 hours too early). I layered the hash browns cheese and sausage throughout and added cheese at the top when it was finished. - Read more ...
  5. Great concept but tasted horrid
  6. This recipe was good but a bit dry. I agree that the cheese should be dispersed throughout the layers. I would also use about half of the hash brown potatoes.
  7. Great recipe! Skipped the mustard.. I used the Obrien Hash Browns that had peppers and onions already in it and added pepper jack cheese to the cheddar cheese to add a little spice to this. It was a hit for the office breakfast. I also used the casserole crockpot which is not as deep as - Read more ...
  8. We thought this was good! The only thing I did different was to use 4 raw potatoes cubed, because I didn't have the hash browns. It worked just fine and tasted yummy. Next time I will probably add onions, mushrooms, and green peppers for more flavor.
  9. Loved this recipe and so did my family. I forgot to defrost the hash browns (it was Christmas Eve!) and I used O'brien potatoes with the peppers and onions already in them. Even though the potatoes were still frozen this cooked very well. This recipe is also so versatile that you can add any seasoning - Read more ...
  10. we liked this. It is a great basic recipe for breakfast casserole. Perfect for our Christmas potluck where picky kids didn't have to pick anything out of it! we 1/2 it and layered so cheese and meat potatoes were in the middle. yummy!