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+ servings

Slow-Cooker Breakfast Casserole


  • 1 (30 oz) bag hash browns
  • 1 lb breakfast sausage, browned and drained
  • 8 oz shredded cheddar cheese
  • 8 oz shredded mozzarella cheese
  • ½ cup julienne-cut sun-dried tomatoes packed in oil, drained
  • 6 scallions, sliced, green and white parts
  • 14 eggs (large or XL)
  • ½ cup milk
  • salt + pepper


  • Prep a 6-quart slow cooker with clarified butter (or coconut oil).
  • Layer half of the hashbrowns on the bottom of the slow cooker.
  • Top with half each of the sausage, cheeses, sun-dried tomatoes, and green onion. Repeat layering, except for the cheese on the top layer
  • In a large bowl, add the eggs, milk, a heavy pinch of salt, and pepper. Beat with a whisk until well blended.
  • Pour evenly over potato-sausage mixture.
  • Top with the rest of the cheese.
  • Cook on Low for 8 hours or on High for 4 hours (or until eggs have set)