Crock Pot Hash Brown Breakfast Casserole Recipes

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• 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.
• Cook on Low for 6 to 8 hours.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

CROCK POT HASH BROWN BREAKFAST CASSEROLE

Steps:

• 1. SPRAY A 6 QT. SLOW COOKER WITH COOKING SPRAY. LAYER 1/2 THE POTATOES ON THE BOTTOM OF THE 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 SALT AND PEPPER IN A LARGE BOWL WITH A FORK OR WHISK UNTIL WELL BLENDED.
• 4. POUR EVENLY OVER POTATOE-SAUSAGE MIXTURE.
• 5. COOK ON LOW SETTING FOR 8 HOURS OR ON HIGH SETTING FOR 4 HOURS OR UNTIL EGGS ARE SET
• 6. Substitute 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled for Jimmy Dean® Original Sausage Crumbles.

CROCK-POT FULLY LOADED BREAKFAST CASSEROLE RECIPE

Steps:

• Spray the insert of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray and set aside.
• Dice bacon and cook it in a large frying pan until it is crisp and drain it on a plate lined with paper towels, set aside.
• Pour off bacon fat from pan (save it, if that is your thing).
• To the same pan add the diced onions, red bell pepper and breakfast sausage.
• Cook and crumble the sausage until it is fully cooked and no longer pink and the onions are translucent.
• In a bowl scramble 6 eggs seasoning with salt and pepper to taste (I do about 1/4 tsp pepper and just a pinch of Kosher salt)
• Add the frozen diced potato hash browns, bacon, sausage mixture to the slow cooker.
• Add 2 cups shredded cheese and pour the scrambled eggs in.
• Give everything a stir and then flatten out evenly in the slow cooker.
• Top with remainder 1 cup cheese.
• Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

CROCKPOT HASH BROWN BREAKFAST CASSEROLE

Steps:

• I used a 6 quart Smart-Pot for this recipe. Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
• n a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns. Cover and cook on low for 6-8 hours, or on high for 3-4.
• This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
• NOTE: I made this vegetarian this morning. I used 1/3 of a small yellow onion, 1 red and 1 green bell pepper diced, and 1 cup sliced mushrooms, chopped. I also upped the cheese to 2 cups.
• I then cooked on high for 4 hours, then another 30 min with the top off to release condensation. It was wonderful. Since there isn't the additional flavor from the sausage, I increased the salt and pepper to 1 1/2 tsp of each, total.