When my mom made this fabulous recipe for us a few weeks ago, I knew I had to share it with you! Hashbrowns, eggs, and sausage – it’s a country breakfast all in one pot!
Since this breakfast casserole is in the crockpot overnight, you’ll wake up to the aroma of breakfast cooking!
Overnight Crockpot Breakfast Casserole
- 26 ounce bag frozen hashbrowns
- 12 eggs
- 1 cup milk
- 16 oz. roll of sausage
- Salt & pepper
- Onion Powder
- 16 ounces shredded cheddar cheese
Cook the sausage on high heat and drain. Spray your crockpot with cooking spray and evenly spread hashbrowns on the bottom. Crack the eggs into a bowl and slowly mix well. Add milk, salt and pepper and set aside. Place the cooked sausage on top of the hashbrowns, add the cheese and mix well! Top with the egg mixture and spread evenly! Cook on low for 8 hours. (If you want to sleep in, feel free to make this the day before and keep it on warm all night.)
*When mom made this for us, she put the cheese and sausage on top instead of mixing it in. So, as you can see, this recipe is very versatile. You could easily use ham or bacon instead of sausage if you’d like.