Slow Cooker Breakfast Casserole

Contributed By: Terry Borden


1 package (30 ounces) frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper


1. 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.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Cook: 7 hours YIELD: 12 servings.

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