Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

An easy overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage.
Course Breakfast
Cuisine American
Prep 30 minutes
Cook 6 hours
Total 6 hours 30 minutes
Servings 10 to 12 servings
Calories 431 kcal
Author Michelle


  • 32 ounces frozen shredded hashbrowns
  • 16 ounces breakfast sausage cooked and crumbled
  • 6 green onions finely chopped
  • 12 ounces sharp cheddar cheese shredded
  • 12 eggs
  • ¼ cup milk
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Additional salt and pepper to season the hash brown layers
US Customary - Metric


  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
  2. Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes

Nutritional values are based on on serving

Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 431 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 265mg88%
Sodium 831mg36%
Potassium 505mg14%
Carbohydrates 17g6%
Fiber 1g4%
Protein 24g48%
Vitamin A 740IU15%
Vitamin C 9.1mg11%
Calcium 300mg30%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.