[Recipe] Overnight Slow-Cooker Sausage and Hash Brown Breakfast Casserole

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I am very excited!

My parents (the best parents a girl could ask for, by the way) got me a brand new slow cooker for my birthday (just a couple of days ago)! A new appliance in my household is always cause for serious celebration. It’s kind of a “throw your arms in the air” situation. I love new kitchen stuff.

A slow cooker might just change the way we eat around here. Well, at least the way we cook. I love the new possibilities this one appliance holds.

This overnight casserole, perfect for a Christmas morning set-it-and-forget-it meal for a crowd, is hearty, filling, and great for serving a crowd. It was first served to us my our great friend Holly. Holly is one of the best hostesses I’ve ever had the pleasure of staying with – she always makes sure we’re well taken care of when we visit she and her husband and their cutie pants daughter.

Holly, I stalked your Pinterest boards to find it again. Now I can’t wait for breakfast tomorrow morning!

You heard me right – I’m not actually eating this on my Christmas morning. It’s a family tradition of ours to have a huge Christmas breakfast prepared mostly by my dad on Christmas morning. We all agree, it’s our favourite meal of the year. It’s the meal with “all the meats” and dessert. I think it might really be our favourite meal because we’re all together at the table laughing in front of the Christmas tree. With shortbread cookies. 🙂

Either way, there’s no messing with Christmas breakfast in our family. No need to fix what’s never been broken.

I hope this casserole sneaks onto your table Christmas morning. You won’t be disappointed. Don’t skip adding the sun-dried tomatoes (or regular tomatoes, if you’d prefer). We used hot italian sausage, for a bit of an added kick. Additional vegetables, like mushrooms, onions, and green peppers would be great in this casserole.

Thanks again Holly!

[Recipe] Overnight Slow-Cooker Sausage and Hash Brown Breakfast Casserole

1 bag frozen shredded hash brown potatoes
1 lb ground sausage
2 cups shredded cheese
1/2 cup shredded parmesan cheese
1/2 cup chopped sun-dried tomatoes packed in oil, drained
6 green onions, chopped
12 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper


Have your slow cooker (at least a 6 qt) at the ready.

Scramble fry the sausage in a large skillet over medium heat, breaking it up into crumbles.


In the meantime, go ahead and chop the green onions and sun-dried tomatoes.


Spray crock of the cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.


Top with half of the each of the sausage mixture, mozzarella and Parmesan cheese, sun-dried tomatoes, and green onion. Repeat layering, finishing off each of the potatoes, sausage, cheeses, and veggies.




Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. If you’re terrible at cracking eggs, ask your cute assistant chef to help.



Pour eggs evenly over other layered ingredients.



Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

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casserole 12

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