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Crockpot Hashbrown Casserole

Crockpot Breakfast Casserole


  • 1 30 oz bag frozen shredded hash browns, thawed
  • 1 lb. breakfast sausage cooked and drained (hot, mild or sage)
  • 2 cups sharp cheddar cheese shredded
  • 1 16 oz carton Egg Beaters Original or six eggs
  • 1 10 oz can diced tomatoes, drained
  • 1/4 cup low-fat milk
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper divided


  1. Spray crockpot with non stick cooking spray.
  2. Cook sausage in large skillet over medium heat, stirring and breaking up sausage until no longer pink. Drain well.
  3. While sausage is cooking, whisk together eggs, milk, dry mustard and garlic powder.
  4. Begin layering first with thawed hash browns on bottom of crockpot.
  5. Season with half the salt and pepper.
  6. Add half the cooked sausage crumbles.
  7. Add whole can of diced tomatoes.
  8. Add half package (one cup) cheese.
  9. Repeat layers with remaining hash browns (season with remaining salt and pepper) and sausage.
  10. Pour egg mixture on top.
  11. Add remaining one cup cheese.
  12. Cook on high for 4-6 hours or low 2-4 hours.

Recipe Notes

If you would prefer to cook this in the oven, preheat oven to 350 degrees and cook for 30-45 minutes or until knife poked in center comes out clean.