Slow Cooker Amish Breakfast Casserole
Slow Cooker Amish Breakfast Casserole is a cozy, satisfying breakfast made with eggs, potatoes, sausage, and cheddar. Assemble it before bed and wake up to a hot, hearty meal with almost no morning effort.
Ingredients
- Nonstick cooking spray or butter for greasing the slow cooker
- 1 bag (30 to 32 ounces) Frozen shredded hash browns unthawed
- 8 ounces Breakfast sausage pork or turkey, cooked and crumbled
- 1 1/2 cups Shredded cheddar cheese
- 8 Large eggs
- 1 cup Whole milk or 2% milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper optional
Instructions
- Grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a little butter.
- Spread the frozen shredded hash browns evenly across the bottom of the slow cooker, breaking apart any large clumps without thawing them.
- Sprinkle the cooked, crumbled breakfast sausage evenly over the hash browns.
- Scatter the shredded cheddar cheese over the sausage and hash browns in an even layer.
- In a medium bowl, whisk together the eggs, milk, kosher salt, and black pepper until smooth and well combined.
- Slowly pour the egg mixture over the layers in the slow cooker, covering as much of the surface as possible, and do not stir.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the eggs are set in the center and the edges are lightly golden.
- Turn the slow cooker to WARM if needed and let the covered casserole sit for about 10 minutes to firm up slightly.
- Spoon the casserole into bowls and serve hot with fresh fruit, toast, English muffins, salsa, hot sauce, sliced green onions, or sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot, covering loosely with a paper towel. For grab-and-go portions, chill the casserole completely, cut it into squares, and warm as needed.
Nutrition
Calories: 480kcal
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