Easy Crock Pot Potato Sausage And Egg Breakfast Recipes

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SLOW COOKER SAUSAGE BREAKFAST CASSEROLE



Slow Cooker Sausage Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 12 servings (about 1 cup each)

Number Of Ingredients 10

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
  • 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
  • 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
  • 4. Pour evenly over potato-sausage mixture.
  • 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
  • Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE



Slow-Cooker Sausage and Egg Breakfast Casserole image

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h20m

Yield 8

Number Of Ingredients 11

12 eggs
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Colby cheese (4 oz)
1/2 cup chopped green onions
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 lb bulk pork sausage, cooked, drained
1/2 cup chopped roasted red peppers or chopped red bell pepper

Steps:

  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
  • Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 340 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE



Slow Cooker Sausage Breakfast Casserole Recipe image

Whether you're in need of a breakfast, brunch, or brinner recipe to feed a crowd, our slow cooker sausage breakfast casserole is a winner.

Provided by Camille Beckstrand

Categories     Breakfast

Time 4h10m

Number Of Ingredients 11

30 ounces Frozen Shredded Hash browns (1 package)
1 pound ground sausage (browned and drained)
2 cups shredded cheddar cheese
½ cup shredded Mozzarella cheese
1 onion (diced)
1 green pepper (diced)
1 red pepper (diced)
12 eggs
½ cup milk
½ teaspoon salt
¼ teaspoon black ground pepper

Steps:

  • Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
  • Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
  • Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
  • Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
  • Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Nutrition Facts : Calories 511 kcal, Carbohydrate 23 g, Protein 29 g, Fat 33 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 323 mg, Sodium 851 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY CROCK POT POTATO, SAUSAGE AND EGG BREAKFAST



Easy Crock Pot Potato, Sausage and Egg Breakfast image

You won't believe how easy this is...and a wonderful warm breakfast to wake up to. The potatoes are very soft and have wonderful flavor. I hope you like this as much as we do!

Provided by Miss Diggy

Categories     Breakfast

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) box sausage links, cooked
1 (16 ounce) package frozen hash browns
1 small onion, diced
8 eggs
2 (10 3/4 ounce) cans cream of mushroom soup
3 tablespoons water
salt
pepper

Steps:

  • Put hash browns into crock pot.
  • Put onions on top of hash browns.
  • Lay links on top of onions.
  • Mix together the eggs, soup, water, salt and pepper.
  • Pour evenly over everything in the crock pot.
  • Cook on low for 8 hours, or until done.
  • It may only take 4 hours, just depends on your crock pot.

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