If you’re looking for an effortless and hearty morning meal, this cheesy hash brown casserole is your new best friend. Just customize the ingredients, layer them in your slow cooker, and wake up to the warm, comforting aroma of a home-cooked breakfast. It’s the perfect do-ahead dish for busy mornings, or for feeding a crowd without getting stuck in the kitchen.
Ingredients
- 1 (30-ounce) bag frozen hash browns
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup diced bell peppers (any color you like)
- ½ cup diced onions
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika (optional)
Instructions
Start by spraying the inside of your slow cooker with nonstick cooking spray, ensuring an easy clean-up later. Spread half of the frozen hash browns across the bottom. Top with half the sausage, bell peppers, onions, and cheese. Repeat these layers one more time to build up the casserole.
In a separate bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika (if you like a hint of smoky depth). Carefully pour this mixture over your layers in the slow cooker. Cover and cook on low for 6 to 8 hours (or on high for about 3 to 4 hours), until the eggs are set and the casserole’s top is golden and bubbly.
When it’s cooked through, lift the lid and let the casserole rest for 10 minutes before scooping portions onto plates. Sprinkle a bit of extra cheese or fresh herbs on top if you want a little extra flair.
This breakfast casserole is perfect for busy weekdays, holiday brunches, or when you’re simply craving an easy, comforting meal. It’s delicious as-is, but feel free to adapt it to your nutritional needs—using turkey sausage instead of pork, adding spinach, or swapping in dairy-free cheese all work nicely. The best part is that breakfast practically makes itself while you snooze, so you can rise and shine to a warm, hearty dish that’s sure to please everyone around the table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
