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| Prep Time | 30 minutes |
| Cook Time | 6 hours |
| Servings |
servings
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Ingredients
- 26 oz. frozen shredded hashbrowns
- 16 oz. turkey breakfast sausage cooked and crumbled
- 6 green onions finely chopped, optional
- 12 oz. Sharp Cheddar cheese shredded
- 12 eggs
- 1 C 1% milk
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Additional salt and pepper to season the hash brown layers
Ingredients
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Instructions
- Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
- Layer â…“ of the hashbrowns on the bottom, then season with salt and pepper. Top with â…“ of the cooked sausage, then â…“ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Saturated Fat 8g
40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg
90%
Sodium 683mg
28%
Potassium 176mg
5%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 1g
Protein 25g
50%
Vitamin A
13%
Vitamin C
0.5%
Calcium
27%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.