THE RECIPE JOURNAL · Breakfast
Slow Cooker Egg and Cheese Casserole
This easy slow cooker casserole is a comforting way to start your day with a warm, cheesy breakfast. Perfect for busy mornings, it comes together quickly and is sure to please the whole family.
FROM THE KITCHEN • Slow Cooker Egg and Cheese Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by lining your slow cooker with a liner and giving it a quick spray with cooking spray to keep things from sticking. Heat a large skillet over medium-high heat, then add the sausage. Cook it, breaking it up as it browns, until it’s crumbly and no longer pink—about 5 to 7 minutes. Drain off any grease and set the sausage aside.
02
Step 2
In a bowl, whisk together the eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper until well combined.
03
Step 3
Now, layer the casserole right in the slow cooker. Begin with a third of the hash browns, then add a third of the cooked sausage, followed by a third of the shredded Cheddar. Repeat this layering two more times so everything is evenly spread out. Pour the egg mixture over the top.
04
Step 4
Cover and cook on low for 6 to 8 hours, or until the eggs are fully set and the casserole is heated through. Enjoy!
Why you’ll love it
This dish is perfect for busy mornings because it cooks slowly while you get ready or sleep. It combines creamy eggs and melted cheese in a comforting, easy-to-make meal. Plus, it’s great for feeding a crowd or prepping ahead for the week.
How to serve
Serve warm with a side of fresh fruit or a simple green salad to balance the richness. You can also add a dollop of salsa or hot sauce for extra flavor. Toasted English muffins or crusty bread make great accompaniments.
Storage & leftovers
Allow the casserole to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until warm or use a low oven to keep the texture intact.
