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Slow Cooker Breakfast

Bill & Melissa

"Wake up to a hot breakfast!"
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6 h 20 m servings 382 cals
Original recipe yields 12 servings


  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over the hash brown potatoes; top with Cheddar cheese.
  3. Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker.
  4. Cook on Low for 6 to 8 hours.


  • Cook's Note:
  • I've used maple sausage, which is very good, too.
  • If you sleep more than 6 to 8 hours and lack the discipline to get up just to turn off the slow cooker (like myself), feel free to make this the day before and keep it on warm all night.

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Read all reviews 23
  1. 27 Ratings

Most helpful positive review

We thought this was good! The only thing I did different was to use 4 raw potatoes cubed, because I didn't have the hash browns. It worked just fine and tasted yummy. Next time I will probably a...

Most helpful critical review

Great concept but tasted horrid

Most helpful
Most positive
Least positive

We thought this was good! The only thing I did different was to use 4 raw potatoes cubed, because I didn't have the hash browns. It worked just fine and tasted yummy. Next time I will probably a...

Great recipe! Skipped the mustard.. I used the Obrien Hash Browns that had peppers and onions already in it and added pepper jack cheese to the cheddar cheese to add a little spice to this. I...

we liked this. It is a great basic recipe for breakfast casserole. Perfect for our Christmas potluck where picky kids didn't have to pick anything out of it! we 1/2 it and layered so cheese a...

Loved this recipe and so did my family. I forgot to defrost the hash browns (it was Christmas Eve!) and I used O'brien potatoes with the peppers and onions already in them. Even though the potat...

This was a hit at the office party and I will definitely make it again. I added sautéed onion and red pepper to the thawed hash browns. I also omitted the ground mustard and added several dash...

This was super simple to throw together. I added some garlic as others had suggested. Rated 4 stars only because the dish was still a little bland. But for a group, it works well, especially wit...

I used lbs of sausage and cooked on low for 6 hours with frozen hashrowns. Will try another type of cheese next time. Cheddar didn't melt well. Made it for camping with a group and all agreed...

Was my first time making this - I was nervous it would not be finished in time so I started early. It only took 3 hours to cook (so it was finished 3 hours too early). I layered the hash brown...

This recipe was good, but a bit dry. I agree that the cheese should be dispersed throughout the layers. I would also use about half of the hash brown potatoes.