Name: Slow Cooker Egg Casserole
Prep time: 20 min
Total time: 540 min
Ingredients: 1 lb frozen hashbrowns; 1 lb cooked sausage, diced; 8 oz cheddar cheese, shredded; 12 eggs; 1 tsp garlic; 1 tsp salt; 1 pepper, diced; 1 onion, diced

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This gluten-free slow cooker egg casserole recipe can be customized to two sides and is the perfect homemade breakfast for overnight visitors.

Slow Cooker Egg Casserole Recipe

My cooking philosophy is to keep it healthy and easy.

Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

Slow Cooker Egg Casserole Recipe

I have been making this slow cooker egg casserole recipe for several years.

One of the highlights of this recipe is that it can be customized to two sides.

The morning we had this for breakfast there was a kids’ side (no peppers or onions) and a mommy and daddy side (give us #alltheveggies).

It has been a process of trial and error to determine the best amount of time so that it is not still runny but not overcooked. The key to this recipe is having a slow cooker that has an automatic warming function so that when it hits 9 hours it will automatically switch to “warming” that way if your guests happen to sleep in you aren’t serving burnt eggs for breakfast!

I am a huge fan of my Hamilton Beach Slow Cooker, and if this doesn’t speak for itself, ours was a wedding present (8 years ago) and this slow cooker is still going strong!

Bon appetit!!

SLOW COOKER EGG CASSEROLE RECIPE

See this? You can customize your casserole on either side. The kids’s side is on the right which does not have the veggies.

You can leave the cheese out of the recipe if you want to keep it dairy free!

Here you can see the side with the peppers is darker.

SO YUMMY and SO EASY!

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Slow Cooker Egg Casserole

Ahna Fulmer // Hammers N Hugs

This gluten-free slow cooker egg casserole recipe can be customized to two sides and is the perfect homemade breakfast for overnight visitors.

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Prep Time 20 mins

Total Time 9 hrs

Course Breakfast

Cuisine American

Servings 10 Servings

Calories 277 kcal

Equipment

Slow Cooker

Ingredients

1 lb frozen hashbrowns
1 lb cooked sausage, diced
8 oz cheddar cheese, shredded
12 eggs
1 tsp garlic
1 tsp salt
1 pepper, diced
1 onion, diced

Instructions

Place the hashbrowns and sausage in the bottom of the slow cooker.
Add the veggies and half the cheese to one side or the whole dish according to preference.
Mix the eggs, garlic and salt and slowly pour over the hashbrowns and sausages.
Top with the cheese or opt out if dairy free.
Cook on low for 8-9 hrs.

Notes

Macros Per Serving (approx 1 cup): 15g Net Carbs, 15g Fat, 17g Protein

Keyword Slow Cooker Breakfast, Slow Cooker Recipes

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