Easy Overnight Breakfast Casserole (Printable Version)

Layers of hash browns, sausage, eggs, and cheddar slow-cooked for a warm morning meal.

# Everything You’ll Need:

→ Base

01 - 30 oz frozen shredded hash browns

→ Protein

02 - 1 lb breakfast sausage, cooked and crumbled

→ Cheese

03 - 2 cups shredded cheddar cheese

→ Egg Mixture

04 - 12 large eggs
05 - 1 cup milk
06 - 1/2 cup sour cream (optional)
07 - 1/2 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste

→ Preparation

10 - Butter or nonstick spray for greasing

# Steps to Cook:

01 - Grease a 6-quart slow cooker with butter or nonstick spray.
02 - Spread half of the frozen hash browns evenly in the bottom of the slow cooker.
03 - Scatter half of the cooked sausage and half of the shredded cheddar cheese over the hash browns.
04 - Layer the remaining hash browns, sausage, and cheddar cheese in the same order.
05 - In a large bowl, whisk together eggs, milk, sour cream (if using), garlic powder, salt, and black pepper until fully blended.
06 - Pour the egg mixture evenly over the layered ingredients in the slow cooker. Gently press down to ensure absorption.
07 - Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours until the center is set.
08 - Allow the casserole to rest for 10 minutes before slicing. Serve warm.

# Extra Suggestions:

01 - For a creamier texture, include the optional sour cream in the egg mixture.

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