Slow Cooker Hashbrown Egg Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 262.4
  • Total Fat: 18.4 g
  • Cholesterol: 183.7 mg
  • Sodium: 410.8 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 14.8 g

View full nutritional breakdown of Slow Cooker Hashbrown Egg Casserole calories by ingredient
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Introduction

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Number of Servings: 16

Ingredients

    1 lb. frozen shredded hash browns
    8 oz sour cream
    8-16 oz shredded cheddar (depending on how cheesy you want it – you can also use part cream cheese)
    1 lb sausage or bacon fried and drained
    1 onion diced sautéed
    12-18 eggs scrambled (depending how eggy you want it)
    Optional – bell pepper and/or tomatoes sautéed
    Salt
    Pepper

Directions

Place frozen hash browns in a slow cooker on high to thaw, salt and pepper to taste, stir frequently. Add sour cream and cheddar/cream cheese when potatoes soften and turn slow cooker to low. Fry bacon or sausage and add to slow cooker; sauté onions and add to slow cooker; and then scramble eggs, salt and pepper to taste, and add to slow cooker. Cook on low until thoroughly heated through.

Serving Size: 16

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