Slow Cooker Hashbrown Egg Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 266.8
  • Total Fat: 18.4 g
  • Cholesterol: 183.7 mg
  • Sodium: 426.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 14.9 g

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


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Number of Servings: 16


    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 large onion diced
    1 large bell pepper diced
    1 14.5 oz can diced tomatoes (drain about half the liquid)
    12-18 eggs scrambled (depending how eggy you want it)


Place frozen hash browns in a slow cooker on medium or high to thaw, salt and pepper to taste, stir occasionally. 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, bell pepper, and tomatoes 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.
Optional - instead of scrambling the eggs you can add the egg mixture to all the cooked ingredients and bake in the oven for 45-60 minutes until the middle is solid.

Serving Size: 16