Tuesday, April 3, 2012

Slow Cooker Egg Casserole

I love serving egg casseroles for breakfast and the slow cooker is perhaps the best kitchen tool I own to prepare the most important meal of the day. Best of all, I can put it all together the night before and have it ready early in the morning!

George Duran’s Slow Cooker Egg Casserole


PAM non-stick cooking spray
1 pkg. of frozen hash browns
2 C. Chopped vegetables (onions, peppers, drained Hunt's canned tomatoes recommended)
2 C. cooked sausage or bacon, chopped
1 bag shredded cheese (mozzarella or cheddar recommended)
3 cups Egg Beaters
½ cup Half & Half
1 tsp. Salt
1 tsp. Pepper

Spray a 6 quart slow cooker with PAM non-stick spray (so the cleaning is that much easier…you’re welcome!). Take a package of frozen hash brown and place half of it inside the casserole. Layer half of the chopped veggies, chopped sausage or bacon (note: this is optional) and shredded cheese. Repeat the layer with the second half of the hash brown and ingredients.
Mix 3 cups of Egg Beaters with ½ cup of half and half, salt and pepper. Pour mixture evenly inside the slow cooker. Cook on low for 5-6 hours.
You’re set to go for a fabulous breakfast casserole in the morning! 

Note: If you happen to need to sleep longer than 6 hours, simply add another ½ C. of half and half and let it cook for up to 8 hours.


  1. thank you for this, am going to make it tomorrow
    for brunch!

  2. Can't you use fresh eggs instead of eggbeaters? Would it make a difference??