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–+ servings

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 minutes
Total Time 9 hours
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

Nutrition

Calories: 277kcal
Keyword Slow Cooker Breakfast, Slow Cooker Recipes
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