Let your slow cooker do the work and don't worry about adding any sides because this dish already has everything—hash browns, sausage, cheese and eggs. Just sip your coffee and cut up some fruit, and breakfast or brunch is served. —Debbie Glasscock, Conway, Arkansas
All-in-One Slow-Cooker Breakfast
Test Kitchen tip
All-in-One Slow-Cooker Breakfast
Prep Time
20 min
Cook Time
3 hours
Yield
6 servings
Ingredients
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 6 green onions, thinly sliced
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 6 large eggs
- 1/4 teaspoon pepper
- Chopped fresh parsley
- Optional: Salsa and additional sour cream
Directions
- In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, crumbling sausage; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended.
- Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.
Nutrition Facts
1 serving: 654 calories, 44g fat (19g saturated fat), 276mg cholesterol, 1194mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 29g protein.
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