Slow Cooked Breakfast

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Taking an old family favorite and making it in the slow cooker y’all! My great grandma, “Big Mama”, taught the women in our family how to get...

Prep Time 30 mins
Cook Time 8 hrs
Temp Low

Slow cooked breakfast for a quick paced world.


  • 12 Eggs
  • 1 Package Frozen O’Brien hash browns
  • 1 Pound Cooked and cut up bacon, ham or sausage (or a mix of them)
  • 1/2 Cup Diced onion (of course I used more….also used green peppers)
  • 3/4 Pound Shredded cheddar cheese
  • 1 Cup Milk
  • 1/2 Teaspoon Dry mustard
  • 1 Cup Sour cream
  • Salt and pepper and other seasonings, to taste


  1. Step One

    Spray 6 quart slow cooker with nonstick spray.

  2. Step Two

    Put ½ of the hashbrowns, meat, and onion mixture. Sprinkle on half the cheese. Repeat.

  3. Step Three

    Mix together eggs, milk, sour cream and seasonings. Pour this mixture over the top of ingredients in slow cooker.

  4. Step Four

    Cook on low for eight hours.

Crockin' Reviews Add Review
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  2. Debbie C

    I did not care for the texture of this dish…I think the potatos were too mushy. I will try again with fresh, sliced or diced potatos and see if this improves the outcome. As always, I love the inspiration trying a new recipe gives me!

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  3. Krista

    Yummy! I halved the recipe and I left out the dry mustard and it was still really good.

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  4. Barbara R.

    I fix this for my church breakfast on Cassarole Sunday’s. There is never anything left for me to take home! I switched to the shredded hashbrowns and use a can of cheddar cheese soup instead of the milk. It’s much creamier, and I rarely have milk on hand, anyway…

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  5. Crockin Girls

    Crockin Girls

    I like how you made it a little healthier, Lisa! Good to know it’s still good with the Southwest eggbeaters.
    And LeAnne…sounds like some yummy ideas! We have other breakfast casseroles on here that call for 18 eggs. Isn’t that funny…you would think 12 would be enough :)
    And Sherri…you can never go wrong with more cheese! LOL

  6. Sheri F.

    I made this recipe last night. It’s good, I would definitely try it again, but 8 hrs was too long to cook. When I got up this morning, it had started to burn around the edges & the bottom. I also think next time I’ll add a little more cheese & some more veggies to the recipe.

  7. LeAnne W.

    Well my husband and I think the amount of potatoes overwelms the flavor. We couldn’t really tell there were eggs in the dish (I used 1 dozen eggs). I will make again but use 1/2 the amount of hash browns, put 2 lbs of meat (I used sausage but will use sausage/bacon next time). We added salsa to the finished product to add more flavor. Definitely worth a try.

  8. Lisa H.

    I used the Southwest eggbeaters. This is my families new favorite recipe.

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