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Crock Pot Sausage Breakfast Casserole recipe via flouronmyface.com

Crock Pot Sausage Breakfast Casserole

Arlene Mobley - Flour On My Face
Crock Pot Sausage Breakfast Casserole is make with fluffy eggs, breakfast sausage links, hash brown potatoes and cheese. Slow cooking breakfast on a Sunday or special holiday morning is a great way to feed the family.
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 326 kcal


  • 12 - 18 links cooked breakfast sausages
  • 28 ounce Potatoes O'Brien Hash Browns
  • 12 large eggs beaten well
  • ½ cup milk
  • ½ cup sour cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 teaspoons dry parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
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  • Spray the bottom and sides of a casserole crock pot with vegetable spray.
  • Sprinkle half the Potatoes O'Brian over the bottom of the crock pot.
  • Arrange the link sausage evenly over the hash browns.
  • Cover the sausage with remaining hash browns.
  • Beat the eggs, sour cream, milk, salt, pepper and parsley in a large bowl.
  • Mix the cheese into the egg mixture and pour over the top of the hashbrowns.
  • Cover with a layer of paper towels and cook for 3 hours or until the eggs are set in the center.


Calories: 326kcal | Carbohydrates: 20g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 593mg | Potassium: 470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 738IU | Vitamin C: 9mg | Calcium: 240mg | Iron: 3mg
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