Crock-Pot Breakfast

When was the last time you woke up and breakfast was already ready? Our friend Jeannie called one morning during Crock-Tober and asked if I had ever tried a breakfast bake in the crock-pot. I had not. She passed this along and I had to try it. I did swap out a couple things (since I don’t like pieces of onions) and I think it’s so so good! Try it soon so you can wake up to this amazing smell and have breakfast already done!



  • 2 lbs frozen hash browns (I used cubed)
  • 1 lb breakfast sausage , browned and drained
  • 3 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 large eggs
  • 1/4 cup milk
  • 1 teaspoon Lawry’s (divided)
  • 1/2 teaspoon onion powder



  1. Lightly grease large slow cooker with no-stick spray. Layer 1/3 of the hash-browns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1 cup of cheese. Repeat layers twice ending with the cheese.
  2. In a medium bowl, whisk together the eggs, milk, Lawry’s and onion powder. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.

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