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Slow Cooker Breakfast Casserole with Salsa

  • Cooking Time:

    6–7 hours
  • Servings:



1 pack­age (30 ounces) frozen hash browns, unthawed
2 pack­ages (9.6 ounces each) ful­ly cooked refrig­er­at­ed pork sausage break­fast links, sliced into 1/4-inch pieces
1 c. chopped onion
2/3 c. chopped green bell pep­per
1–1/2 c. pre-shred­ded ched­dar cheese
12 eggs
1–1/4 c. milk
2 tsp. chili pow­der
2 tsp. salt
1/2 tsp. black pep­per
8 oz. jar pre­pared sal­sa


  1. Place unopened bag of frozen hash browns on a work sur­face and press on bag to loosen pota­to pieces and elim­i­nat­ing any large chunks.
  2. Scat­ter 1/3 of the frozen pota­toes into a 6-quart slow cook­er. In order, top with 1/3 of the sliced sausage, 1/3 of the onion, 1/3 of the green pep­per, and 1/3 of the cheese. Repeat to make 3 lay­ers, start­ing with pota­toes and end­ing with cheese.
  3. Whisk eggs in a large mix­ing bowl. Add milk, chili pow­der, salt, and pep­per, and whisk to blend well. Slow­ly pour milk mix­ture even­ly over top of pota­to mix­ture, allow­ing it to soak in.
  4. Cov­er. Cook on Low for 6–7 hours, or until the sausage is gold­en brown and mix­ture is set, but still creamy.
  5. Scoop up serv­ings of casse­role and place on serv­ing plates.

Serve with sal­sa along­side, and pass any remain­ing sal­sa.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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