Ingredients
Scale
- 1 roll breakfast sausage
- 1 (30 oz) bag frozen shredded potatoes
- 1 (32 oz) bag shredded colby jack cheese
- 8–12 eggs, beaten
- 2–4 cups milk
- 1 tbsp garlic salt
Instructions
- Brown the ground breakfast sausage.
- Layer half the bag of potatoes on the bottom of the slow cooker.
- Cover the potatoes with shredded cheese.
- Layer half the cooked sausage over the cheese and potatoes.
- Repeat with another layer of potatoes, sausage, and cheese.
- Season with garlic salt.
- Beat the eggs and milk together, then pour over the mixture.
- Cook on low for 8 hours.
Notes
- Use a slow cooker liner for easy cleanup.
- Adjust milk quantity based on altitude or preference.
- Ensure the slow cooker is safe for overnight use.
- If watery, drain excess liquid before serving.
- No need to thaw hash browns beforehand.
- Stir edges occasionally to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 250mg