Name: Slow Cooker Egg Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 600 g frozen hash browns, shredded; 400 g pork sausage meat; 200 g cheddar, grated; 4 spring onions, sliced; 12 eggs; 250 ml milk; 1 tsp salt; ½ tsp black pepper; ½ tsp mustard powder

Slow Cooker Egg Casserole

Hash browns, sausage, cheddar and eggs cooked in the slow cooker for 4 hours into a set, golden breakfast casserole for eight.

4 hr 20 min total Serves 8 servings Easy

The Method for Slow Cooker Egg Casserole

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Brown the sausage meat in a pan for 8 minutes, breaking it up. Drain off any fat.
Grease the slow cooker well or line it. Layer one third of the hash browns, sausage, cheddar and spring onions. Repeat twice.
Whisk the eggs, milk, salt, pepper and mustard powder. Pour evenly over the layers.
Cover and cook on low for 4 hours until set in the centre.
Leave uncovered for 10 minutes, then cut into wedges and serve.

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Things to Watch For

Line the cooker for easy serving.
Use frozen hash browns, not fresh potato.
Test the centre with a knife.

Common Substitutions & Variations

Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Good to Know About Slow Cooker Egg Casserole

Most slow cooker egg dishes come out rubbery at the edges and wet in the middle, and the fix is to line the pot and keep the heat low. Eggs set at a low temperature, so a gentle 4 hours on low gives a custardy, evenly set casserole with no browned edges.

Grease the cooker thoroughly, or line it with a slow cooker liner or baking paper, which also makes lifting the cooked casserole out much easier. Layer frozen hash browns, browned sausage, grated cheddar and sliced spring onion, three times, so every portion has a bit of each. Pour the beaten eggs and milk over the top at the end.

Do not use fresh potatoes. They release a lot of water as they cook, and give a soggy base. Frozen hash browns are pre-cooked and drier, so they hold the egg mix in place and crisp slightly at the bottom.

It is done when the centre is set and a knife comes out clean. Leave it with the lid off for 10 minutes before serving to let steam escape. Serve cut into wedges with hot sauce or ketchup.

To Go With It

Hot sauce · Fresh fruit · Buttered toast · Orange juice

Storing Leftovers

Keeps for 3 days in the fridge. Reheat in the microwave for 1 minute.