Good Morning America Recipes

Hash Brown Breakfast Casserole

Stephanie O'Dea Shares Her Slow-Cooker Meals

Stephanie O'Dea offers some tips and recipes from her blog and upcoming cookbook
Difficulty: Easy
Cook Time: min

Mother of two Stephanie O'Dea gave herself a challenge: Use a slow cooker every day for a year to feed her family. What began as a way to save time and money turned into 365 days of good eats.

Check out her recipe for Hash Brown Breakfast Casserole and visit for more.


  • 1 package plain frozen hash brown shredded potatoes (30 ounces)
  • 4 links previously cooked sausages (I used chicken and apple sausage or leftover diced ham)
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups cheese, shredded
  • 12 eggs
  • 1 cup skim or fat-free milk
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Cooking Directions

    I used a 6-quart slow cooker for this recipe.

    Spray the inside of your crock pot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

    In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut-up sausage and diced vegetables. Pour everything on top of the hash browns.

    Cover and cook on low for 6-8 hours, or on high for 3-4. It's done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

    Recipe Summary

    Main Ingredients: hash browns, sausage, bell peppers, cheese

    Course: Breakfast, Brunch, Casserole

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