Cauliflower Hash Browns Slow Cooker Breakfast Casserole

An easy recipe to feed a crowd!
Course Breakfast, Brunch, Dinner, Eggs
Author Brianne @ Cupcakes & Kale Chips


  • 12 eggs
  • ½ cup milk
  • ½ teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 head cauliflower shredded
  • additional salt and pepper to season the layers
  • up to one small onion diced (can omit or use less)
  • two 5 oz packages pre-cooked breakfast sausages sliced (I used turkey sausage. Can also omit, or use about 1 lb bulk breakfast sausage cooked and crumbled, or bacon, vegetarian sausage crumbles, or chopped ham)
  • 8 oz. or about 2 cups shredded cheddar cheese


  • Grease or coat a 6 quart slow cooker with cooking spray.
  • Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
  • Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion. Season with salt and pepper, the top with about a third of the sausage and a third of the cheese. Repeat the layers two more times.
  • Pour the egg mixture over the contents of the slow cooker.
  • Cook on low for 5-7 hours, or until eggs are set and the top is browned.