Garden Veggie & Sausage Egg Bake Recipe

  • Ready in: 6 hours
  • Prep time: 10 minutes
  • Chill/Cook time: 5 hours, 50 minutes
  • By:
  • Servings: 8

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  • 6 cups frozen shredded hash browns
  • 1 (6.9 ounce) package fully-cooked pork breakfast sausage crumbles
  • 2 cups shredded Cheddar cheese
  • 12 large eggs
  • 1½ cups 2% milk
  • 1 packet BOGO Garden Veggie Cheese Ball Mix
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

cooking methods

  • Slow Cooker


  1. In a greased 3.5-quart (13x9-inch) casserole slow cooker or 6-quart oblong slow cooker, layer first 3 ingredients.
  2. In large bowl, whisk together remaining ingredients. Evenly pour in slow cooker. Continue with step 3 or cover and refrigerate up to overnight.
  3. Cook on LOW 5-6 hours (do not cook on HIGH), or until egg is set.
Makes 8 servings.

Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Alternative Baking Directions: Preheat oven to 375°F. Prepare steps 1 and 2 as directed in a greased 13x9-inch baking dish. Bake 60-65 minutes or until eggs are set.

Nutrition per Serving:
370 Total Fat: 24g Sat. Fat: 12g Cholest: 330mg Sodium: 920mg Carbs: 18g Fiber: <1g Sugar: 4g Protein: 21g

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