"Our recipe for slow-cooker breakfast casserole is an easy dish that layers frozen hashbrowns, crumbled browned breakfast sausage, shredded cheese, and scrambled eggs in a slow-cooker. But you can swap the frozen hashbrowns for leftover mashed potatoes. Simply slather a layer of mashed potatoes as the foundation, topping it with crumbled sausage and shredded cheese, then pour half the mixture of scrambled seasoned eggs over top before repeating the process a second time."
"The eggs will seep into the layers below, seasoning them and binding them altogether as they cook and fluff up. The fat from the cheese and sausage drippings will likewise season the mashed potatoes and instill moisture. Unlike shredded slivers of hashed brown potatoes, the mashed potatoes will bring a silky, luxurious, melt-in-your-mouth consistency to contrast with the chewy sausage and melted cheese."
Potatoes offer versatile preparation and mashed potatoes can replace frozen hashbrowns as the base for a breakfast casserole. Layer mashed potatoes with crumbled browned breakfast sausage, shredded cheese, and seasoned scrambled eggs in a slow-cooker, repeating layers so the eggs seep in and bind as they cook and fluff. Cheese and sausage fat season the potatoes and add moisture. Mashed potatoes create a silky, luxurious texture that contrasts with chewy sausage and melted cheese. The same layered ingredients can be assembled in a casserole dish and baked at 350°F for about an hour. Proteins and additions like sour cream are easy substitutions.
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