Grammy's Kitchen · Breakfast Casserole · Crockpot Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from iowagirleats.com
26 cooks on iowagirleats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 39% |
| protein add | 151% | 113% |
| vegetables and beans | 0% | 40% |
| salt | 0% | 0% |
| aromatics | 75% | 22% |
| liquid | 20% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 30 oz frozen shredded hash browns (Ore-Ida recommended) |
| 454 g | 1 lb breakfast sausage (browned and drained, Jimmy Dean recommended) |
| 227 g | 8 oz shredded cheddar cheese |
| 227 g | 8 oz shredded mozzarella cheese |
| 450 g | 3 green onions (chopped) |
| 600 g | 12 large eggs |
| 122 g | 1/2 cup milk (any kind) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
Method: 2 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“8hrs on low was way too long. Cheese was essentially paper by that point. Also agree the ratio feels off. Mostly potato with a hint of sausage and egg. Covered in ketchup it was edible. If I made again would double sausage and only do short cook on high.” — a cook, 3.0★
“This is so good! I’ve made it twice now. Perfect amount for a family of 10. I used less cheese than the recipe called for, and it was still creamy and cheesy.” — a cook, 5.0★