Farmer’s Slow Cooker Breakfast Print

Everyone knows breakfast is the most important meal of the day … but it’s also the most delicious! This slow cooker breakfast is the proof, and we’re betting you’ll fall in love with it whether you’re a farmer or not.

Minerva Dairy Farmers Slow Cooker Breakfast Recipe
Prep Time:60 minutes
Servings:4-6 servings
  • 1/2 bag of frozen hashbrowns
  • 8 fresh eggs
  • 1lb. Whole-Hog Breakfast Sausage, browned
  • 1 bunch of green onions, sliced
  • 1 lb. cream cheese, softened
  • 1/2 lb. Minerva Dairy Farmer's Cheese, shredded
  • 1/4 lb. Minerva Dairy Raw Milk Cheddar Cheese, shredded
  • 1/4 lb. Minerva Dairy Smoked Gouda, shredded
  • 2 Tbsp. Minerva Dairy Garlic and Herb Butter
  • 2 Tbsp. plain Greek yogurt (sour cream can be substituted)
  • 1 Tbsp. sea salt
  • 1/2 Tbsp. black pepper
  • 1/2 tsp. dried mustard
  1. In a large bowl, mix the softened cream cheese, green onion, 3/4 of the shredded cheeses (reserve 1/4 of it for topping), dried mustard, sea salt, black pepper and the frozen hash browns. 
  2. Set your slow cooker to 185 degrees and melt the Garlic and Herb Butter. Place the hash brown/cheese mixture into the bottom of the slow cooker and add the browned sausage.
  3. In a separate mixing bowl, whisk the eggs and Greek yogurt together well. Pour over the sausage and shake the slow cooker a little to make sure the egg mixture combines well. Top with remaining cheeses and cook on 185 degrees for 8 hours. Serve and enjoy!