Slow Cooker Frittata With Sausage and Waffle Fries


Cooking a frittata in a slow cooker isn't this recipe's only innovative twist.

Sausage, Egg, and Cheese Hashbrown Frittata
Photo: Brie Passano
Hands On Time:
20 mins
Total Time:
2 hrs 20 mins
6 to 8 servings

Frittatas can sometimes be dry or rubbery, which is why we came up with a foolproof solution—the slow cooker. Cooking the egg mixture low and slow ensures the end result is rich, custardy, and full of flavor. Plus, the oval-shaped slow cooker makes for a fun and unexpected shape and enough frittata to serve a crowd.

Here's another innovation: Ever bake waffle fries into a frittata? If you haven't, try this, and you'll never want to eat a frittata any other way. We tested this slow cooker frittata recipe with hash browns, too, but waffle fries totally stole the show. For all you ketchup-and-egg lovers out there, we won't judge you for serving homemade ketchup on the side. 


  • 1 pound waffle fries or hash browns, defrosted

  • 1 tablespoon olive oil

  • ½ pound loose breakfast sausage (or links with the casings removed)

  • 12 large eggs

  • 1 cup whole milk

  • 1 cup (4 oz) shredded sharp cheddar cheese

  • 2 tablespoons finely chopped chives, plus more for serving

  • Kosher salt and freshly ground black pepper


  1. Use parchment paper to line the bottom and sides (all the way up) of a 4- to 6-quart slow cooker insert, and trim any extra that might keep the lid from fitting snugly. Set the waffle fries or hash browns evenly along the bottom of the slow cooker and set aside.

  2. Heat oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up with a flat-bottomed spatula and stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to the slow cooker and let it cool.

  3. Whisk eggs, milk, cheese, chives, 1½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Pour the egg mixture over the waffle fries and sausage and smooth into an even layer.

  4. Cover and cook on HIGH for 2 to 2½ hours, or LOW for 3 to 3½ hours, until the frittata is lightly golden brown and completely set.

  5. Let cool for 5 minutes, and then grasp the sides of the parchment paper to lift the frittata out of the insert. Cut into slices and serve.

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