Breakfast for dinner is a great way to switch up your normal routine on a busy weeknight. This creamy crockpot soup, made with refrigerated hash browns and browned maple sausage, has all of the flavors of breakfast but is perfectly satisfying for dinner. And, since it cooks in a slow cooker all day, you’ll be able to get dinner on the table fast.

As a child, one of my favorite weeknight meals was breakfast for dinner. Whether it be chipped beef gravy on toast, cheesy scrambled eggs, bacon, sausage, omelets, or even french toast or waffles. Years later, nothing has changed. I still love breakfast for dinner, especially on a really busy weeknight. This creamy crockpot soup has all of the ingredients you would normally use for breakfast, however, they’re used to make a slow-cooked soup instead. Just think sausage gravy as a soup, without any flour or added thickener, and that’s pretty much this soup. Delicious, gluten-free, and lip-smacking breakfast for dinner deliciousness.

Ingredients:

• 1 (12-oz.) Package Maple Sausage Patties
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 (20-oz.) Package Refrigerated Shredded Hash Browns
• 1 (32-oz.) Container Low-Sodium Chicken Broth
• 1 (16-oz.) Container Half & Half
• 1 Tablespoon Whole Grain Dijon Mustard
• 1 Tablespoon Dried Parsley
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper (Additional for Serving)
• 1/2 Teaspoon Paprika (Additional for Serving)

Directions:

1. Brown the sausage patties in a large skillet, over medium-high heat. When browned, place on a paper towel-lined plate to cool slightly.
2. Lower the heat to medium and sauté the finely diced onion for 5 to 8 minutes, or until translucent. Place the sautéed finely diced onion into a crockpot or slow cooker.
3. Finely chop the sausage patties. Place 3/4 of the sausage into a crockpot or slow cooker and refrigerate the remaining 1/4 of the sausage for later.
4. Add the remaining ingredients to the crockpot or slow cooker and stir well to combine.
5. Cook on low heat for 8 hours.
6. In small batches, purée the soup in a blender or use an immersion blender to blend the soup until creamy.
7. Microwave or sauté the reserved sausage until warm.
8. Garnish each bowl of soup with a little bit of the sausage, a sprinkle of paprika, and a bit of freshly ground black pepper.

Suggestions:

• Brown the sausage and sauté the onion the evening before you make this soup. Then, you can just toss everything into the crockpot or slow cooker before leaving for work in the morning.
• The half & half in this recipe will break down after cooking for 8 hours. That’s why I suggest blending this soup. In my opinion, it looks more appetizing and has a better texture.
• This is a very thick soup. You can thin it down by adding a little additional milk if desired.

Improvements:

• Garnish the soup with a bit of finely chopped fresh parsley if you have some on hand.
• Stir 1 cup of freshly grated cheddar cheese into the soup before blending.
• Replace the maple sausage with spicy sausage or sage sausage.
• For a healthier version of this soup, replace the half & half with milk.
• CLICK HERE to see our many other great Multicooker Monday recipes.

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Yum

Breakfast for Dinner Hash Brown & Sausage Soup

Ingredients:

• 1 (12-oz.) Package Maple Sausage Patties
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 (20-oz.) Package Refrigerated Shredded Hash Browns
• 1 (32-oz.) Container Low-Sodium Chicken Broth
• 1 (16-oz.) Container Half & Half
• 1 Tablespoon Whole Grain Dijon Mustard
• 1 Tablespoon Dried Parsley
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper (Additional for Serving)
• 1/2 Teaspoon Paprika (Additional for Serving)

Directions:

1. Brown the sausage patties in a large skillet, over medium-high heat. When browned, place on a paper towel-lined plate to cool slightly.
2. Lower the heat to medium and sauté the finely diced onion for 5 to 8 minutes, or until translucent. Place the sautéed finely diced onion into a crockpot or slow cooker.
3. Finely chop the sausage patties. Place 3/4 of the sausage into a crockpot or slow cooker and refrigerate the remaining 1/4 of the sausage for later.
4. Add the remaining ingredients to the crockpot or slow cooker and stir well to combine.
5. Cook on low heat for 8 hours.
6. In small batches, purée the soup in a blender or use an immersion blender to blend the soup until creamy.
7. Microwave or sauté the reserved sausage until warm.
8. Garnish each bowl of soup with a little bit of the sausage, a sprinkle of paprika, and a bit of freshly ground black pepper.

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Make sure to check out all of the other great Multicooker Monday “Family Favorite Recipes” below. A huge thanks to Palatable Pastime for hosting this event.

• Breakfast for Dinner Hash Brown & Sausage Soup from Faith, Hope, Luck & Love Survive Despite a Whiskered Accomplice
• Instant Pot Beef Short Ribs from Palatable Pastime
• Instant Pot Chili from Making Miracles
• Instant Pot Turkey Meatloaf with Potato Wedges from Karen’s Kitchen Stories
• Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
• Perfectly Baked Air Fryer Sweet Potatoes from Sneha’s Recipe
• Sous Vide Chicken Crown Roast from Food Lust People Love