Description
Crockpot Breakfast Casserole: Eggs, cheese, sausage, and hash browns meld into a comforting, crowd-pleasing, slow-cooked delight!
Ingredients
Scale
- 1 pound (450g) frozen hash browns, thawed
- 1 pound (450g) breakfast sausage, cooked and crumbled (Italian sausage or breakfast links work well)
- 8 large eggs
- 1 cup (240ml) milk (whole milk creates the richest texture)
- 2 cups (8oz/225g) shredded cheddar cheese (freshly grated melts better than pre-packaged)
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 4 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or 1 tablespoon butter for greasing
Instructions
- Step 1: Prepare Your Ingredients Begin by cooking your breakfast sausage thoroughly in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease on paper towels. While the meat cooks, dice your onions and bell peppers, and slice your green onions, keeping the white and green parts separate. Thaw your hash browns completely and pat them dry with paper towels to remove excess moisture—this prevents a soggy casserole.
- Step 2: Layer The Base Ingredients Generously grease your 6-quart slow cooker with butter or cooking spray. Spread the thawed hash browns evenly across the bottom of the crockpot. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Next, layer the cooked sausage evenly over the potatoes, followed by the diced onions, bell peppers, and the white parts of the green onions. Top with 1 cup of the shredded cheese, reserving the rest for later.
- Step 3: Prepare The Egg Mixture In a large bowl, whisk together the eggs, milk, garlic powder, remaining salt and pepper until well combined and slightly frothy. This ensures your Crockpot Breakfast Casserole has a fluffy texture. Pour this mixture evenly over the ingredients in the slow cooker, using a spatula to make sure it seeps down between all the layers.
- Step 4: Cook To Perfection Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. You’ll know your Crockpot Breakfast Casserole is done when the edges begin to brown slightly and the center is set but still moist. About 30 minutes before the end of cooking time, sprinkle the remaining cheese and the green parts of the green onions on top, then cover again to allow the cheese to melt perfectly.
- Step 5: Serve And Enjoy Let the casserole rest for 10 minutes before serving—this makes it easier to slice and portion. Cut into squares and serve hot, garnishing with additional green onions, hot sauce, or a dollop of sour cream if desired. This hearty slow cooker breakfast feeds a crowd and pairs beautifully with fresh fruit or toast.