Crockpot Breakfast Casserole is the perfect make-ahead meal for busy mornings or a leisurely brunch. This dish layers hearty ingredients like hash browns, eggs, cheese, and sausage into a slow cooker, allowing the flavors to meld and the casserole to cook to perfection while you sleep or take care of other tasks. It’s customizable with your favorite veggies, bacon, or different cheeses, and the result is a savory, comforting breakfast that’s ideal for feeding a crowd. Set it up the night before and wake up to a warm, delicious breakfast ready to go!
Ingredients:
- 1 lb breakfast sausage (or bacon, cooked and crumbled)
- 1 (30 oz) bag frozen hash browns
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 12 large eggs
- 1 cup milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley or green onions (optional for garnish)
Instructions:
- Cook the Sausage:
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat and set aside.
- Layer the Ingredients:
- In a greased slow cooker, layer half of the hash browns, followed by half of the cooked sausage, bell peppers, onions, and both cheeses. Repeat the layers with the remaining ingredients.
- Whisk the Eggs:
- In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. Pour the egg mixture evenly over the layers in the slow cooker.
- Cook the Casserole:
- Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the eggs are fully set and the casserole is cooked through.
- Serve:
- Garnish with fresh parsley or green onions if desired. Serve hot with a side of toast, fresh fruit, or salsa.
This Crockpot Breakfast Casserole is a flavorful, easy way to feed a crowd with minimal effort, and it’s perfect for holidays, weekends, or busy mornings!
