Breakfast Casserole in Crock Pot
Wake up to the ultimate comfort food with this hearty Breakfast Casserole in a Crock Pot! Packed with layers of seasoned breakfast sausage, colorful bell peppers, crispy hash browns, and gooey melted cheddar cheese, all brought together by a rich, perfectly seasoned egg mixture, this slow-cooker recipe is your answer to effortless morning meals. Prep in just 20 minutes, then let your crock pot do the work overnight, making it perfect for busy mornings or holiday brunches. With its vibrant flavors, customizable toppings like green onions, and no-fuss cooking method, this make-ahead breakfast casserole is a crowd-pleaser that's ready to serve up to eight hungry guests. Perfect for meal prep or feeding a crowd, this dish combines convenience and comfort in every bite!
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 32 ounces frozen hash brown potatoes
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small onion
- 0.25 cup chopped green onions (optional)
Instructions
In a large skillet over medium heat, cook the breakfast sausage until fully browned and cooked through. Break it into crumbles as it cooks. Drain any excess grease and set the sausage aside.
Dice the red bell pepper, green bell pepper, and onion into small pieces. Set aside.
Spray the inside of a 6-quart crock pot with non-stick cooking spray to prevent sticking.
Layer the ingredients in the crock pot as follows: half of the frozen hash browns, half of the cooked sausage, half of the diced vegetables (red bell pepper, green bell pepper, and onion), and half of the shredded cheddar cheese. Repeat the layers with the remaining hash browns, sausage, vegetables, and cheese.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
Pour the egg mixture evenly over the layered ingredients in the crock pot.
Cover the crock pot with the lid and cook on low heat for 8 hours or until the eggs are set and the casserole is fully cooked.
Once done, garnish with chopped green onions if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
