Breakfast in a Crock
Wake up to the ultimate hearty morning meal with "Breakfast in a Crock," a slow cooker breakfast casserole that simplifies your mornings with minimal prep and maximum flavor. This crowd-pleasing dish layers frozen hash brown potatoes, savory breakfast sausage, and melty cheddar cheese, all brought together by a rich, fluffy egg mixture infused with onions, bell peppers, and a blend of spices. Perfect for feeding a family or a brunch gathering, this recipe takes just 15 minutes to assemble before cooking low and slow overnight, making mornings effortless. Whether you're meal-prepping or hosting, "Breakfast in a Crock" offers a warm, comforting start to the day with easy serving and storage options.
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Recipe Information
Ingredients
- 16 ounces Hash brown potatoes (frozen, shredded)
- 12 ounces Breakfast sausage (ground or pre-cooked links, chopped)
- 1.5 cups Cheddar cheese (shredded)
- 12 large Eggs
- 1 cup Milk
- 1 medium Onion (finely chopped)
- 1 medium Bell pepper (any color, finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 spray Cooking spray
Instructions
Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
Spread the frozen hash brown potatoes evenly across the bottom of the slow cooker.
In a skillet over medium heat, cook the breakfast sausage until browned. If using pre-cooked sausage links, simply chop them into bite-sized pieces. Drain any excess grease and set aside.
Layer the cooked sausage on top of the hash browns in the slow cooker.
Sprinkle the shredded cheddar cheese evenly over the sausage layer.
In a medium mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
Add the chopped onion and bell pepper to the egg mixture and stir to incorporate.
Pour the egg and vegetable mixture evenly over the layered ingredients in the slow cooker.
Cover the slow cooker with its lid and set it to cook on LOW for 6 to 8 hours, or until the eggs are fully set and the edges are golden brown.
Once cooked, turn off the slow cooker and let the casserole cool slightly before serving.
Slice or scoop the casserole into portions and serve hot. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 329 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 723 mg | 15% | |
*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.
