Crock Pot Egg Casserole
Start your morning off right with this hearty and flavorful Crock Pot Egg Casserole! Perfect for busy mornings, weekend brunches, or meal prep, this set-it-and-forget-it breakfast is loaded with layers of fluffy eggs, savory breakfast sausage, crispy hash browns, and melty cheddar cheese, complemented by the fresh crunch of bell peppers and onions. The slow cooker does all the work, transforming simple ingredients into a comforting, crowd-pleasing dish—ready to serve after just 15 minutes of prep. Seasoned with garlic powder, salt, and pepper, this casserole is as customizable as it is convenient. Serve it piping hot, garnished with green onions or extra cheese, for an irresistible start to the day that's as easy as it is delicious. Keywords: crock pot egg casserole, slow cooker breakfast recipe, make-ahead breakfast, brunch ideas, easy egg recipes.
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 3 cups frozen hash browns
- 1 pound breakfast sausage
- 1 medium bell pepper, diced
- 1 medium onion, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- cooking spray
Instructions
Spray the inside of the crock pot with cooking spray to prevent sticking.
Brown the breakfast sausage in a skillet over medium heat, breaking it apart into crumbles as it cooks. Drain excess grease and set aside.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
Layer 1.5 cups of hash browns at the bottom of the crock pot.
Add half of the browned sausage, half of the diced bell pepper, half of the diced onion, and 1 cup of shredded cheddar cheese on top of the hash browns.
Repeat the layers: add the remaining 1.5 cups of hash browns, the rest of the sausage, bell pepper, onion, and the final 1 cup of shredded cheddar cheese.
Pour the egg mixture evenly over all the layers in the crock pot, ensuring everything is evenly coated.
Cover the crock pot with the lid and set it to low heat. Cook for 6 hours, or until the eggs are fully set and the edges are golden brown.
Once done, turn off the crock pot and let the casserole cool slightly for 5-10 minutes before slicing and serving.
Garnish with additional shredded cheese or chopped green onions, if desired. Enjoy!
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.9 g | 440% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 2932 mg | 978% | |
| Sodium | 10199 mg | 443% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 31.4 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 18.4 mcg | 92% | |
| Calcium | 3026 mg | 233% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4892 mg | 104% | |
*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.
