Slow Cooker Breakfast Casserole from Scratch
Wake up to the ultimate comfort food with this "Slow Cooker Breakfast Casserole from Scratch," a hearty and flavorful make-ahead breakfast perfect for feeding a crowd. Brimming with tender russet potatoes, savory breakfast sausage, vibrant bell peppers, and a rich mixture of eggs and cheddar cheese, this slow-cooked delight layers classic breakfast flavors in every bite. What sets this recipe apart is its convenience—prep the ingredients in just 20 minutes, then let your slow cooker do all the work overnight, filling your kitchen with a mouthwatering aroma by morning. Ideal for busy mornings, holiday brunches, or meal prep, this cheesy casserole is an irresistible combination of textures and flavors, customizable with your choice of spices and garnishes like fresh parsley. Serve it warm straight from the crockpot and watch it quickly become a family favorite!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 1 cup whole milk
- 1 pound ground breakfast sausage
- 3 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 2 cups shredded sharp cheddar cheese
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 as needed cooking spray or butter
Instructions
Spray the inside of your slow cooker with cooking spray or grease it with butter to prevent sticking.
In a large skillet over medium heat, cook the ground breakfast sausage until browned and crumbled. Drain any excess fat and set aside.
Peel and dice the russet potatoes into small cubes. Add the potatoes to the slow cooker in an even layer.
Layer the diced onion, bell peppers, and minced garlic on top of the potatoes.
Spread the cooked sausage over the vegetables, followed by 1 cup of shredded cheddar cheese. Reserve the other cup of cheese for later.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the layers in the slow cooker. Do not stir.
Cover the slow cooker with its lid and set it on low heat. Cook for 7-8 hours, or until the eggs are fully set and the casserole is cooked through.
Once cooked, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Cover and let sit for a few minutes until the cheese melts.
Garnish with freshly chopped parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 682 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.
