Crockpot Breakfast Casserole
Frozen hash browns, sausage, onions, bell peppers and sharp cheddar layered in the slow cooker under seasoned eggs and milk, cooked on LOW overnight or on HIGH.
Want This Recipe Later?
Ingredients
- 32 ounces frozen hash brown potatoes 1 bag
- 1 pound breakfast sausage or bacon or ham
- 2 cups sharp cheddar cheese shredded, about 8 ounces
- 2 green onions sliced
- 1 small white onion finely diced, about 1/2 cup
- 1 red bell pepper diced
- 1 green bell pepper diced
- 12 eggs
- 1 cup milk
- 1 1/2 teaspoons dry mustard powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Cook and crumble the sausage in a large skillet until no longer pink (160°F). Drain the fat, leaving 1 tablespoon in the pan.
- If you like, soften the white onion in the fat for a milder onion flavor. This step is optional.
- Grease a 6-quart slow cooker. Place half of the hash browns, sausage, onions, peppers and cheese in the slow cooker. Repeat the layers, ending with cheese. Do not stir.
- Whisk the eggs, milk, dry mustard, salt, garlic powder and black pepper in a medium bowl. Pour the egg mixture over the layers.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the center is set and reaches 160°F.
- Uncover and let the casserole rest for 15 minutes before serving.
Notes
Cook time is for LOW; on HIGH it takes 3 to 4 hours. The top browns before the center sets, so check the middle. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F in the microwave, on the stove or in the oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 578kcalCarbohydrates: 29.3gProtein: 27.7gFat: 38.6gSodium: 1148mgFiber: 3.2gSugar: 4.1g