Description
This Crockpot Breakfast Casserole is the ultimate comfort food for breakfast lovers. With layers of hash browns, sausage, bell peppers, and cheese, it’s a flavorful and satisfying dish that cooks overnight in your crockpot. The best part? You can wake up to a hot and hearty meal that’s ready to serve. Perfect for family breakfasts, brunch parties, or meal prep, this casserole is easy to customize with your favorite veggies, meats, or cheeses. Plus, it’s gluten-free, making it an excellent option for a wide range of diets. Serve it with a side of fresh fruit or toast, and you’ve got a complete, delicious breakfast to start the day right.
Ingredients
Units
Scale
- 12 large eggs
- 1 lb breakfast sausage, cooked and crumbled
- 3 cups frozen hash browns
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Spray the crockpot with nonstick cooking spray.
- Layer half of the frozen hash browns on the bottom of the crockpot.
- Top with half of the cooked sausage, bell peppers, onion, and shredded cheese.
- Repeat with the remaining hash browns, sausage, vegetables, and cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the layers in the crockpot.
- Cook on low for 7-8 hours or on high for 3-4 hours, until the eggs are set.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high)
Nutrition
- Serving Size: 8
- Calories: 320 kcal