Description
Start your day with a warm, hearty breakfast that practically makes itself overnight. This breakfast casserole combines layers of crispy hash browns, savory sausage, fluffy eggs, and melted cheese, all cooked low and slow in your crockpot. Perfect for feeding a crowd or prepping meals in advance, it’s packed with flavor and comfort. Easy to customize and incredibly satisfying, it’s sure to become a weekend favorite.
Ingredients
Scale
- 4 cups frozen shredded hash browns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 8 large eggs
- 1 cup milk or half-and-half
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Spray crockpot insert with cooking spray.
- Cook sausage in skillet until browned; drain.
- Dice bell peppers and onion.
- Whisk eggs, milk, and seasonings in a large bowl.
- Layer half of hash browns, sausage, peppers, onions, and 1/3 cheese in crockpot.
- Repeat layers.
- Pour egg mixture evenly over layers.
- Top with remaining cheese.
- Cover and cook on LOW for 6-8 hours until eggs are set.
- Let rest 15-20 minutes before serving.
Notes
- Thaw hash browns to avoid excess moisture.
- Resting helps set the casserole for easy slicing.
- Customize with your favorite veggies or cheese.
- Prep Time: 25 minutes
- Cook Time: 6-8 hours (slow cooker on low)
- Category: Breakfast / Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6-8
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg