Easy Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole with Mushrooms is my answer to any morning when I want something effortless yet crowd-pleasing. Packed with layers of eggs, potatoes, mushrooms, melty cheddar, and your choice of sausage or bacon, it makes holiday mornings and brunches feel extra special with almost no fuss. I love having this bubbling away on busy weekends since it frees me up to spend more time with family while breakfast cooks itself.

The first time I made this was for Christmas morning and now it has become a tradition everyone looks forward to. No need to stand over the stove while guests arrive since the casserole greets everyone piping hot.

Ingredients

• Breakfast sausage or bacon: cooked until crisp and crumbled Both give rich savory flavor and you can choose your household favorite Buy good quality meat for best results
• Frozen hash browns: white or yellow Choose cubes for extra texture or shredded for a creamier bite Look for brands with simple ingredients and minimal additives
• Onion: diced Adds sweetness and depth to the casserole Choose a firm heavy onion with no soft spots
• Bell pepper: diced Brings color and a mild peppery bite Go for bright firm peppers for the best taste
• Mushrooms: sliced Provide earthy savoriness and a hearty chew Use button or cremini mushrooms that look firm and dry
• Shredded cheddar cheese: Makes the casserole gooey and flavorful Opt for freshly shredded from the block for meltability
• Large eggs: Bind everything together and create that classic breakfast casserole feel Fresh eggs make a difference here
• Milk: Adds creaminess to the egg mixture Whole milk works best but you can use any variety
• Garlic powder: A subtle savoriness that wakes up all the flavors Look for garlic powder without extra salt or additives
• Paprika: Lends color and a hint of warmth Use plain paprika or smoked for more complexity
• Black pepper: Freshly cracked is best for gentle heat and aroma
• Salt: Season to taste and bring out all the other flavors
• Fresh parsley or green onions for garnish: Brightens the finished dish with fresh herby notes

Step by Step Instructions

Prepare the Crockpot:

Grease the inside of your crockpot with non stick spray or rub with soft butter to prevent sticking and ensure easy cleanup

Cook the Mushrooms:

Sauté the sliced mushrooms in a skillet over medium heat for three to five minutes until softened and they release their moisture Stir frequently for even cooking and do not crowd the pan so mushrooms brown instead of steaming

Layer the Ingredients:

Spread half of the frozen hash browns evenly on the bottom of the crockpot Top with half the cooked sausage or bacon diced onion bell pepper sautéed mushrooms and shredded cheese Repeat with remaining hash browns meat veggies and cheese Layering ensures every bite gets a balance of flavors

Make the Egg Mixture:

In a large bowl whisk together the eggs milk garlic powder paprika black pepper and a good pinch of salt until well combined Ensure all yolks are broken up and spices are distributed which will result in consistent flavor throughout

Pour Over the Layers:

Slowly pour the egg mixture over the layered ingredients in the crockpot Make sure the entire surface is moistened and no dry bits remain Use a spatula to gently press down and ensure full coverage

Cook:

Cover the crockpot and cook on low heat for seven to eight hours or on high for three to four hours The casserole is ready when the eggs are fully set and a knife inserted in the center comes out clean Try to avoid opening the crockpot during cooking so heat and steam are retained

Serve:

Turn off the heat and let the casserole rest for at least ten minutes to make slicing easier Garnish with fresh parsley or green onions for color and serve hot I love offering little bottles of hot sauce alongside for a kick

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What I enjoy most are the mushrooms which soak up all the savory flavors and make every bite more interesting Kids in my house proclaim it the best breakfast ever and I love that it brings everyone to the table with big appetites

Storage Tips

Leftover casserole keeps in the refrigerator for up to three days Simply store slices in an airtight container and reheat gently in the microwave or in a low oven Covered portions freeze beautifully for up to two months just wrap in foil and place in a freezer safe bag

Ingredient Substitutions

Feel free to swap the sausage for plant based alternatives or use turkey sausage for a lighter flavor If you prefer different cheeses mozzarella or pepper jack both melt nicely Try using kale instead of bell peppers for a heartier green

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Serving Suggestions

Serve each slice with a spoonful of salsa or hot sauce and fresh fruit on the side A simple green salad balances the richness If you want to dress it up for a brunch platter scatter extra herbs and slices of avocado over the top

Cultural Context

Breakfast casseroles are classic in American brunch traditions often found at gatherings and holiday tables The slow cooker version became popular because it lets home cooks prep ahead and wake up to a fully cooked breakfast Tradition plus modern convenience makes this a favorite for busy families and festive weekends

Recipe FAQs

→ Can I use bacon instead of sausage?

Absolutely! Substitute bacon for sausage or use both to suit your breakfast preferences.

→ How do I keep the casserole from sticking?

Grease the inside of your crockpot with non-stick spray or butter before layering ingredients.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the ingredients the night before and refrigerate until ready to cook.

→ What vegetables work well in this meal?

Try spinach, tomatoes, zucchini, or any diced vegetables you enjoy alongside or instead of mushrooms.

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, simply shred fresh potatoes and pat them dry before layering to maintain the right texture.

→ How do I tell when it's done cooking?

The casserole is ready when the eggs are fully set and a knife inserted in the center comes out clean.