Easy Crockpot Breakfast Casserole (Printable Version)
Morning classic with eggs, cheese, sausage, and mushrooms; set it overnight for a no-fuss, hearty start.
# Ingredients:
→ Main Components
01 -
454 grams breakfast sausage or bacon, cooked and crumbled
02 -
907 grams frozen hash browns
03 -
1 onion, diced
04 -
1 bell pepper, diced
05 -
240 millilitres mushrooms, sliced
→ Dairy and Eggs
06 -
2 cups shredded cheddar cheese
07 -
12 large eggs
08 -
240 millilitres milk
→ Seasonings
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon paprika
11 -
0.5 teaspoon ground black pepper
12 -
Salt, to taste
→ Garnishes
13 -
Fresh parsley or green onions, chopped (optional)
# Steps:
01 -
Lightly grease the interior of the slow cooker with non-stick spray or butter to prevent sticking.
02 -
In a skillet over medium heat, sauté the sliced mushrooms for 3 to 5 minutes until softened. Remove from heat and set aside.
03 -
Place half of the frozen hash browns in an even layer at the bottom of the slow cooker. Top with half the sausage or bacon, diced onion, bell pepper, sautéed mushrooms, and shredded cheese. Repeat layers with remaining hash browns, meat, onion, bell pepper, mushrooms, and cheese.
04 -
In a large mixing bowl, whisk eggs, milk, garlic powder, paprika, black pepper, and salt until fully combined.
05 -
Pour egg mixture evenly over all the layered ingredients in the slow cooker, ensuring thorough coverage.
06 -
Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours, until eggs are set and the casserole is firm.
07 -
Allow casserole to rest briefly. Slice, then garnish with fresh parsley or green onions if desired. Serve hot.
# Notes:
01 -
This dish serves 8 to 10 and is well-suited for gatherings or make-ahead breakfasts.
02 -
Swap in vegetables such as spinach, zucchini, or tomatoes for added variety.
03 -
Alternative cheeses like mozzarella or pepper jack provide unique flavor profiles.