Prep this recipe in the morning and it’s ready just in time for dinner.
You could easily make this the night before, put it in your slow cooker and let it cook for 8 hours during the night, and wake up to an amazing smelling house and a delicious breakfast.
Whether you’re serving this for breakfast, brunch, or brinner, it’s sure to be a hit.
How to make slow cooker breakfast sausage casserole
Spray a 6 quart slow cooker with nonstick cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Tips and tricks
- Like an oven, every slow cooker cooks differently. We have tested this recipe for both 8 hours on low and 4 hours on high, and have had success both ways (without it overcooking). If you’re nervous about it being overdone, we would recommend checking it halfway through your cook time and adjusting as necessary.
- This recipe fits perfectly in a 6-quart slow cooker. If you want to halve this recipe, we would recommend using a 4-quart slow cooker to help prevent it from burning.
- Cook and drain the sausage before putting it in the slow cooker to prevent extra grease build-up.
- To bump up the flavor, try using Italian sausage, diced green chiles, or your favorite seasonings.
- You can substitute other vegetables for the peppers and onions (we like to add in mushrooms) or omit them if don’t care for them.
- Substitute other meats for the sausage. We like using leftover ham or bacon (cooked and drained of grease as much as possible).
What to serve with slow cooker breakfast casserole
This casserole is totally hearty enough to serve as a meal all on it’s own! But if you’re looking for a spread, we love to serve this with a big platter of fresh fruit, pastries, and fresh-squeezed orange juice.
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make it in the oven
Assemble the casserole in a 9×13″ pan (instead of in the slow cooker), then bake at 375 degrees for about an hour, until the eggs are set.
You could also prepare the casserole the night before, store it in the fridge, and then bake it in the morning.
More breakfast Recipes to try
- Easy Blackberry and Cream Cheese Danish
- Lemon Donuts with Blueberry Frosting
- Cinnamon French Toast Bites
- Turkey Sausage Breakfast Sliders
- Homemade French Toast Sticks
Camille
Serves: 8
Just add shredded hash browns, sausage, peppers, and eggs straight into your crockpot and let it cook all day (or all night) long until you're ready to eat. Perfect for breakfast, brunch, or brinner.
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
Save RecipeIngredients
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb ground sausage (browned and drained)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
- Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
- Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
- Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
- Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!
Recipe slightly adapted from Jimmy Dean
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If you love this slow cooker breakfast sausage casserole, you’ll love our scrambled egg breakfast muffins. Watch how to make them below:
Paige
http://thehappyflammily.blogspot.com