Slow Cooker Breakfast Casserole
Description
Learn how to make an easy Slow Cooker Breakfast Casserole with hash browns, sausage, eggs, and cheese. Perfect for a hearty breakfast or brunch — just layer it in the crockpot and let it cook!
Ingredients
- 6 large eggs
- 1 pound breakfast sausage, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 4 cups shredded hash browns, frozen
- 1 cup bell peppers, diced (any color)
- 1/2 cup onion, diced
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder, to taste
Instructions
- In a skillet over medium heat, cook the breakfast sausage until browned, breaking it up as it cooks. Drain excess grease. (Or brown it in the slow cooker insert if it has a sauté function.)
- While the sausage cooks, dice the bell peppers and onion. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Lightly grease the slow cooker insert. Spread the hash browns evenly across the bottom, then add the cooked sausage, peppers, and onions. Pour the egg mixture over the top and sprinkle with the shredded cheese.
- Cover and cook on HIGH for 3–4 hours (or LOW for 6–7 hours), until the eggs are fully set and the edges are golden.
- Let the casserole rest for a few minutes before slicing. Serve warm.
Equipment
- Slow Cooker
- Spatula
Nutrition
Serving: 1ServingCalories: 262kcalCarbohydrates: 16gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 103mgSodium: 397mgPotassium: 393mgFiber: 2gSugar: 2gVitamin A: 528IUVitamin C: 18mgCalcium: 116mgIron: 1mg