Crockpot Breakfast Casserole

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🍳 Slow Cooker Breakfast Casserole

Whether you’re easing into a lazy Sunday or prepping for a busy week, this Crockpot Breakfast Casserole is a total game-changer. It’s hearty, satisfying, and ridiculously easy to pull together. Make it ahead for stress-free mornings—or serve it at brunch and watch it disappear.

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📝 Ingredients

Ingredient Amount
Non-stick spray, butter, or coconut oil As needed (for greasing)
Mild bulk sausage (no casings) 16 oz
Shredded hash browns (frozen or fresh) 20 oz (1 bag)
Ground cumin ½ tsp
Garlic powder ½ tsp
Red bell pepper, finely chopped 1 medium
Eggs 8 large
Water ½ cup
Chipotle powder (optional) ÂĽ tsp
Salt and black pepper To taste
Sharp cheddar cheese, shredded 1 cup
Monterey Jack or other white cheese 1 cup

👩‍🍳 Instructions

  1. Prep the Slow Cooker
    Lightly grease a 6-quart (or larger) slow cooker with non-stick spray, melted butter, or coconut oil.
  2. Brown the Sausage
    In a skillet, cook the sausage over medium heat for 8–10 minutes until browned. Drain excess grease and set aside.
  3. Layer the Base
    Spread hash browns evenly in the bottom of the slow cooker. Top with browned sausage, followed by cumin and garlic powder.
  4. Add Veggies & Seasoning
    Sprinkle in the chopped red pepper. Season with salt, pepper, and chipotle powder (if using).
  5. Whisk & Pour
    In a bowl, whisk eggs with water. Pour evenly over the slow cooker mixture.
  6. Add the Cheese
    Sprinkle cheddar and Monterey Jack cheese over the top.
  7. Cook & Serve
    Cover and cook on LOW for 4 hours (or up to 6 if needed). Serve hot with your favorite toppings like green onions, cilantro, or extra cheese.

đź’ˇ Make-Ahead & Serving Ideas

  • Perfect for Meal Prep: Reheat individual portions during the week.
  • Brunch Ready: Bring to a gathering—just plug in and keep warm.
  • Breakfast-for-Dinner Delight: Serve with toast, hot sauce, or fruit salad.

Want a variation with spinach, mushrooms, or a spicy sausage upgrade? Let’s riff on it together! 🌶️🧀

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