crockpot breakfast casserole

Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese, Great for the holidays and a crowd.

Crockpot Overnight Breakfast Casserole

shredded hash brown potatoes

breakfast sausage

bacon

cheddar cheese (divided)

onion

green pepper (diced)

red pepper (diced)

eggs

milk

sour cream

salt

black pepper

In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside.

Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.

Layer half the hash browns in the bottom of the slow cooker.

Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese.

In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream.

Pour over hashbrown and sausage layers.

Cook on low for 6-8 hours on low or 2-3 hours on high.

Sprinkle on remaining cheese and cover until melted.

Serve warm with lots of fresh toppings.

https://content.jwplatform.com/videos/VtDQNphG.mp4

Overnight Crockpot Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It’s easy to make, great for the holidays and feeding a crowd.

Crockpot Breakfast Casserole

Hearty Crockpot breakfast casserole is a tasty make-ahead meal filled with hash browns and sausage that you NEED in your life!

Crockpot Breakfast Casserole Recipe

32 oz. package hash brown potatoes (frozen)

9.6 oz. bag sausage crumbles ((or bacon))

cheddar cheese ((or Colby Jack))

salt and pepper

onions

Layer half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot and sprinkle on salt and pepper. Repeat these layers one more time.

Sprinkle the remaining 1 cup shredded cheese over the top evenly.

Beat the eggs and milk together.&nbsp;Pour the egg mixture over the cheese evenly in the crockpot.

Cook on low for 7 to 8 hours (or HIGH for 3-4 hours) or until eggs are set and thoroughly cooked.

CrockPot Breakfast Casserole is perfect for busy mornings. Tender potatoes, fluffy eggs, and savory sausage cook up overnight in the slow cooker, so you can wake up to a delicious, healthy breakfast!

CrockPot Breakfast Casserole

12-15 breakfast sausage links

salt and pepper (to taste)

potatoes o'brien ((hash browns with diced onions and peppers))

tomato (diced)

cheddar cheese (shredded)

Brown

Brown sausage links in a large skillet until cooked through and cut into pieces.  Set aside.

Beat

In a large bowl, whisk the eggs and milk together. Add salt and pepper.

Pour

Spray crockpot with cooking spray and layer the cut up sausage, potatoes o&#39;brien, tomato, and cheese. Pour the egg mixture over the top. Stir everything together.

Cook

Cook on low heat for 6 to 8 hours. The oval crock pots like the one shown may cook faster than the typical round crock pots. Try to aim for the 6 hour mark if using one like this.

https://content.jwplatform.com/videos/kwhPuDGv.mp4

Crock Pot Breakfast Casserole is perfect for busy mornings! Tender potatoes, fluffy eggs, and savory sausage cook up overnight in the crock pot.

Crock Pot Breakfast Casserole

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast option for meal prep or for big family gatherings. Dump frozen hash browns, bacon, eggs and veggies in the slow cooker - it's so easy!

Cooking spray

hashbrowns

pork bacon

red, yellow and green bell pepper, diced

red onion, diced

tsp pepper

cheddar cheese, grated

Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).

Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.

Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.

https://www.youtube.com/watch?v=uQZ1n0zqoIY

This Crockpot Breakfast Casserole is the make-ahead breakfast option for Christmas morning or your weekly meal prep!

• 486 calories/10 freestyle point per serving! •

PRINT RECIPE: https://thegirlonbloor.com/crockpot-breakfast-casserole/

If you need a breakfast to feed a crowd, this Crockpot breakfast casserole is a great option! Filling and nutritious, and most importantly extra tasty, this bacon and hash brown breakfast will feed your army!

Tablespoons butter

bell peppers (diced)

mustard powder

garlic powder

hash browns

Green onions and cherry tomatoes (for garnish)

Crumble

Sauté

Melt butter over medium heat, sauté vegetables for 5 minutes. Set aside. The vegetables should be tender.

Combine eggs, milk, sour cream, salt, pepper, mustard powder, and garlic powder in a large bowl. Set aside.

Spray

Combine

In a large bowl, combine frozen hash browns, sautéed vegetables, bacon, and most of the cheese then pour into the prepared crockpot. Reserve some cheese to put on top.

Pour the egg mixture over the hash browns.

Sprinkle

Sprinkle the remaining cheese on top of the egg mixture.

Cook on low for 7 hours or on high for 3 hours.

Serve

Serve hot with sliced green onions and fresh tomatoes.

https://embed.mediavine.com/videos/uda3wbnmax7y93deeecr

lbs sausage

32 oz package frozen diced hash brown potatoes (thawed)

green onions (thinly sliced, save some for garnishing)

heavy cream

Dijon mustard

tsp garlic

tsp black pepper ((adjust

onion powder

hot sauce (optional)

cheddar cheese

cherry tomatoes, halved

In a large skillet cook sausage on medium high heat until no pink remains. Drain excess fat from pan.

Spray the liner of a 5 or 6 quart slow cooker with cooking spray. Press 1/3 of hash browns onto the bottom of the crockpot. Top with 1/2 cooked sausage, 1/2 green onions and 1 cup shredded cheese.

Repeat, layers with hash browns, remaining sausage, green onions and 1 cup cheese. Finish with final 1/3 hash browns.

In a medium bowl, whisk together eggs, heavy cream, Dijon, seasoned salt,  granulated garlic, black pepper, onion powder and a few dashes of hot sauce. Pour egg mixture evenly over hash browns in crockpot. Use the back of a spoon to gently press hash browns into the eggs. (They won&#39;t be covered at first.)

Cover and cook on low for 6-8 hours or on high for 3-4. (If possible, midway through cooking gently press hash browns down into the egg mixture.)

At the end of cooking, uncover and sprinkle the top with reserved 1 cup cheese. Let stand for 5 minutes until cheese melts.

Cut into pieces and serve garnished with green onions and cherry tomatoes.

Crockpot breakfast casserole made with biscuits, ham, eggs, and cheese is a delicious and super easy breakfast option!

refrigerated buttermilk

green onions stalks (diced)

salt & pepper (to personal taste)

Grease the inside of your slow cooker with butter or cooking spray.

Cut each biscuit into 4 pieces (or if using homemade dough, portion into large bite sized pieces). Place the biscuits pieces on the bottom of your slow cooker in a single layer.

In a mixing bowl whisk together the the eggs, milk, salt and pepper.  Mix in the cheese, ham, and green onion.

Pour your egg mixture over the biscuits, cover, and cook on low for 3 - 4 hours or high for 1½ to 2 hours.

Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

Slow Cooker Breakfast Casserole

pkg frozen shredded hash browns ((26-32 oz))

lb pork sausage

mozzarella

Parmesan

tomatoes

green onions (finely chopped)

tsp salt

tsp ground pepper

Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.

Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.

Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.

Pour evenly over potato-sausage mixture.

Cook on low for 8 hours and on high for 4 hours (or until eggs are set).

This was a huge hit this weekend for our family brunch! So delicious and I love how easy it was to make. Great recipe!

Awesome! I can't wait to have breakfast that makes itself and is ready to go when I wake up! This looks delicious. My kids are excited to have it too!

This easy slow cooker breakfast casserole will make your mornings all the brighter. Packed with veggies and protein for a healthy start to your day.

Slow Cooker Breakfast Casserole Recipe

cauliflower rice (fresh

sausage

Cheddar cheese (divided)

ham (chopped)

red pepper (chopped)

whipping cream

garlic (minced)

tsp red pepper flakes

green onion (thinly sliced)

Grease the ceramic interior of a 6 quart slow cooker well.

In the bottom of the slow cooker, mix together the cauliflower rice, sausage, 4 ounces of the cheese, the ham, and red pepper.

In a large bowl, whisk the eggs, whipping cream, garlic, salt, pepper and red pepper flakes until well combined. Pour over the cauliflower rice mixture. Top with the remaining cheese.

Cover and cook on low for 4 to 5 hours, until lightly browned around the edges and set in the middle.

Let cool for 10 minutes before cutting into pieces and serving.

Lol, “ Heavy hipping cream” - I’d recommend adding the W, hee hee. 
Thanks for this great recipe. The slow cooker makes it so easy!

Awesome recipe.   Great flavour.  However, I used frozen cauliflower rice.  Didn’t thaw.   My casserole turned out “wet”.   I suggest thawing &amp; squeezing out as much moisture as possible before using .  
Other than that, wouldn’t change a thing.

I used frozen cauliflower rice, didn’t thaw, and used the same ingredients as the recipe .   The dish turned out flavorful &amp; will make it again, however very “wet”
Next time I make this I will thaw &amp; drain/squeeze out as much of the liquid as I can from the cauliflower rice.
Thanks again.

DELICIOUS!!!  I didn’t have cheddar so I used pepper jack.  Question.  I see the information on refrigeration, but can this be frozen??

it is/was delicious 😋 reminded me of cracker barrel hashbrown casserole minus all white flour potatoes. looking at the ingredients b4 it said broccoli 🥦. in the actual ingredients to have it's cauliflower rice.. yummy would definitely make again &amp; again

Wow, just wow!  The addition of cauliflower rice made the casserole so much like other regular ones.    It was so flavorful. And so easy in the crockpot.  Made it a few times now.

Easy breakfast recipes don&#x27;t get any better than this Crockpot Breakfast Casserole! Whip it up before you go to bed and breakfast is ready in the morning!

ground bulk sausage

refrigerated shredded hash browns

cheese (, shredded)

Kosher salt

white pepper

eggs (, lightly beaten)

scallions (, for garnish, optional)

sour cream (, for garnish, optional)

In a medium skillet, cook and crumble the 1 pound ground bulk sausage. Remove to a paper towel lined plate to drain.

Meanwhile, coat the inside of slow cooker with cooking spray.

Add the 1 pound refrigerated shredded hash browns, shredded 2 cups cheese, 1 teaspoon Kosher salt, ½ teaspoon ground white pepper, 1 tablespoon dried minced onion and cooked sausage. Toss to combine.

In a separate mixing bowl, whisk together the 12 eggs and 1 cup whole milk. Pour over the hash brown-sausage mixture.

Cover and cook on low for 7-8 hours, or until the eggs have set.

Serve while hot. Garnish with the chopped scallions and sour cream, if desired.

If you&#39;ve tried this recipe, come back and let us know in the star ratings or comments.

I love how simple and easy this was to put together! A family favorite!

I love how easy this breakfast is to make! I can't wait to try this this weekend!

This is surely mouth melting, cheesy and yum. I can never skip such an awesome breakfast for sure.

Love this savory breakfast casserole! So much flavor and SO easy. Thanks for sharing another winner :)

What a beautiful breakfast meal that could be ready over night! I am gonna make it on Friday to enjoy on Saturday! Thanks for sharing.

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