1. Can I make the Crockpot breakfast casserole ahead of time?

Yes, you can prepare the casserole the night before! Simply assemble the ingredients in the Crockpot, cover it, and refrigerate overnight. The next morning, just cook it on low for 8 hours, and you’ll have a delicious breakfast waiting for you.

2. Can I freeze the Crockpot breakfast casserole?

Absolutely! If you have leftovers, or if you want to make it ahead of time, this casserole freezes well. Simply cut it into individual portions, wrap it tightly, and store it in freezer bags. It will keep in the freezer for up to 3 months. To reheat, just pop it in the microwave or oven for a quick breakfast.

3. Can I use a different type of sausage in the recipe?

Yes, you can swap out the bulk breakfast sausage for turkey sausage or even vegetarian sausage if you prefer. Just make sure to cook it thoroughly before adding it to the casserole. For a different flavor twist, you could also try chorizo for a spicier kick.

Crockpot Breakfast Casserole – Easy, Hearty, and Perfect for Mornings

Name: Crockpot Breakfast Casserole
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 12 eggs; 1 cup milk; 2 pounds hash brown potatoes; 1 pound bulk breakfast sausage, cooked; ½ cup onions, diced; ½ cup bell peppers, diced (red and green); 1 ½ cups cheddar cheese, shredded; 1 ½ cups pepper jack cheese, shredded; 1 teaspoon kosher salt; ½ teaspoon black pepper

Description

This Crockpot Breakfast Casserole is a comforting and easy-to-make dish featuring layers of crispy hash browns, savory sausage, eggs, and melted cheese. Perfect for a stress-free breakfast, it can be prepared the night before and cooked while you sleep, making it ideal for busy mornings or family gatherings.

Ingredients

Scale

12 eggs
1 cup milk
2 pounds hash brown potatoes
1 pound bulk breakfast sausage, cooked
½ cup onions, diced
½ cup bell peppers, diced (red and green)
1 ½ cups cheddar cheese, shredded
1 ½ cups pepper jack cheese, shredded
1 teaspoon kosher salt
½ teaspoon black pepper

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Instructions

Spray the inside of the Crockpot with non-stick cooking spray.
Mix the two shredded cheeses together and set aside.
Mix the cooked sausage, diced onions, and peppers in a separate bowl and set aside.
Beat the eggs until well blended, then whisk in the milk, salt, and pepper.
Layer ⅓ of the hash brown potatoes in the bottom of the Crockpot.
Spoon ⅓ of the sausage mixture over the potatoes.
Top with 1 cup of mixed cheese.
Repeat the layers two more times to form three layers in total, finishing with the cheese mixture on top.
Pour the egg mixture evenly over the layers in the Crockpot.
Cover and cook on low for 8 hours or until the casserole is set and cooked through.
Serve hot and enjoy!

Notes

Grease the Crockpot well to prevent sticking, especially around the edges where cheese and potatoes can crisp up.
Drain any excess fat from the sausage to avoid a greasy casserole.
For a lighter version, substitute turkey sausage or use a mix of different vegetables.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Breakfast
Method: Slow cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 1048mg
Fat: 37g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 24g
Fiber: 2g
Protein: 31g
Cholesterol: 330mg