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Crockpot Breakfast Casserole Recipe

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4.1 from 30 reviews

This hearty Crockpot Breakfast Casserole is a perfect make-ahead dish for busy mornings or brunch gatherings. Layers of frozen hash browns, browned breakfast sausage, cheddar and mozzarella cheeses, and green onions come together with a fluffy egg mixture, slow-cooked to a delicious, tender finish in your crockpot.

  • Total Time: 4 hours 15 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 30 oz frozen shredded hash browns (Ore-Ida recommended)
  • 1 lb breakfast sausage (browned and drained, Jimmy Dean recommended)
  • 8 oz shredded cheddar cheese
  • 8 oz shredded mozzarella cheese
  • 3 green onions (chopped)
  • 12 large eggs
  • 1/2 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Prepare Crockpot: Spray a 6-quart crockpot with nonstick cooking spray to prevent the casserole from sticking during cooking.
  2. First Layer: Arrange half of the frozen shredded hash browns evenly into the bottom of the crockpot to form the base layer.
  3. Layer Sausage and Cheese: Spread half of the browned and drained breakfast sausage over the hash browns. Then sprinkle half of both the shredded cheddar and mozzarella cheeses evenly on top, followed by the chopped green onions.
  4. Repeat Layers: Repeat with the remaining hash browns, sausage, and cheese layers to build the casserole.
  5. Mix Eggs: In a large bowl, whisk together the 12 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined and slightly frothy.
  6. Pour Egg Mixture: Slowly and evenly pour the egg mixture over the layered ingredients in the crockpot, ensuring it seeps through to coat all layers.
  7. Cook: Cover the crockpot and cook on HIGH for 4 hours or on LOW for 8 hours, or until the eggs are fully set and the casserole is cooked through in the center.
  8. Serve: Once cooked, scoop the casserole into bowls or onto plates and serve warm for a comforting and filling breakfast or brunch.

Notes

  • You can prepare this casserole the night before by assembling it in the crockpot insert, then refrigerating overnight before cooking in the morning.
  • Feel free to swap breakfast sausage for cooked bacon or sausage links, chopped to your preference.
  • For dairy-free or low-fat options, use appropriate milk and cheese substitutes.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Ensure the eggs are fully set before serving to avoid any runny texture in the center.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Breakfast
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/crockpot-breakfast-casserole-recipe/