This Crockpot Breakfast Egg Casserole with Sausage blends fluffy eggs, savory sausage, and melted cheese in a hearty dish. Perfect for a hassle-free morning, it’s an easy, hands-off recipe that delivers warm, comforting flavors for any breakfast gathering.
Why You’ll Love This Recipe
This crockpot breakfast egg casserole with sausage is a savory, hearty way to start your day with minimal morning effort. The slow cooker transforms eggs, sausage, and cheese into a fluffy, flavorful dish that’s perfect for busy schedules or feeding a crowd. Packed with protein and customizable with your favorite veggies, it’s ideal for holidays, brunches, or meal prep, with leftovers that reheat beautifully. Its simplicity and budget-friendly ingredients make it a go-to, offering a warm, satisfying breakfast that feels special without the stress, whether served solo or with a side of toast.
Recipe Tips and Tricks
- Use Ground Sausage: Loose sausage cooks evenly; remove casings from links if needed.
- Grease Well: Coat the crockpot with butter or cooking spray to prevent sticking.
- Layer Evenly: Arrange ingredients in even layers for consistent cooking.
- Whisk Eggs Thoroughly: Beat eggs well for a smooth, fluffy texture.
- Add Cheese Late: Sprinkle cheese during the last hour to avoid over-melting.
- Check Moisture: Add a splash of milk if it looks too dry during cooking.
- Low Heat Only: Cook on low to keep eggs tender and prevent overcooking.
- Rest Before Serving: Let it sit for 10 minutes to set and enhance flavors.
- Sauté Veggies: Lightly cook onions or peppers beforehand for deeper flavor.
- Stir Gently: Mix carefully to maintain the casserole’s structure.
Crockpot Breakfast Egg Casserole with Sausage
Fluffy crockpot breakfast egg casserole with sausage, perfect for easy mornings.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup milk
- 1 lb ground sausage
- 1 medium green bell pepper, diced
- 1 small yellow onion, chopped
- 1 tbsp melted butter
- 1.5 cups shredded cheddar cheese
- 4 cups bread, cubed
- 8 large eggs
Instructions
- Prep the Sausage: In a skillet over medium heat, cook sausage, breaking it up, for 5-7 minutes until browned. Drain excess fat and transfer to the slow cooker.
- Grease the Crockpot: Brush the inside of the slow cooker with melted butter to prevent sticking.
- Add Veggies: Spread diced bell pepper and chopped onion evenly over the sausage.
- Layer Bread: Add bread cubes in an even layer, pressing gently to fit.
- Mix the Eggs: In a bowl, whisk eggs, milk, salt, and black pepper until smooth and fluffy.
- Pour Over Layers: Pour the egg mixture over the ingredients, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until eggs are set and bread is tender.
- Add Cheese: Sprinkle cheddar cheese over the top during the last hour to melt.
- Check Texture: If too dry, stir in a splash of milk and cook for an additional 15 minutes.
- Serve and Enjoy: Let rest for 10 minutes, then scoop into bowls and serve with your favorite toppings!
Notes
- Use loose sausage for even cooking; drain fat well after browning.
- Add cheese late to prevent over-melting; stir gently to distribute.
- Adjust seasoning based on sausage and cheese saltiness.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or low-sodium diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 421Total Fat 31gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 15gCholesterol 248mgSodium 948mgCarbohydrates 15gFiber 1gSugar 4gProtein 21g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Sausage (1 lb): Breakfast sausage adds savory richness; pork or turkey works.
- Eggs (8 large): Provide structure and creaminess; use fresh for best results.
- Milk (1 cup): Whole milk adds richness; 2% is a lighter alternative.
- Cheddar Cheese (1.5 cups, shredded): Sharp cheddar melts well; grate fresh for texture.
- Bread (4 cups, cubed): White or whole wheat, cubed (about ½ lb); stale is ideal.
- Green Bell Pepper (1 medium): Diced for sweetness and crunch.
- Yellow Onion (1 small): Finely chopped for savory depth.
- Salt (½ tsp): Seasons the mixture; adjust after adding sausage and cheese.
- Black Pepper (¼ tsp): Adds a subtle kick; adjust to taste.
- Butter (1 tbsp, melted): Used for greasing, adding a touch of richness.
Variations and Substitutions
- Meat Swap: Use bacon, ham, or chorizo for a different flavor profile.
- Egg Alternatives: Replace with egg whites or a plant-based egg substitute.
- Milk Options: Substitute with almond or oat milk for a dairy-free version.
- Cheese Variations: Swap cheddar with Monterey Jack, Swiss, or a blend.
- Bread Swap: Use English muffins, bagels, or omit for a crustless version.
- Veggie Add-Ins: Mix in spinach, tomatoes, or mushrooms for variety.
- Spicy Kick: Add jalapeños or hot sauce for heat.
- Low-Sodium: Reduce salt and use low-sodium sausage or cheese.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of milk.
- Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.
- Reheating: Warm in the microwave or oven, stirring to blend.
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