Crockpot Sausage and Egg Breakfast Casserole
This Crockpot Sausage and Egg Breakfast Casserole is a savory, hearty dish loaded with fluffy eggs, sausage, and cheesy goodness. Perfect for busy mornings or brunch gatherings, it’s an easy, make-ahead meal that cooks slowly to deliver comforting flavors with minimal effort.
Why You’ll Love This Recipe
This Crockpot Sausage and Egg Breakfast Casserole is a breakfast game-changer, offering a warm, satisfying meal that practically cooks itself. The combination of savory sausage, fluffy eggs, and melty cheese creates a comforting dish that’s perfect for feeding a crowd or prepping for busy mornings. Whether you’re hosting a brunch, planning a holiday breakfast, or just craving a hassle-free meal, this casserole delivers big on flavor with little effort. It’s customizable, too—swap in your favorite veggies or cheeses to suit your taste. Let the slow cooker do the work while you enjoy the delicious results!
Recipe Tips and Tricks
- Grease the Crockpot: Lightly spray the crockpot with cooking spray to prevent sticking and make cleanup easier.
- Cook Sausage Thoroughly: Brown the sausage completely and drain excess fat to avoid a greasy casserole.
- Layer Evenly: Spread ingredients evenly in the crockpot to ensure consistent cooking and flavor distribution.
- Whisk Eggs Well: Beat eggs thoroughly for a fluffy texture; add a splash of milk for extra creaminess.
- Check Doneness: Insert a toothpick in the center; if it comes out clean, the casserole is ready.
- Keep Warm: Use the crockpot’s “warm” setting for serving at gatherings to maintain perfect temperature.
Crockpot Sausage and Egg Breakfast Casserole
Crockpot Sausage and Egg Breakfast Casserole is a savory, cheesy, make-ahead dish perfect for breakfast or brunch gatherings.
Ingredients
- ¼ tsp black pepper
- ½ cup whole milk
- ½ tsp salt
- 1 green bell pepper, diced
- 1 lb breakfast sausage (pork or turkey)
- 1 small onion, finely diced
- 1 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- 2 tbsp green onions, chopped (optional, for garnish)
- 4 cups frozen hash browns, thawed
- 8 large eggs
Instructions
- Cook the Sausage: In a skillet over medium heat, brown the sausage, breaking it apart until fully cooked, about 5-7 minutes. Drain excess fat and set aside.
- Prep the Crockpot: Lightly grease the crockpot with cooking spray to ensure easy serving and cleanup.
- Layer Hash Browns: Spread the thawed hash browns evenly across the bottom of the crockpot for a hearty base.
- Add Veggies: Sprinkle diced green bell pepper and onion over the hash browns, distributing evenly for balanced flavor.
- Add Sausage: Scatter the cooked sausage over the veggies, ensuring every bite gets savory goodness.
- Whisk Eggs: In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth and frothy.
- Pour Egg Mixture: Pour the egg mixture evenly over the sausage and veggies, letting it seep into the layers.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top for a melty, golden finish.
- Cook on Low: Cover and cook on low for 6 hours, or until eggs are set and a toothpick comes out clean.
- Garnish and Serve: Sprinkle with green onions (if using), slice or scoop, and serve warm with toast or fruit.
Notes
- Thaw hash browns overnight in the fridge for quicker prep and even cooking.
- For a crispier top, transfer to an oven-safe dish and broil for 2-3 minutes after cooking.
- Adjust salt based on sausage seasoning to avoid over-salting.
- Serve with hot sauce or salsa for an extra flavor kick.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 537Total Fat 39gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 20gCholesterol 234mgSodium 849mgCarbohydrates 21gFiber 2gSugar 2gProtein 27g
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
- Breakfast Sausage (1 lb): Use pork or turkey sausage; mild or spicy based on preference for bold flavor.
- Eggs (8 large): Provide the fluffy base; use fresh eggs for best texture and taste.
- Cheddar Cheese (2 cups): Shredded sharp cheddar adds tangy richness; shred your own for better melting.
- Frozen Hash Browns (4 cups): Thawed hash browns create a hearty base; shredded or diced work well.
- Milk (½ cup): Whole or 2% milk adds creaminess to the eggs; use heavy cream for extra richness.
- Green Bell Pepper (1): Diced for a mild, sweet crunch; remove seeds for smooth texture.
- Onion (1 small): Finely diced for savory depth; yellow or white onions work best.
- Garlic Powder (1 tsp): Enhances flavor with a subtle, savory kick.
- Salt and Pepper: Adjust to taste; use sparingly if sausage is salty.
- Green Onions (2 tbsp, optional): Chopped for garnish, adding a fresh, mild onion flavor.
Variations and Substitutions
- Meat Options: Swap sausage for bacon, ham, or chorizo for a different flavor profile; cook and drain before adding.
- Cheese Choices: Use Monterey Jack, pepper jack, or a Mexican blend for varied cheesy goodness.
- Veggie Add-Ins: Incorporate mushrooms, spinach, or zucchini for extra nutrition and texture; sauté first to reduce moisture.
- Potato Alternatives: Replace hash browns with tater tots or diced fresh potatoes for a different base.
- Dairy-Free: Use plant-based milk and dairy-free cheese, but ensure cheese melts well for best results.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for heat lovers.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Freeze in portions in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals, stirring gently.
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