Crock-Pot Breakfast Casserole

Rise and shine to this savory and simple Crock-Pot Breakfast Casserole that cooks while you sleep.

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I have a family of five, so weekend breakfasts can be quite the event. Sometimes, I feel like I’m a line-order cook in my own kitchen. One kid wants French toast, while the others want buttermilk pancakes. When I don’t feel like whisking batter, Crock-Pot breakfast casserole recipes like this are a godsend. Simply set it up the night before, and you’ll wake up to the comforting aroma of a fully cooked (and delicious) breakfast.

This casserole consists of a hearty blend of savory sausage, hash browns, peppers, and onions immersed in melted cheddar cheese. Made with a dozen eggs, this meal is perfect for feeding a crowd—or maybe you just want leftovers for the next few days! It’s truly amazing how flavor-packed this casserole is—it tastes like I’ve spent hours on it. I mean, I guess that’s true if you count the Crock-Pot time! That’s the beauty of Crock-Pot recipes!

Is A Crock-Pot Breakfast Casserole Healthy?

As far as hearty breakfast casseroles go, I’d say yes! The recipe calls for lean breakfast sausage, skim milk, and low-fat cheese, reducing the overall fat content. I like adding more veggies like spinach and tomatoes to make it even healthier. You could also use egg whites, though I’d still retain some yolks for color and nutrition.

Crock-Pot and Eggs: Made for each other

Eggs are a resilient little protein so it’s no wonder they do so well in a Crock-Pot. Much of this has to do with the pot’s slow, gentle heat. Your casserole should turn out tender and fluffy despite the long cooking time. What’s more, the eggs blend so seamlessly with the ingredients, allowing them to soak up the savory flavors of the sausage, vegetables, and spices like a sponge—a delicious sponge.

INGREDIENTS

1 lb lean breakfast sausage, cooked and crumbled
30 oz frozen shredded hash browns, thawed
1 medium bell pepper, diced
1 small onion, diced
12 large eggs
1 cup skim milk
2 cups low-fat cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
Salt and pepper to taste

INSTRUCTIONS

Prep

Grease the Crock-Pot.

Layer

Add hash browns, sausage, veggies, and cheese in layers.

Whisk & Pour

Combine eggs and seasoning; pour over layers.

Cook

Slow-cook until set and golden.

Devour!

FAQs & Tips

How do I store this casserole?

Leftovers should last you up to five days if kept in an airtight container in the fridge, though I’d say the sweet spot would be the three-day mark.

Can I Use Fresh Potatoes Instead of Frozen Hash Browns?

Yes, you can use fresh potatoes! It’s a bit more work, however. You’ll need to shred them and squeeze out any surplus moisture before layering them in the pot.

Can I Cook This on ‘High’?

I haven’t, but theoretically, you could cook the casserole on high for 3-4 hours. I’d definitely keep an eye on it—you don’t want the eggs to overcook.

Serving Suggestions

Crock-Pot breakfast casserole is a filling meal, but if your stomach has the room for it (or you’re making it for friends and family), there are some yummy options you can add. I like to sneak in some extra fiber with oatmeal pancakes or whole wheat waffles. For something lighter, try this fruit soup, a sweet medley of summer faves like strawberries, blueberries, peaches, and more. It’s so refreshing on a hot day. I’m also a fan of this coconut milk quinoa fruit salad because it’s packed with protein and fiber. And whether you’re hankering for something savory or sweet, there’s a host of healthy muffin recipes you simply must try!