Description
This hearty Crockpot Breakfast Casserole is a delicious and easy make-ahead meal perfect for busy mornings or weekend brunches. Loaded with frozen hash browns, colorful bell peppers, savory breakfast sausage, crispy bacon, sharp cheddar cheese, and a rich egg mixture, this casserole cooks low and slow in a crockpot to deliver a warm, satisfying dish with minimal effort.
Ingredients
Units
Scale
Vegetables
- 28 ounces package of frozen O’Brien hash browns
- 1 cup (1 medium) diced green bell pepper
- 1 cup (1 medium) diced red bell pepper
- 1/2 cup diced sweet yellow onion
Meat
- 1 pound (2 cups) cooked and crumbled mild breakfast sausage
- 1 pound (1 1/4 cups) cooked and crumbled smoked bacon
Dairy & Eggs
- 3 cups freshly shredded sharp cheddar cheese
- 12 large eggs
- 3/4 cup half and half
Spices & Seasonings
- 1 tablespoon onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Prepare Crockpot: Generously spray a 6 to 7-quart crock pot with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Layer Hash Browns: Spread the frozen O’Brien hash browns evenly in the bottom of the prepared crockpot, forming the base layer of the casserole.
- Add Vegetables: Sprinkle the diced green bell pepper, diced red bell pepper, and diced sweet yellow onion evenly over the hash browns for vibrant color and flavor.
- Layer Meats: Evenly distribute the cooked and crumbled mild breakfast sausage and smoked bacon over the vegetables to create a hearty protein layer.
- Add Cheese: Sprinkle the freshly shredded sharp cheddar cheese over the meat layer to add richness and a melty texture.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 12 eggs, ¾ cup half and half, 1 tablespoon onion powder, 1½ teaspoons kosher salt, and 1 teaspoon cracked black pepper until completely combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the cheese layer in the crockpot, ensuring it seeps through the layers.
- Cook Casserole: Cover the crockpot and cook on low heat for 8 hours. This slow cooking process allows the casserole to set and flavors to meld.
- Serve: Once cooked, serve the breakfast casserole hot, scooping out generous 1½ cup portions for each of the 8 servings.
Notes
- For a quicker meal, the casserole can be cooked on high for 4 to 5 hours, but low and slow yields the best texture.
- Make sure all meat is pre-cooked before layering to ensure even cooking and safety.
- Variations can include adding mushrooms, tomatoes, or substituting sausage with turkey sausage for a leaner option.
- Use shredded cheese of choice for different flavor profiles; pepper jack adds a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Nutrition
- Serving Size: 1½ cup (approx. 1/8th of casserole)
- Calories: 460
- Sugar: 3g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 340mg
