Simple Crockpot Breakfast Casserole

Prep Details

• Prep time: 15 mins
• Cook time: 5-6 hours (Low)
• Servings: 8 servings
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 1 bag (30–32 oz) frozen shredded hashbrowns
• 1 lb breakfast sausage, cooked & crumbled
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups shredded cheddar cheese
• 12 large eggs
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp cooking oil (avocado or other)

Instructions

1. Prepare vegetables: Wash and dice the onion and bell pepper.
2. Sauté vegetables and cook sausage: Add the oil, onion, and bell pepper to a pan along with raw sausage. Cook until the sausage is fully browned and done. Drain grease and set aside.
3. Layer in the crockpot: Grease the slow cooker with butter or nonstick spray. Layer hashbrowns → sausage & vegetable mix → cheese. Repeat 2–3 times until all ingredients are used.
4. Whisk the eggs: In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
5. Add egg mixture: Pour the egg mixture evenly over the layered ingredients in the slow cooker.
6. Cook: Cover and cook on Low for 5-6 hours until eggs are fully set.

Serving Options

Serve warm on its own, or top with ketchup or hot sauce for extra kick. For a sweet-and-savory twist, drizzle a bit of maple syrup over top.