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crockpot breakfast casserole​

The Most Amazing Effortless Crockpot Breakfast Casserole

This crockpot breakfast casserole delivers a protein-rich, flavorful morning meal with just 15 minutes of prep, perfect for busy weekdays. Overnight cooking ensures a stress-free, delicious start to your day.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Main Dish
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 12 large eggs or 3 cups egg substitute
  • 2 cups whole milk or almond milk
  • 1 pound breakfast sausage cooked and crumbled
  • 6 slices thick-cut bread cubed, day-old preferred
  • 2 cups sharp cheddar cheese shredded
  • 1 cup frozen hash browns thawed
Flavor Enhancers
  • 1 medium onion diced fine
  • 1 bell pepper chopped, red or green
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh chives chopped
Optional Additions
  • 1 cup diced ham or bacon bits optional
  • 1/2 cup sun-dried tomatoes optional
  • 1 jalapeño seeded and minced, optional

Equipment

  • Slow Cooker (6-quart)
  • Large Skillet
  • Large Mixing Bowl
  • Whisk
  • Spatula

Method
 

  1. Grease a 6-quart slow cooker with butter or cooking spray. Layer cubed bread evenly across the bottom.
  2. Cook sausage in a skillet over medium heat until browned and crumbly. Drain and spread over the bread layer.
  3. Scatter onions, bell peppers, and garlic over the sausage layer.
  4. Whisk eggs, milk, salt, pepper, and paprika in a bowl until smooth. Pour over the ingredients.
  5. Sprinkle 1½ cups cheese over the vegetables, reserving ½ cup for topping.
  6. Add thawed hash browns, pour egg mixture over, then top with remaining cheese and chives. Cook on low for 6-8 hours.
  7. In the last 30 minutes, remove lid to allow slight browning on top.

Notes

Use day-old bread to prevent sogginess. Drain sausage thoroughly to avoid excess grease. Add cheese strategically for optimal melting. Check doneness at 6 hours; center should be set but slightly jiggly, reaching 160°F. Store refrigerated for up to 4 days or frozen for up to 3 months, reheating in a 350°F oven for best texture.
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