Delicious Crockpot Breakfast Casserole for Busy Mornings
This hearty Crockpot Breakfast Casserole is a simple and delicious slow-cooked meal perfect for busy mornings.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 32 oz package frozen shredded hash browns (keep them frozen)
- 1 pound breakfast sausage (cooked and crumbled)
- 1 small onion (finely chopped)
- 1 bell pepper (chopped)
- 1/4 cup chopped green onions
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese (can use more cheddar instead)
- 8 whole large eggs
- 2 14 oz cans evaporated milk
- 1 teaspoon salt
Instructions
- Spray the base of the crockpot with non-stick cooking spray.
- Spread half of the frozen shredded hash browns evenly into the base of the crockpot.
- Sprinkle half of the cooked and crumbled breakfast sausage, chopped onion, bell pepper, and shredded cheeses over the hash browns layer.
- Repeat the layering process with the remaining ingredients.
- Sprinkle the chopped green onions over the top.
- In a large bowl, beat together the eggs, evaporated milk, and salt until smooth.
- Evenly pour the egg mixture over the casserole layers.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
Find it online: https://keepityummy.com/crockpot-breakfast-casserole/