Description
This Crockpot Breakfast Casserole is the perfect solution for busy mornings, weekend brunches, or feeding a crowd. With layers of hash browns, sausage, vegetables, and cheese, this hearty dish cooks overnight, ensuring you wake up to a hot and delicious breakfast. It’s gluten-free, customizable, and loaded with flavor, making it a go-to option for a variety of occasions.
Ingredients
Units
Scale
- 12 large eggs
- 1 lb breakfast sausage, cooked and crumbled
- 3 cups frozen hash browns
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Spray the crockpot with nonstick cooking spray.
- Layer half of the frozen hash browns on the bottom of the crockpot.
- Top with half of the cooked sausage, bell peppers, onion, and shredded cheese.
- Repeat with the remaining hash browns, sausage, vegetables, and cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the layers in the crockpot.
- Cook on low for 7-8 hours or on high for 3-4 hours, until the eggs are set.
- Garnish with fresh parsley before serving.