Ingredients
- 1 pound breakfast sausage (cooked and crumbled)
- 6 large eggs
- 2 cups shredded cheddar cheese
- 1 ½ cups whole milk
- 1 bag (32 oz) frozen hash browns
- 1 bell pepper, diced
- 1 small onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Optional: green onions and salsa for garnish
Instructions
- Cook the sausage in a skillet over medium heat until browned. Drain excess fat and set aside.
- Spray the inside of your crockpot with nonstick spray—layer half of the hash browns, sausage, cheese, and vegetables. Repeat with the remaining ingredients.
- Whisk the eggs, milk, salt, pepper, and garlic powder in a bowl until well combined.
- Evenly pour the egg mixture over the layered ingredients in the crockpot.
- Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours until the eggs are set.
- Serve warm, garnished with green onions and salsa if desired.
Notes
- Timing tip: This casserole can cook overnight if you set your crockpot on low.
- Spice it up: Add diced jalapeños or spicy sausage for an extra kick.
- Prep Time: 10-15 MIN
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
- Category: Breakfast, Brunch
- Method: Slow Cooking (Crockpot)
- Cuisine: American
Keywords: Crockpot breakfast casserole, breakfast casserole, slow cooker breakfast, brunch recipe, make-ahead breakfast, egg casserole, hashbrown casserole, sausage casserole.