Crock Pot Breakfast Casserole
A delicious and easy breakfast casserole with eggs, sausage, potatoes and cheese -- made in the slow cooker!
Course Breakfast
Cuisine American
Keyword Breakfast Casserole in the slow cooker, Crock Pot Breakfast Casserole, slow cooker casserole
Prep Time 20 minutes
Cook Time 4 hours
Cooling Time 30 minutes
Total Time 4 hours 50 minutes
Servings
8
servings
Calories 481 kcal
Author Blair
Ingredients
list of 7 items
1 lb. bulk pork sausage
1 (28 ounce) package frozen Potatoes O’Brien with peppers and onions, thawed (or substitute with a 20-ounce package of frozen shredded hash browns)
2 cups (about 8 ounces) grated cheddar cheese
12 eggs
1 cup milk
1 ½ teaspoons seasoned salt (or substitute with 1 teaspoon regular salt)
½ teaspoon pepper
list end
Instructions
list of 7 items
1. Brown sausage in a skillet over medium-high heat until no longer pink; drain.
2. Spray a 6-quart slow cooker with cooking spray.
3. Place half of the potatoes in the bottom of the slow cooker. Top with half of the sausage, and then add half of the cheese.
4. Repeat layers one more time, ending with the remaining cheese on top.
5. In a large bowl, whisk together eggs, milk, seasoned salt, and pepper.
6. Pour egg mixture evenly into the slow cooker.
7. Cover and cook on LOW for 4-5 hours, or until eggs are set. Turn off the slow cooker, remove the lid, and place the slow cooker insert on a cooling
rack. Let stand (UNCOVERED) for about 30 minutes. Slice and serve!
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Recipe Notes
list of 5 items
• I used Potatoes O'Brien with onions and peppers, but you can also use a 20-ounce bag of frozen shredded hash browns, thawed. If you use the hash browns,
you might want to add some chopped bell peppers and onions to the dish for that extra flavor!
• I have made this casserole with Italian sausage, too. Just remove the casings from the sausage and brown in the skillet as instructed.
• I like the classic taste of cheddar cheese here, but you can substitute with an equal amount of Monterey Jack cheese, Pepper Jack cheese, mozzarella
cheese, or any other cheeses that you enjoy.
• For an Italian version of this casserole, try using Italian sausage, 1 tablespoon of Italian seasoning, and mozzarella cheese.
• Make this Crock Pot breakfast casserole vegetarian by omitting the sausage and adding 1 red bell pepper, 1 green bell pepper, 1 onion and 1 (8-ounce)
container of sliced mushrooms. Cook the chopped vegetables in a skillet and season with salt and pepper before layering in the Crock Pot.
list end
Nutrition Facts
Crock Pot Breakfast Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 481 Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 13.6g85%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.5g
Cholesterol 360.5mg120%
Sodium 1029mg45%
Potassium 357.2mg10%
Carbohydrates 14.9g5%
Fiber 2.3g10%
Sugar 3.1g3%
Protein 29.7g59%
Vitamin A 1080IU22%
Vitamin C 38.9mg47%
Calcium 209mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A delicious and easy breakfast casserole with eggs, sausage, potatoes and cheese -- made in the slow cooker!
Course Breakfast
Cuisine American
Keyword Breakfast Casserole in the slow cooker, Crock Pot Breakfast Casserole, slow cooker casserole
Prep Time 20 minutes
Cook Time 4 hours
Cooling Time 30 minutes
Total Time 4 hours 50 minutes
Servings
8
servings
Calories 481 kcal
Author Blair
Ingredients
list of 7 items
1 lb. bulk pork sausage
1 (28 ounce) package frozen Potatoes O’Brien with peppers and onions, thawed (or substitute with a 20-ounce package of frozen shredded hash browns)
2 cups (about 8 ounces) grated cheddar cheese
12 eggs
1 cup milk
1 ½ teaspoons seasoned salt (or substitute with 1 teaspoon regular salt)
½ teaspoon pepper
list end
Instructions
list of 7 items
1. Brown sausage in a skillet over medium-high heat until no longer pink; drain.
2. Spray a 6-quart slow cooker with cooking spray.
3. Place half of the potatoes in the bottom of the slow cooker. Top with half of the sausage, and then add half of the cheese.
4. Repeat layers one more time, ending with the remaining cheese on top.
5. In a large bowl, whisk together eggs, milk, seasoned salt, and pepper.
6. Pour egg mixture evenly into the slow cooker.
7. Cover and cook on LOW for 4-5 hours, or until eggs are set. Turn off the slow cooker, remove the lid, and place the slow cooker insert on a cooling
rack. Let stand (UNCOVERED) for about 30 minutes. Slice and serve!
list end
Recipe Notes
list of 5 items
• I used Potatoes O'Brien with onions and peppers, but you can also use a 20-ounce bag of frozen shredded hash browns, thawed. If you use the hash browns,
you might want to add some chopped bell peppers and onions to the dish for that extra flavor!
• I have made this casserole with Italian sausage, too. Just remove the casings from the sausage and brown in the skillet as instructed.
• I like the classic taste of cheddar cheese here, but you can substitute with an equal amount of Monterey Jack cheese, Pepper Jack cheese, mozzarella
cheese, or any other cheeses that you enjoy.
• For an Italian version of this casserole, try using Italian sausage, 1 tablespoon of Italian seasoning, and mozzarella cheese.
• Make this Crock Pot breakfast casserole vegetarian by omitting the sausage and adding 1 red bell pepper, 1 green bell pepper, 1 onion and 1 (8-ounce)
container of sliced mushrooms. Cook the chopped vegetables in a skillet and season with salt and pepper before layering in the Crock Pot.
list end
Nutrition Facts
Crock Pot Breakfast Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 481 Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 13.6g85%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.5g
Cholesterol 360.5mg120%
Sodium 1029mg45%
Potassium 357.2mg10%
Carbohydrates 14.9g5%
Fiber 2.3g10%
Sugar 3.1g3%
Protein 29.7g59%
Vitamin A 1080IU22%
Vitamin C 38.9mg47%
Calcium 209mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
