Slow Cooker Breakfast Casserole
This mouthwatering breakfast casserole is packed with all of your favorite morning meal staples for an easy and filling dish!
Servings 8 servings
Calories 397kcal
Equipment
Ingredients
- 1 pound breakfast sausage I used Jimmy Dean
- 1/2 cup red bell pepper diced
- 1 cup onion diced
- 4 slices bacon cut into bite sized pieces
- 1 (30 ounce) pkg frozen shredded hash browns
- 1 cup cheddar cheese shredded
- 1 cup Pepper jack cheese shredded
- 12 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- green onions
Instructions
- Heat a large skillet on medium high heat and add the breakfast sausage break up with a wooden spoon and cook just until browned.
- Add in your diced red peppers and onions and cook another 2-3 minutes. Remove to a plate.
- Add in the chopped bacon and cook until desired crispiness and remove to a paper towel to drain then place into the refrigerator until ready to use.
- In a large bowl add the eggs and milk and whisk until combined.
- Spray a slow cooker with non stick cooking spray and add in 1/2 of the shredded hash browns.
- Add in 1/2 of the sausage, pepper and onion mixture on top.
- Add 1/2 of the shredded cheese. Repeat with the remaining hash browns, sausage mixture, and shredded cheese.
- Pour the whisked eggs over the layered casserole.
- Cook on low 7-8 hours or high 3-4 hours.
- Add chopped bacon and diced green onions on top and serve!
Notes
- No thawing needed: Frozen hash browns can go straight into the slow cooker—no prep required.
- The cheese can be easily swapped out for your favorite.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 4g | Protein: 24g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 315mg | Sodium: 929mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 966IU | Vitamin C: 14mg | Calcium: 272mg | Iron: 2mg
