Slow Cooker Breakfast Casserole

This mouthwatering breakfast casserole is packed with all of your favorite morning meal staples for an easy and filling dish!

Course Breakfast

Cuisine American

Keyword breakfast casserole, crockpot breakfast casserole, Slow Cooker, slow cooker breakfast casserole

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 397kcal

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, garlic powder, salt, and pepper, 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!

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.