Description
Indulgent Slow Cooker Breakfast Casserole That Wows Mornings
Ingredients
Scale
- 1 lb Breakfast Sausage (or turkey/veggie sausage for lighter/vegetarian option)
- 12 large Eggs (can use flax eggs for dairy-free)
- 1.5 cups Cheddar Cheese, shredded (or Monterey Jack/Pepper Jack)
- 30 oz Hash Browns (frozen or fresh, grated)
- 1 cup Bell Pepper, diced (any color)
- 1 cup Onion, chopped
- 0.25 cups Fresh Parsley or Cilantro, chopped
Instructions
- Brown the sausage in a skillet over medium heat until fully cooked, about 5-7 minutes. Drain excess grease.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until smooth, about 2-3 minutes.
- Spray the slow cooker with cooking spray and layer hash browns evenly at the bottom.
- Evenly distribute the browned sausage on top of the hash browns followed by diced bell pepper and onion.
- Pour the egg mixture over the layered ingredients, ensuring even coverage.
- Sprinkle 1½ cups of shredded cheddar cheese over the top. Cover with lid.
- Cook on low for 6-7 hours or high for 3-4 hours, checking for doneness in the last 30 minutes.
- In the last 10-15 minutes, top with the remaining ½ cup of cheese and cover.
- Let sit for 5 minutes after cooking, then garnish with parsley or cilantro before serving.
Notes
- Prep Time: 15 min
- Cook Time: 420 min
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg