Go Back

Crockpot Breakfast Casserole

Overnight crockpot breakfast casserole with hash browns, turkey sausage, peppers, cheddar and eggs. Assemble it the night before and wake up to a hot breakfast for a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hash browns thawed and patted dry (850 g)
  • 1 lb turkey breakfast sausage browned and drained (450 g)
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 2 cups shredded cheddar cheese (225 g), divided
  • 12 large eggs
  • 1 cup milk (240 ml)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard optional

Method
 

  1. Grease a 6-quart slow cooker generously or line it with parchment paper.
  2. Layer half the hash browns, half the sausage, half the onion and pepper, and half the cheese. Repeat the layers, saving 1/2 cup cheese for the top.
  3. Whisk the eggs, milk, salt, pepper, garlic powder and mustard, and pour evenly over the layers.
  4. Cover and cook on LOW for 6 to 8 hours, until the center is set and reaches 160°F (71°C).
  5. Sprinkle with the remaining cheese, cover for 5 minutes to melt, then slice and serve.

Notes

Cook on LOW only. The center should reach 160°F. Use turkey or chicken sausage.