Description
This hearty Crockpot Breakfast Casserole combines layers of crispy hash browns, colorful bell peppers, savory sausage, smoky bacon, and sharp cheddar cheese, all soaked in a fluffy egg mixture and slow-cooked to perfection. Perfect for a busy morning or brunch gathering, this make-ahead dish is flavorful, filling, and easy to prepare using your crockpot.
Ingredients
Units
Scale
Vegetables
- 28 ounces package of frozen O’Brien hash browns
- 1 cup (1 medium) diced green bell pepper
- 1 cup (1 medium) diced red bell pepper
- 1/2 cup diced sweet yellow onion
Meats
- 1 pound (2 cups) cooked and crumbled mild breakfast sausage
- 1 pound (1 1/4 cups) cooked and crumbled smoked bacon
Dairy & Eggs
- 3 cups freshly shredded sharp cheddar cheese
- 12 large eggs
- 3/4 cup half and half
Seasonings
- 1 tablespoon onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Prepare the Crockpot: Generously spray a 6 to 7-quart crock pot with nonstick cooking spray to ensure the casserole does not stick during the long cooking process.
- Layer Hash Browns: Spread the frozen O’Brien hash browns evenly over the bottom of the prepared crockpot to form the base layer of the casserole.
- Add Vegetables: Sprinkle the diced green bell pepper, diced red bell pepper, and diced sweet yellow onion evenly over the hash browns to add flavor and color.
- Add Meats: Layer the cooked and crumbled mild breakfast sausage evenly over the vegetables, followed by an even layer of the cooked and crumbled smoked bacon.
- Add Cheese: Sprinkle the freshly shredded sharp cheddar cheese evenly over the meat layer, creating a rich and cheesy component to the casserole.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, ¾ cup half and half, 1 tablespoon onion powder, 1½ teaspoons kosher salt, and 1 teaspoon cracked black pepper until fully combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the top of the cheese layer in the crockpot, ensuring it seeps through the layers for even cooking.
- Cook: Cover the crockpot and cook on low for 8 hours until the casserole is fully set, cooked through, and golden around the edges.
- Serve: Once cooked, serve the breakfast casserole hot for a delightful and satisfying meal.
Notes
- Cooking times may vary slightly depending on your crockpot model, so check for doneness around 7.5 to 8 hours.
- For a quicker version, you can cook on high for 4-5 hours, but results may vary.
- Feel free to substitute the meats with turkey sausage or omit for a vegetarian option by adding extra vegetables and cheese.
- This casserole can be prepared the night before; just refrigerate overnight and cook in the morning.
- Make sure to spray the crockpot well to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1½ cup serving
- Calories: 460
- Sugar: 3g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 320mg
