Crockpot Breakfast Casserole Recipe
This hearty crockpot breakfast casserole layers crispy hash browns, savory sausage, and melty Cheddar cheese, all soaked in a fluffy egg mixture. Perfect for busy mornings or brunch gatherings, it cooks overnight in the slow cooker, giving you a warm, satisfying meal with minimal effort.
Equipment
- Large skillet
- Crockpot
- Spatula or spoon for serving
- Cooking spray
- Whisk
- Mixing bowl
Ingredients
- 11 tbsp ground mustard
- 1 cup milk
- 2 eggs, beaten
- 1 package shredded Cheddar cheese
- 1 package of frozen hash brown potatoes thawed
- 1 package maple-flavored sausage
- salt and ground black pepper to taste
Instructions
- Lightly coat the inside of your slow cooker with cooking spray.
- Evenly layer the hash browns to cover the bottom of the crock.
- In a mixing bowl, whisk together the eggs, milk, mustard, salt, and black pepper until well combined.
- Heat a large skillet over medium-high heat and cook the sausage, stirring frequently, until it’s browned and crumbly, about 5 to 7 minutes.
- Drain the grease and spread the sausage over the hash browns in the slow cooker.
- Sprinkle the Cheddar cheese evenly over the sausage layer.
- Carefully pour the egg mixture over the top, ensuring everything is covered.
- Cover the slow cooker with the lid and cook on Low for 6 to 8 hours, until the eggs are set and cooked through.
Notes
- Mix in diced bell peppers, onions, or spinach with the sausage.
- Substitute the sausage with turkey sausage or vegetarian crumbles for a lighter option.
- Use sharp Cheddar or a cheese blend for a richer, more robust taste.