Crock Pot Breakfast Casserole
An Easy Crock Pot Breakfast Casserole Recipe that is so delicious! This slow cooker egg casserole cooks overnight for a healthy breakfast!
Servings: 12 1 cup servings
Calories: 295kcal
Ingredients
- 4 cups frozen shredded hash browns thawed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb lean breakfast sausage cooked and crumbled
- 2 cups cheddar cheese
- 1 cup diced yellow onion (1 small onion)
- 2 cups bell peppers diced (1 red, 1 green pepper)
- 12 large eggs
- 1 ½ cup milk
- 1 ½ tablespoon garlic minced
- 1 teaspoon dry mustard
- 1 tablespoon Chives for garnish optional
Instructions
- Spray the bottom and sides of a 6-8 quart crock pot with non-stick cooking oil.
- Spread 2 cups of hash browns in an even layer on the bottom of the crockpot. Sprinkle hash browns with salt and pepper.
- Add an even layer of half of the cooked sausage over the hash browns.
- Sprinkle 1 cup of shredded cheese in a layer over the sausage.
- Add a layer of onions and peppers over the cheese.
- Repeat the layers a second time and top with the remaining shredded cheese.
- In a large bowl beat eggs, milk, garlic, and dry mustard together with a whisk until well blended.
- Pour egg mixture over the layers and place the lid on your crockpot.
- Cook on low for 6-8 hours or high for 4, or until eggs are cooked throughout.
- Serve warm with a salad or home fries.
Video
Nutrition
Serving: 1cup | Calories: 295kcal | Carbohydrates: 17g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 503mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1262IU | Vitamin C: 38mg | Calcium: 210mg | Iron: 2mg
