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Easy Crockpot Breakfast Casseroles Recipe

Crockpot Breakfast Casseroles recipe
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A crockpot breakfast casserole is a layered egg and potato dish that cooks slowly in a crockpot or slow cooker. Ingredients like hashbrowns, sausage, vegetables, and cheese are combined with whisked eggs and left to cook low and slow. The result is a fluffy, savory breakfast that requires almost no hands-on time.

Ingredients

Scale

  • 1 bag (32 oz) frozen shredded hashbrowns

  • 1 lb breakfast sausage or bacon (cooked and crumbled)

  • 1 small onion, chopped

  • 1 red bell pepper, diced

  • 2 cups shredded cheddar cheese

  • 12 large eggs

  • 1 cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

Step 1: Cook the meat

Brown sausage or cook bacon until fully done. Drain any grease and set aside.

Step 2: Prepare vegetables

Sauté onion and bell pepper until slightly softened.

Step 3: Layer in the crockpot

Grease the crockpot with butter or nonstick spray. Add a layer of hashbrowns, followed by sausage, vegetables, and cheese. Repeat layers until ingredients are used up.

Step 4: Whisk the eggs

In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper.

Step 5: Pour egg mixture

Evenly pour the egg mixture over the layered ingredients in the crockpot.

Step 6: Cook the casserole

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the eggs are set in the center.

Step 7: Rest and serve  

Turn off heat and let casserole rest for 10 minutes before slicing. Garnish with parsley.

Find it online: https://gordonramsayeats.com/crockpot-breakfast-casseroles/