Description
Slow Cooker Breakfast Casserole is a hearty and convenient breakfast dish that cooks overnight for a ready-to-eat morning meal. Packed with savory sausage, diced ham, hashbrowns, eggs, and cheese, it’s perfect for busy mornings or weekend brunches.
Ingredients
Scale
Meat and Vegetables
- 1 pound cooked and crumbled breakfast sausage
- 8 ounces diced ham, about 1 cup
- 16 ounces frozen diced hashbrowns, roughly 2 heaping cups
- 1 cup diced onion, about ½ an onion
- 1 cup diced red bell pepper, about 1 pepper
- 1 cup diced green bell pepper, about 1 pepper
Dairy and Eggs
- 2 cups shredded cheddar cheese
- 12 large eggs
- ½ cup half & half
Seasonings
- 1 tablespoon chopped parsley, more for garnish
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prepare Slow Cooker: Spray the pot of a 4-quart or 6-quart slow cooker with non-stick pan spray and set aside to prevent sticking.
- Mix Meat and Vegetables: In a large bowl, combine the cooked and crumbled breakfast sausage, diced ham, frozen diced hashbrowns, diced onion, red bell pepper, green bell pepper, and shredded cheddar cheese ensuring everything is well mixed.
- Add Mixture to Slow Cooker: Transfer the meat and potato mixture to the prepared slow cooker pot, spreading it evenly.
- Prepare Egg Mixture: In a separate bowl, whisk together the large eggs, half & half, chopped parsley, garlic powder, salt, and ground black pepper until fully blended.
- Combine and Cook: Pour the egg mixture evenly over the meat and potato mixture in the slow cooker. Cover with the lid and cook on LOW for 6 hours or on HIGH for 3 hours until the casserole is set and cooked through.
- Serve: Once cooked, carefully remove the casserole from the slow cooker, garnish with additional chopped parsley, and serve warm for a delicious breakfast.
Notes
- For a vegetarian version, omit the sausages and ham and add extra vegetables like mushrooms or spinach.
- Make sure the sausage is fully cooked before mixing to ensure food safety.
- If you prefer a firmer texture, cook on HIGH for 3 hours instead of LOW for 6 hours.
- You can substitute cheddar cheese with any cheese of your choice like Monterey Jack or mozzarella.
- This recipe can be prepared the night before; just refrigerate the slow cooker insert after assembling and cook in the morning.
- Use fresh parsley for garnish to add a burst of color and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg
