Slow Cooker Breakfast Casserole Recipe
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The holiday season is upon us, and that means big meals, crowded ovens, and many mouths to feed in our home. I don’t know about you, but Christmas morning shouldn’t be chaotic in my book.
Don’t get me wrong, I love the noise and craziness of kids and presents, but I want to enjoy that chaos…the chaos I would rather avoid is the one where I’m stuck in the kitchen whipping up breakfast or brunch for everyone while they are out there enjoying their gifts and hot chocolate.
One way to cut down my time in the kitchen is with a slow cooker breakfast. Instead of scrambled eggs, with a side of sausage, bacon and hash browns (all cooked individually) why not throw it all in a slow cooker, add some cheese and bell pepper and there you go!
Here’s what you’ll need:
- 1 – 30 oz. bag frozen hash brown potatoes
- 1 lb. bacon, cooked, drained, crumbled
- 1 lb. ground pork sausage (I use Jimmy Dean), cooked and drained
- 1 bell pepper, diced
- 2 cups shredded cheese of your choice (sharp, cheddar, colby jack, pepper jack)
- 1 dozen large eggs
- 1 cup milk (2% or whole)
- 1/2 cup green onion, sliced
- salt & pepper to taste
The first thing you will want to do is cook up your meat. Before I cook my bacon I cut it up into small pieces, which makes it a little easier to work with. Make sure to place your meat on a paper towel lined plate to soak up any excess grease. If you aren’t preparing your casserole right away, simply put your meat in a Ziploc bag in the refrigerator until you’re ready.
Here comes the fun part. Get out your slow cooker and if you have one, be sure to use your slow cooker liner! I can’t stress enough (especially with this type of dish) how much simpler clean up will be if you have a liner. If you don’t have a liner, spray a little non-stick cooking spray on the bottom and sides. Now that that is done, gather all your ingredients.
First, layer half of the hash browns into the bottom of your slow cooker.
Top hash browns with half of your bacon and half of your sausage.
Add half of the bell pepper and then top with half of the cheese.
Now repeat the above steps. Hash browns, bacon & sausage, bell pepper and cheese. Finish with sliced green onion. Doesn’t that look Christmas-y??
In a medium sized bowl whisk together your eggs and milk. Add salt and pepper to taste. I will be honest, I add about 1/2 tsp. of pepper and that’s it. The pork sausage and bacon are already seasoned, so I try not to add anymore salt.
Set your slow cooker on low for about 4 hours. After about 3.5 hours take a wooden spoon and poke holes in the middle and sides so some of the looser egg mixture can soak down into the bottom.
After 4 hours mine was completely done – depending on your slow cooker it might take a little longer or maybe a little less, I would just check it after 3.5 hours.
I like to fluff mine around with a spoon before serving.
This really is such an easy dish and a crowd favorite!
Enjoy!