Crockpot Breakfast Casserole
This crockpot breakfast casserole is loaded with breakfast sausage, shredded hash browns, eggs, cheese, and bell peppers. Sour cream gives the eggs a creamy texture, making this a hearty slow cooker breakfast for the whole family.
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Servings: 8 serving
Calories: 474kcal
Ingredients
- 1 pounds breakfast sausage
- 16 ounce hash browns shredded & frozen
- 1/2 medium yellow onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 12 large egg
- 1 cup sour cream equals to 8 ounces
- 2 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the sausage. Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain excess grease and remove the sausage from the skillet.
- Sauté the vegetables. Add the diced onions and bell peppers to the same skillet. Cook until they begin to soften, then remove from the heat.
- Prepare the egg mixture. In a large bowl, combine the eggs, sour cream, salt, and black pepper. Use a hand mixer to blend until smooth.
- Assemble the casserole. Lightly grease a 6-quart slow cooker. Add the frozen shredded hash browns, cooked sausage, sautéed vegetables, and shredded cheese. Pour the egg mixture evenly over the ingredients, allowing it to spread throughout the casserole.
- Slow cook. Cover and cook on LOW for approximately 6–8 hours, checking toward the earlier end of the cooking window. The casserole is ready when the eggs are set in the center and the internal temperature reaches 165°F.
- Rest and serve. Turn off the slow cooker and allow the casserole to rest briefly before serving.
Notes
- Sour cream: Keep the ratio of 12 large eggs to 1 cup sour cream for a creamier egg texture.
- Hash browns: Use frozen shredded hash browns. The quantity and cooking results will be confirmed during the next test.
- Sausage: Cook the sausage before adding it to the slow cooker.
- Overnight cooking: The original casserole cooked on LOW for 6–8 hours. This timing needs to be verified with the added hash browns before recommending unattended overnight cooking.
Nutrition
Calories: 474kcal | Carbohydrates: 14g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 359mg | Sodium: 956mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1077IU | Vitamin C: 21mg | Calcium: 227mg | Iron: 3mg
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