Crockpot breakfast casserole (Printable Version)
A filling slow-cooked dish with hash browns, sausage, bacon, vegetables, eggs, and cheddar cheese.
# What You'll Need:
→ Potatoes
01 -
28 ounces O'Brien frozen hash browns
→ Vegetables
02 -
1 medium green bell pepper, diced (1 cup)
03 -
1 medium red bell pepper, diced (1 cup)
04 -
½ cup sweet yellow onion, diced
→ Meats
05 -
1 pound mild breakfast sausage, cooked and crumbled (2 cups)
06 -
1 pound smoked bacon, cooked and crumbled (1¼ cups)
→ Dairy
07 -
3 cups sharp cheddar cheese, freshly shredded
08 -
¾ cup half and half
→ Eggs & Seasonings
09 -
12 large eggs
10 -
1 tablespoon onion powder
11 -
1½ teaspoons kosher salt
12 -
1 teaspoon cracked black pepper
# Step-by-Step Guide:
01 -
Generously spray a 6 to 7-quart crockpot with nonstick cooking spray.
02 -
Spread the frozen hash browns evenly in the bottom of the prepared crockpot.
03 -
Sprinkle the diced green and red bell peppers and diced onion evenly over the hash browns.
04 -
Distribute the cooked and crumbled breakfast sausage and bacon over the vegetables.
05 -
Sprinkle the freshly shredded sharp cheddar cheese evenly over the meat layer.
06 -
In a large bowl, whisk together the eggs, half and half, onion powder, kosher salt, and cracked black pepper until fully combined.
07 -
Pour the egg mixture evenly over the cheese layer. Cover and cook on low for 8 hours in the crockpot. Serve hot.
# Additional Notes:
01 -
For best results, avoid opening the crockpot during cooking to maintain consistent heat.