Description
This Slow Cooker Breakfast Casserole makes the whole house smell amazing! There's nothing like waking up to the smell of breakfast already done in the morning. Potatoes, cheese, sausage, eggs, peppers and onions make the most incredible meal whether for busy mornings or a holiday brunch!
Ingredients
Scale
- 12 eggs
- 1 cup milk
- 2 lbs hash brown potatoes
- 1 lb breakfast sausage (cooked)
- 1/2 onion
- 1/2 cup green and red peppers (chopped)
- 1 1/2 cups cheddar cheese
- 1 1/2 cups jack cheese
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Spray the inside of the 8 quart slow cooker with nonstick cooking spray. Set aside.
- Mix the two shredded cheeses together in a small bowl and set aside.
- Mix the cooked sausage, peppers and onions together in a small bowl. Set aside.
- Whisk the eggs together in a medium sized bowl until well mixed. Whisk in the milk, salt and pepper. Set aside.
- Layer around 1/3 of the potatoes on the bottom of the slow cooker. Sprinkle 1/3 of the sausage mixture all around. Sprinkle 1 cup of the shredded cheese mixture on top. Repeat 2 more times. End with the cheese layer.
- Once all the layers have been made, pour the egg mixture all over top. Cook on low for 8 hours (You can do this overnight). Serve and enjoy!
Notes
- Spray the slow cooker with non stick spray before placing ingredients in.
- Cook sausage or the meat you choose before placing in slow cooker to avoid excess grease.
- Layer ingredients starting with potatoes, sausage, veggies and cheese. End with the cheese then pour egg mixture overtop.
- Storage: Store leftovers in airtight container in fridge for 3-4 days. Reheat using the oven or microwave until warmed through.
- Make Ahead: Place ingredients into slow cooker, refrigerate overnight then heat up next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American