Crockpot Breakfast Casserole

If you love waking up to the delicious aroma of sausage, eggs, and cheese, this Crockpot Breakfast Casserole with sausage is perfect! This no-fuss recipe delivers a hearty breakfast without much hands-on time. It works beautifully for busy mornings, holidays, or a special brunch.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8 11

Total Time 8 21

Servings

Calories 345kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

1 tablespoon avocado or olive oil
1 pound breakfast sausage
1 red pepper seeded and chopped
1 onion diced
1 tablespoon minced garlic
16 ounces frozen hash browns
12 eggs
1 cup half and half
¾ cup sour cream
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
8 ounces shredded cheddar cheese divided

Instructions

Heat oil in a large skillet.
Add the sausage, and cook, breaking up with the back of a spoon, for about 5 minutes.
Add the red pepper and onion, and cook for another 6 to 8 minutes, until the vegetables are tender. Add the garlic, and stir for one more minute.
Spray your slow cooker with oil. Add half of the hash browns. Arrange half of the sausage and vegetable mixture over the hash browns, and follow with the remaining hash browns. Sprinkle with the remaining vegetable mixture and top with 1 cup of the cheese.
In a separate bowl beat together the eggs, half and half, sour cream, garlic salt, and pepper.
Pour over the hash browns, sausage, and vegetables.
Cook on low for 8 hours, or high for 3.
Add the remaining ½ cup of cheese in the last 15 minutes of cooking and allow to melt.

Nutrition