Crockpot Breakfast Casserole
This slow cooker breakfast casserole makes mornings effortless — just add a few ingredients before bed, and wake up to a hot, hearty meal ready to enjoy.
- Prep Time: 20 mins
- Cook Time: 8 hrs
- Total Time: 8 hrs 20 mins
- Yield: 8
Ingredients
Scale
- 28 ounces package of frozen O’Brien hash browns
- 1 cup (1 medium) diced green bell pepper
- 1 cup (1 medium) diced red bell pepper
- ½ cup diced sweet yellow onion
- 1 pound (2 cups) cooked and crumbled mild breakfast sausage
- 1 pound (1¼ cups) cooked and crumbled smoked bacon
- 3 cups freshly shredded sharp cheddar cheese
- 12 large eggs
- ¾ cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Liberally coat a 6–7 quart slow cooker with nonstick spray.
- Evenly layer the frozen hash browns across the bottom of the crockpot.
- Scatter the diced red and green bell peppers along with the chopped onion over the potatoes.
- Distribute the cooked sausage and crispy bacon evenly on top of the vegetables.
- Sprinkle the freshly grated cheese over the meat layer.
- In a large bowl, whisk together the eggs, half-and-half, onion powder, kosher salt, and freshly cracked black pepper until smooth.
- Slowly pour the egg mixture over the layered ingredients.
- Cover and cook on low for 8 hours, or until fully set. Serve hot.
Find it online: https://www.zaynkitchen.com/crockpot-breakfast-casserole/