Breakfast Casserole in Crockpot
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Breakfast Casserole in Crockpot
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This crockpot breakfast casserole recipe is a "10/10," according to my connoisseur husband, and a recipe I CRAVE! It's warm, creamy (thanks to my secret ingredient), cheesy (thanks to two cheeses), flavorful (no bland casserole here!), and never watery, thanks to using tater tots instead of hash browns. Whether you’re feeding a hungry crowd or prepping for the week, this slow-cooked masterpiece will have everyone asking for seconds. See the post for tips, tricks, and variations.
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Ingredients
- 1 6-7 quart slow cooker (see notes)
- 1 oz. bag tater tots do not thaw, frozen plain
- 1 pound pork sausage or turkey
- 1 yellow onion diced, medium
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- salt
- black pepper
- 3-4 cloves garlic minced (or ¾ tsp ground
- 1 oz. can green chilies mild, diced
- 1 ½ cups cheddar cheese packed, freshly grated, sharp
- 1 ½ cup pepper jack cheese packed, freshly grated
EGG MIXTURE
- 1/2 cup sour cream at room temperature
- 10 egg large
- 1 cup milk
- 1 tsp EACH parsley dried parsley, ground mustard
- 1 tsp EACH mustard
- 1 tsp EACH salt
- 1/2 tsp EACH chili powder dried oregano
- 1/2 tsp EACH paprika
- 1/2 tsp EACH oregano
- 1/2 tsp EACH pepper
Toppings (Pick your Favs)
- tomato etc
- avocado
- green onion
- cilantro
- salsa
- hot sauce
Instructions
- Room-Temp Sour Cream: If possible, remove the sour cream from the fridge 30-60 minutes before cooking. Room-temperature sour cream whisks more easily, but if you don’t have time, it’s okay; expect some sour cream lumps—they will melt while cooking.
- Prep Crockpot: Spray a 6-7qt. slow cooker with non-stick cooking spray and set aside.
- Brown Sausage: Cook the sausage, onions, and bell peppers in a large skillet over medium-high heat. Halfway through browning, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook until the sausage is browned and the onions are softened. Add garlic and sauté 30 seconds. Drain the grease, then stir in the green chiles. Set aside to cool slightly.
- Combine Egg Mixture: Whisk the eggs and milk together in a large bowl or liquid measuring cup, followed by the sour cream and spices; set aside.
- Assemble: Line the bottom of the slow cooker with tater tots (about half), followed by half of the meat mixture and half of the cheeses (¾ cup each cheese). Repeat the layers, then pour the Egg Mixture over the top; don’t stir.
- Cook: Cover and cook on low for 4-6 hours (old crockpots can cook closer to 8) until the internal temperature reaches 160 degrees F. I use my digital probe thermometer, which is inserted while the casserole cooks, to know precisely when it’s done (my favorite! Get it here). Always check for doneness at the early end of the cooking window, then continue cooking as needed. Due to variances in slow cookers, I suggest allowing plenty of flexibility with the cooking time the first time you make it.
- Serving: If desired, serve topped with tomatoes, avocado, green onions, cilantro, salsa, hot sauce, etc.
Notes
- You need a 6-quart slow cooker: Do NOT use a smaller slow cooker, or your contents will not fit or cook evenly. If you only have a smaller crockpot, use the arrows next to the servings in the recipe card to scale the ingredients down.
- Older crockpots take longer to cook: My casserole was done in 4 hours and 45 minutes. However, when researching for this recipe, I read hundreds of comments on other recipes in which the casseroles that were supposed to cook in 4-6 hours took closer to 8 due to an older crockpot.
- Check Internal Temperature: Ensure the center reaches 160°F (71°C) to confirm the eggs are fully cooked. Use an instant-read thermometer, or I cook the casserole with my digital probe thermometer inserted so I know exactly when it's done. This thermometer is a culinary changer-get it here.
- Meal Prep: You can assemble it a day before, but DON’T pour the eggs over the layered ingredients. Refrigerate the slow cooker insert and the eggs separately, then pour the egg mixture over the top when you cook.
- Storage: Let the casserole cool to room temperature. Remove the slow cooker insert, or transfer to an airtight container and refrigerate for up to 5 days.
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