Crock Pot Breakfast Casserole
User Reviews
4.7
51 reviews
Excellent
Crock Pot Breakfast Casserole
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A delicious and easy breakfast casserole with eggs, sausage, potatoes and cheese -- made in the slow cooker!
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Ingredients
- 1 lb. bulk pork sausage
- 1 (28 ounce) package frozen Potatoes O’Brien with peppers and onions, thawed (or substitute with a 20-ounce package of frozen shredded hash browns)
- 2 cups (about 8 ounces) grated cheddar cheese
- 12 eggs
- 1 cup milk
- 1 ½ teaspoons seasoned salt (or substitute with 1 teaspoon regular salt)
- ½ teaspoon pepper
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Instructions
- Brown sausage in a skillet over medium-high heat until no longer pink; drain.
- Spray a 6-quart slow cooker with cooking spray.
- Place half of the potatoes in the bottom of the slow cooker. Top with half of the sausage, and then add half of the cheese.
- Repeat layers one more time, ending with the remaining cheese on top.
- In a large bowl, whisk together eggs, milk, seasoned salt, and pepper.
- Pour egg mixture evenly into the slow cooker.
- Cover and cook on LOW for 4-5 hours, or until eggs are set. Turn off the slow cooker, remove the lid, and place the slow cooker insert on a cooling rack. Let stand (UNCOVERED) for about 30 minutes. Slice and serve!
Notes
- I used Potatoes O'Brien with onions and peppers, but you can also use a 20-ounce bag of frozen shredded hash browns, thawed. If you use the hash browns, you might want to add some chopped bell peppers and onions to the dish for that extra flavor!
- I have made this casserole with Italian sausage, too. Just remove the casings from the sausage and brown in the skillet as instructed.
- I like the classic taste of cheddar cheese here, but you can substitute with an equal amount of Monterey Jack cheese, Pepper Jack cheese, mozzarella cheese, or any other cheeses that you enjoy.
- For an Italian version of this casserole, try using Italian sausage, 1 tablespoon of Italian seasoning, and mozzarella cheese.
- Make this Crock Pot breakfast casserole vegetarian by omitting the sausage and adding 1 red bell pepper, 1 green bell pepper, 1 onion and 1 (8-ounce) container of sliced mushrooms. Cook the chopped vegetables in a skillet and season with salt and pepper before layering in the Crock Pot.
Nutrition Information
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Serving
1/8 of the casserole
Calories
481kcal
(24%)
Carbohydrates
14.9g
(5%)
Protein
29.7g
(59%)
Fat
32.9g
(51%)
Saturated Fat
13.6g
(68%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
5.5g
Cholesterol
360.5mg
(120%)
Sodium
1029mg
(43%)
Potassium
357.2mg
(10%)
Fiber
2.3g
(9%)
Sugar
3.1g
(6%)
Vitamin A
1080IU
(22%)
Vitamin C
38.9mg
(43%)
Calcium
209mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 481kcal | 24% |
| Carbohydrates | 14.9g | 5% |
| Protein | 29.7g | 59% |
| Fat | 32.9g | 51% |
| Saturated Fat | 13.6g | 68% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 5.5g | 28% |
| Cholesterol | 360.5mg | 120% |
| Sodium | 1029mg | 43% |
| Potassium | 357.2mg | 8% |
| Fiber | 2.3g | 9% |
| Sugar | 3.1g | 6% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 38.9mg | 43% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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