A tasty and easy crockpot breakfast casserole with sausage, onion, bell peppers, garlic, and hashbrowns with plenty of cheddar and pepper jack cheese. This dish is ideal for busy families with hearty appetites.
Prep the casserole the night before to enjoy in the morning. This is always a hit with family and friends and is great for holiday breakfasts and brunches. I love serving it with fruit salad, strawberry mimosas, and French toast casserole.
Ingredient Notes and Substitutions
- Milk: Whole or 2%
- Sausage: You can use ground breakfast sausage of any brand or flavor. You can also substitute crispy cooked bacon or smoked ham.
- Bell peppers: Use any color
- Hashbrown potatoes: Frozen shredded hashbrowns work the best. The egg mixture sinks into the potatoes, and everything melds together deliciously.
- Cheese: Sharp cheddar and pepper jack. You can substitute Monterey Jack or Colby Jack cheese.
How to make Crockpot Breakfast Casserole
First, grease a 6-quart crock pot. Whisk the eggs, milk, thyme, marjoram, salt, and black pepper in a large bowl and set it aside for a few minutes.
In a large skillet, brown the bacon and sausage while breaking it up. About halfway through the browning process, add the onion and bell peppers. Cook until the sausage browns and the vegetables start to soften. Reduce the heat to low and add the garlic, cooking for a minute while stirring.
Add 1/3 of the frozen hashbrowns to the bottom of the crockpot, followed by 1/3 of the sausage mixture and 1/3 of the shredded cheese. Repeat two more times, ending with the shredded cheese. Pour the egg mixture over the top. Cook on low for 7-8 hours or high for 3-4 hours. Sprinkle the top with fresh thyme.
Preparation Tips
- Remove the hashbrowns from the freezer about 45 minutes before starting this recipe to make them easier to spread. Sometimes, they freeze in clumps.
- Grease the crockpot with shortening or nonstick cooking spray for easier cleanup.
- If time permits, I prefer to cook this recipe on low. It cooks through a bit better, and I like the texture better.
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
More Egg Dishes
Crockpot Breakfast Casserole
Ingredients
- 12 large eggs
- ⅔ cup whole or 2% milk
- 1 tablespoon chopped fresh thyme divided
- ½ teaspoon dried marjoram
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices uncooked bacon chopped
- 1 lb ground breakfast sausage
- 1 medium yellow onion diced
- 1 small green bell pepper small diced
- 1 small red bell pepper small diced
- 2 cloves garlic minced
- 30 ounces frozen hashbrown potatoes
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded pepper jack cheese
Instructions
- Grease a 6-quart crock pot.
- Whisk the eggs, milk, thyme, marjoram, salt, and black pepper in a large bowl and set it aside for a few minutes.
- In a large skillet, brown the bacon and sausage while breaking it up. About halfway through the browning process, add the onion and bell peppers. Cook until the sausage is browned and the vegetables start to soften.
- Reduce the heat to low and add the garlic, cooking for a minute while stirring.
- Add 1/3 of the frozen hashbrowns to the bottom of the crockpot, followed by 1/3 of the baccon sausage mixture and 1/3 of the cheese. Repeat two more times, ending with the shredded cheese. Pour the egg mixture over the top.
- Cook on low for 7-8 hours or high for 3-4 hours. Sprinkle the top with fresh thyme.
Notes
- Remove the hashbrowns from the freezer about 45 minutes before starting this recipe to make them easier to spread. Sometimes, they freeze in clumps.
- Grease the crockpot with shortening or nonstick cooking spray for easier cleanup.
- If time permits, I prefer to cook this recipe on low. It cooks through a bit better, and I like the texture better.
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