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Crockpot Breakfast Casserole

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This Crockpot Breakfast Casserole is a warm, hearty dish made with hash browns, sausage, cheese, eggs, and milk. It's a convenient and customizable breakfast option that's naturally gluten-free and made in a slow cooker for minimal effort.

Ingredients

Frozen shredded hash browns

Breakfast sausage (mild or spicy)

Shredded cheddar cheese

Shredded mozzarella cheese

Green onions (sliced)

Milk (your choice of type)

Eggs (large, in-shell)

Salt

Pepper

Instructions

  1. Lightly grease the inside of the crockpot with cooking spray or butter.
  2. Spread a layer of frozen shredded hash browns at the bottom of the crockpot.
  3. In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it apart into small pieces as it cooks. Drain any excess fat.
  4. Layer the cooked sausage over the hash browns in the crockpot.
  5. Sprinkle shredded cheddar and mozzarella cheese over the sausage layer.
  6. In a separate bowl, whisk together the eggs and milk. Pour this mixture evenly over the ingredients in the crockpot.
  7. Add salt and pepper to taste.
  8. Cover the crockpot and cook on low for 4-6 hours, or until the casserole is fully set and the eggs are cooked through. The top should be golden and slightly crispy.

Notes

  • Leftovers can be stored in the fridge for up to 4 days.
  • Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F for about 10-15 minutes.
  • For a vegetarian version, skip the sausage and add additional vegetables.
  • Freeze the casserole by letting it cool, then wrapping it tightly in plastic wrap and foil.
  • Use turkey sausage for a leaner option.

Nutrition

Find it online: https://recipesbyjanet.com/crockpot-breakfast-casserole/