Description
Pioneer Woman’s Crockpot Breakfast Casserole is a hearty, easy-to-make dish that’s perfect for feeding a crowd. Packed with eggs, cheese, hash browns, and your favorite breakfast meats, this casserole cooks overnight in your slow cooker, making it an ideal choice for busy mornings or holiday brunches. With minimal prep and maximum flavor, it’s a hands-off recipe that ensures everyone starts their day satisfied.
Ingredients
Scale
- 1 (30 oz) bag of frozen hash browns
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 12 large eggs
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Remove from heat and drain any excess grease.
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick cooking spray to prevent sticking.
- Layer the Ingredients: In the crockpot, layer the frozen hash browns, cooked sausage, diced bell peppers, onions, and shredded cheeses. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Pour Over the Layers: Slowly pour the egg mixture evenly over the layers in the crockpot, ensuring it seeps through to the bottom.
- Cook the Casserole: Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is cooked through.
- Garnish and Serve: Once cooked, turn off the crockpot and let the casserole cool slightly. Garnish with freshly chopped parsley if desired, then slice and serve directly from the crockpot.