Rise and shine to this savory and simple Crock-Pot Breakfast Casserole that cooks while you sleep.
I have a family of five, so weekend breakfasts can be quite the event. Sometimes, I feel like I’m a line-order cook in my own kitchen. One kid wants French toast, while the others want buttermilk pancakes. When I don’t feel like whisking batter, Crock-Pot breakfast casserole recipes like this one are a godsend. Simply set it up the night before, and you’ll wake up to the comforting aroma of a fully cooked (and delicious) breakfast.
This casserole consists of a hearty blend of savory sausage, hash browns, peppers, and onions blanketed in melted cheddar cheese. Made with a dozen eggs, this meal is perfect for feeding a crowd—or maybe you just want leftovers for the next few days! It’s truly amazing how flavor-packed this casserole is, and it tastes like I’ve spent hours on it. I mean, I guess that’s true if you count the Crock-Pot time. That’s the beauty of Crock-Pot recipes!
Is This Crock-Pot Breakfast Casserole Healthy?
As far as hearty breakfast casseroles go, I’d say it’s a somewhat lighter version. The recipe calls for lean breakfast sausage, skim milk, and low-fat cheese, reducing the overall fat content. I like adding more veggies like spinach and tomatoes to make it even healthier. You could also use egg whites, though I’d still retain some yolks for color and nutrition.
Elevating Your Casserole
While the flavors in this hearty casserole are perfect as is, tweaking it to make it even more delicious is always an option. For a veggie-packed version, try adding chopped broccoli, shredded carrots, and diced zucchini, replacing the sausage with sautéed mushrooms or crumbled tofu for a vegetarian twist. If you’re craving a classic Southern comfort vibe, swap the hash browns for cubed sweet potatoes, mix in pimento cheese and diced ham, and top it with sliced green onions for a touch of freshness. For those who love bold, smoky flavors, a BBQ-inspired version with brisket or pulled pork, a hint of smoked paprika, and a drizzle of BBQ sauce in the eggs is sure to impress. And for a Mediterranean twist, layer in kalamata olives, diced tomatoes, and chopped spinach, with goat cheese or crumbled feta for a creamy, tangy finish.
How To Make Ahead And Store
Leftovers will last up to 3 days in an airtight container in the fridge. Reheat individual servings in the microwave or a low-temperature oven. Make sure you heat thoroughly to maintain both safety and flavor. You can freeze this Crock-Pot breakfast casserole by portioning it into freezer-safe containers. It will keep up to 3 months in the freezer. Thaw overnight before reheating.
Serving Suggestions
Crock-Pot breakfast casserole is a filling meal, but if your stomach has the room for it (or you’re making it for friends and family), there are some yummy options you can add on the side. I like to sneak in some extra fiber with The Best Oatmeal Pancakes or this Whole-Wheat Waffles Recipe. For something lighter, try this Fruit Soup, a sweet medley of summer faves like strawberries, blueberries, peaches, and more. It’s so refreshing on a hot day. I’m also a fan of this Coconut Milk Quinoa Fruit Salad because it’s packed with protein and fiber. And whether you’re hankering for something savory or sweet, there’s sure to be one of these 50 Healthy Muffin Recipes that will be a perfect accompaniment.
Ingredients
- 1 pound lean breakfast sausage cooked and crumbled
- 30 ounces frozen shredded hash browns thawed
- 1 medium bell pepper diced
- 1 small onion diced
- 2 cups low-fat cheddar cheese shredded
- 12 large eggs
- 1 cup skim milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
Instructions
- Grease a 6-quart Crock-Pot with cooking spray.
- Layer half of the cooked sausage, hash browns, bell pepper, onion, and cheese in the Crock-Pot. Repeat the layers, ending with cheese.
- In a large bowl, whisk together the eggs, skim milk, garlic powder, dry mustard, salt, and pepper. Pour the mixture evenly over the layered ingredients.
- Cover and cook on low for 7-8 hours, or until the eggs are set and the edges are golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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