Crockpot Breakfast Casserole
Crockpot Breakfast Casserole is the perfect breakfast recipe to feed a hungry crowd, or make for meal prep. Cheesy, hearty, and hands OFF!
Equipment
- 6-quart Crock Pot
Ingredients
- 30 oz frozen shredded hash browns Ore-Ida recommended
- 1 lb breakfast sausage browned and drained, Jimmy Dean recommended
- 8 oz shredded cheddar cheese
- 8 oz shredded mozzarella cheese
- 3 green onions chopped
- 12 large eggs
- 1/2 cup milk any kind
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Spray a 6-quart crock pot with nonstick spray then arrange half the hash browns into the bottom. Layer in half the cooked sausage, half of each kind of cheese, and the green onions. Repeat the hash brown, sausage, and cheese layers.
- In a large bowl, whisk together eggs, milk, salt, and pepper, then slowly and evenly pour over the top. Cook on HIGH for 4 hours, or LOW for 8 hours, or until eggs are set in the center. Scoop into bowls then serve.
Notes
This is perfect for brunch since it takes 4 hours. You can even whisk the eggs the night before and leave in the fridge, and get everything measured to just dump and go in the morning.