Crock Pot Breakfast Casserole

Looking for a Awesome, Warm, Fresh Breakfast Casserole with ZERO work in the morning? Well… it’s here!

Throw everything in the crock pot before you go to bed, turn the crock pot on low and then breakfast is perfect in the morning. Feel free to adapt this with some veggies or different meats or whatever cheeses you like. Happy Hanukkah, Merry Christmas, Happy New Year, & Happy Breakfast!!

Crock Pot Breakfast Egg Casserole

  • 1 pkg. (at least 26 ounces) frozen shredding hash brown potatoes
  • approx. 1 pound Ground Sausage (pre-cooked, or cook up some sausage/pork/whatever)
  • 1 cup shredding mozzarella (or cheddar) cheese
  • 1/2 cup shredding parmesan cheese
  • 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  • 6 green onions (or 1 small onion), sliced
  • 12 eggs
  • 1/2 cups milk
  • 1 Tablespoon garlic
  • 1 teaspoon salt
  • 1/4 ground black pepper

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.  Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.  Pour evenly over potato-sausage mixture. 

Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

One Year Ago – Eggnog Martinis, enjoy a tasty holiday cocktail today

And I leave you with this, Today’s Question of the Day… what’s your favorite quick/fast/easy breakfast?

Comments

Crock Pot Breakfast Casserole — 9 Comments

    • SO easy and adaptable!!

      Mine was even in the crock pot for closer to 10 hours and it was great – the edges got a little burnt and crispy which tasted so good (it sunk quite a bit and the photo is blech but it tasted a-maze-ing)!!

  1. This is now an annual MUST! It was heavenly to wake up before the kids on Christmas morning and smell the wonderful waifs of sausage. The combo of eggs, potatoes and sausage reminded me of the breakfasts my dad used to make on sleepy Sunday mornings. This recipe had all the flavors and very little prep…my type of cooking!

    • Sure – you can always use water in place of milk when whipping up eggs, but the milk adds a bit of flavor – but if you have people who can’t drink milk (or are just out) go for it!!

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