Crockpot Breakfast Casserole Recipe
Discover the perfect way to start your day with a hearty and wholesome breakfast using our Crockpot breakfast casserole recipe. This sumptuous dish comes together effortlessly, combining savory flavors that will tantalize your taste buds. Whether you’re a breakfast enthusiast or need a quick meal solution for a busy morning, this recipe ensures satisfaction without compromising on taste.
Growing up, lazy Sunday mornings were always the highlight of my week. My mother had a knack for creating mouth-watering breakfast feasts with minimal effort, thanks in part to her beloved crockpot. This particular breakfast casserole became a staple in our household, filling the kitchen with an irresistible aroma. I cherish these memories and am thrilled to carry on the tradition, sharing it now with my own family and all of you.
Why You’ll Love This Recipe
This crockpot breakfast casserole stands out because of its convenience and delightful taste. It’s perfect for feeding a crowd or setting up a week’s worth of quick breakfasts. The slow-cooking method ensures all flavors are beautifully melded together, creating a rich and satisfying experience. Plus, with just a few minutes of prep the night before, you’ll wake up to a fully-cooked breakfast without any morning rush.
Ingredients Notes
For this recipe, you’ll need eggs, sausage, cheese, and your choice of vegetables. Opt for quality sausage to enhance the flavor, and remember, you can choose sharp cheddar for a bolder taste or mozzarella for a softer touch. Make sure to pre-cook the sausage for a refined texture. Vegetables like bell peppers and onions add a nutritious crunch, and you can customize based on what you have available.
Recipe Steps
Step 1
Begin by browning your sausage in a pan over medium-high heat until fully cooked. Drain excess fat and set aside to cool slightly.
Step 2
Chop your vegetables into small, uniform pieces to ensure even cooking. Remember to keep them consistent in size for better texture in the casserole.
Step 3
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will be the rich base of your casserole.
Step 4
Layer the bottom of your crockpot with half of the hash browns, followed by half the sausage, vegetables, and cheese. Repeat the layers until all ingredients are used.
Step 5
Pour the egg mixture over the layered ingredients in the crockpot. Cover and cook on low for 8 hours or until the eggs are set and the top is golden.
Storage Options
Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to four days. For freezing, slice the casserole into portions, wrap in plastic wrap, and place in a zip-top bag. Reheat slices in the microwave or oven until warmed through.
Variations & Substitutions
To suit dietary restrictions, consider substituting sausage with turkey sausage or opting for a vegetarian version using plant-based sausage. You can also introduce a Mexican twist by adding jalapeños and serving with salsa. Swap out traditional cheese with a dairy-free alternative, if needed, to keep the dish vegan-friendly.
Frequently Asked Questions
Can I prepare this recipe the night before? Yes, you can easily prepare all the ingredients and layer them in the crockpot, storing in the refrigerator overnight. Set the crockpot to cook before going to bed, and enjoy a ready breakfast in the morning.
What’s the best way to reheat leftovers? Reheat your casserole in individual portions for the best results. Use the microwave for a quick option, or place slices in an oven preheated at 350°F (175°C) until heated through for a slightly crispy texture.
Can I use different types of cheese? Absolutely! This recipe is flexible and welcomes different cheese varieties. Try using Swiss for a nutty flavor or Pepper Jack for a spicy kick. Just make sure the cheese you choose melts well to maintain the casserole’s creamy texture.
Remember it later
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Crockpot Breakfast Casserole Recipe
IngredientsÂ
Main Ingredients
- 12 whole eggs beaten
- 1 pound breakfast sausage cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 bag frozen diced hash browns 32 ounces
Instructions
Preparation Steps
- In a large bowl, whisk together eggs, milk, and a pinch of salt and pepper.
- Layer half of the hash browns in the bottom of a greased crockpot.
- Add cooked sausage, half of the cheese, and the remaining hash browns.
- Pour the egg mixture over the hash browns and top with remaining cheese.
- Cover and cook on low for 8 hours.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
