Slow Cooker Breakfast Casserole with Sausage, Hash Browns, and Veggies Recipe
This Slow Cooker Breakfast Casserole is a hearty and flavorful morning meal perfect for feeding a crowd. Combining sautéed bell peppers, onions, and green chilies with savory sausage or ham, shredded hash browns, and a cheesy egg mixture, this casserole cooks low and slow for a fluffy, satisfying dish. Ideal for busy mornings or brunch gatherings, it allows you to prepare everything ahead and wake up to a ready-to-serve hot breakfast.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables and Seasonings
- 1 Tbsp. olive oil
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small white onion, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (4 oz.) can diced green chilies
Egg Mixture
- 12 large eggs
- 1 cup whole milk
- 1 Tbsp. Dijon mustard
Main Ingredients
- 30 oz. package frozen shredded hash browns
- 1 lb. breakfast sausage or ham, diced or crumbled
- 1 1/2 cups shredded cheddar cheese
Optional Garnishes
- Diced green onions
- Chives
- Hot sauce
Instructions
- Sauté Vegetables: Heat the olive oil in a medium skillet over medium-high heat. Add the chopped onions and diced red and orange bell peppers. Sauté, stirring occasionally, until the vegetables are vibrant and softened, about 5 minutes. Add garlic powder, salt, and pepper, stirring to combine. Just before removing from heat, stir in the diced green chilies and then set aside.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, and Dijon mustard until well blended. Set aside.
- Prepare Slow Cooker: Grease the bottom of your slow cooker with non-stick cooking spray to prevent sticking.
- Layer Ingredients - First Layer: Place half of the frozen hash browns evenly in the slow cooker. Next, add half of the cooked sausage or ham, then half of the sautéed vegetable mixture. Sprinkle half of the shredded cheddar cheese over the top.
- Layer Ingredients - Second Layer: Repeat with the remaining hash browns, sausage/ham, vegetable mixture, and cheese, creating a second layered assembly with the cheese on top.
- Add Egg Mixture: Pour the whisked egg mixture evenly over all layers in the slow cooker, ensuring it seeps through throughout the ingredients.
- Cook: Cover and cook on high for 3 to 4 hours or on low for 7 to 9 hours until the casserole is set and cooked through.
- Garnish and Serve: Before serving, optionally garnish with diced green onions, chopped chives, and a dash of hot sauce to taste.
Notes
- Use precooked sausage or leftover ham for convenience and to speed up prep.
- You can substitute the cheddar cheese with your favorite cheese, such as Monterey Jack or pepper jack, for a different flavor.
- Slow cookers vary, so check doneness starting at the lower suggested time to avoid overcooking.
- For a gluten-free option, ensure the sausage and mustard are gluten-free.
- This casserole can be made the night before; layer everything except the egg mixture, refrigerate overnight, then add the eggs and cook in the morning.
