Start your day off right with a warm and hearty Slow Cooker Breakfast Casserole. This dish combines a delightful mix of meats, vegetables, and cheesy goodness, all cooked to perfection in your slow cooker. It’s not just a meal but a comforting way to kickstart your morning and can easily feed a crowd!
Why Make This Recipe
The Slow Cooker Breakfast Casserole is perfect for busy mornings or when hosting brunch. Just dump the ingredients in your slow cooker the night before, and wake up to a delicious breakfast waiting for you! It’s versatile and can be adapted to suit your family’s taste. Plus, it’s a great way to use up leftover meats and veggies.
How to Make Slow Cooker Breakfast Casserole
Making this casserole is easy and straightforward. In a few simple steps, you’ll have a filling breakfast ready to enjoy.
Ingredients
- 1 pound cooked and crumbled breakfast sausage
- 8 ounces diced ham (about 1 cup)
- 16 ounces frozen diced hashbrowns (roughly 2 heaping cups)
- 1 cup diced onion (about ½ an onion)
- 1 cup diced red bell pepper (about 1 pepper)
- 1 cup diced green bell pepper (about 1 pepper)
- 2 cups shredded cheddar cheese
- 12 large eggs
- ½ cup half & half
- 1 tablespoon chopped parsley (more for garnish)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
- Spray the pot of a 4-quart or 6-quart slow cooker with pan spray and set aside.
- In a large bowl, mix together the cooked and crumbled breakfast sausage, diced ham, frozen diced hashbrowns, diced onion, diced red bell pepper, diced green bell pepper, and shredded cheddar cheese.
- Add the meat and potato mixture to the pot of the slow cooker.
- In another bowl, whisk together the eggs, half & half, chopped parsley, garlic powder, salt, and black pepper. Pour the egg mixture over the top of the meat and potato mixture.
- Place the pot on the base of the slow cooker, cover, and cook on LOW for 6 hours or on HIGH for 3 hours.
- Serve warm, garnished with freshly chopped parsley.
How to Serve Slow Cooker Breakfast Casserole
This casserole is best served warm. You can cut it into squares and place them on plates. Garnish with additional parsley for a nice touch. Pair it with some fresh fruit or a warm pastry for a complete breakfast feast.
How to Store Slow Cooker Breakfast Casserole
If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or in the oven.
Tips to Make Slow Cooker Breakfast Casserole
- Feel free to customize this recipe by adding your favorite vegetables or different types of cheese.
- For a spicier kick, consider adding jalapeños or use spicy sausage.
- You can mix the ingredients the night before, store them in the fridge, and cook them in the morning.
Variation
Instead of using hashbrowns, you can substitute with diced potatoes or even cooked quinoa for a healthier option.
FAQs
1. Can I make this casserole the night before?
Yes! You can assemble all the ingredients the night before and store them in the fridge until you’re ready to cook them the next day.
2. Can I freeze this casserole?
Yes, you can freeze portions of the casserole. Just make sure to let it cool, then wrap tightly in plastic wrap and foil before freezing.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free sausage and check the hashbrowns for gluten-containing ingredients.
Enjoy your Slow Cooker Breakfast Casserole, and start your day with a delicious meal!
Slow Cooker Breakfast Casserole
Ingredients
Main Ingredients
- 1 pound cooked and crumbled breakfast sausage
- 8 ounces diced ham (about 1 cup)
- 16 ounces frozen diced hashbrowns (roughly 2 heaping cups)
- 1 cup diced onion (about ½ an onion)
- 1 cup diced red bell pepper (about 1 pepper)
- 1 cup diced green bell pepper (about 1 pepper)
- 2 cups shredded cheddar cheese
- 12 large eggs
- ½ cup half & half
- 1 tablespoon chopped parsley (more for garnish)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Preparation
- Spray the pot of a 4-quart or 6-quart slow cooker with pan spray and set aside.
- In a large bowl, mix together the cooked and crumbled breakfast sausage, diced ham, frozen diced hashbrowns, diced onion, diced red bell pepper, diced green bell pepper, and shredded cheddar cheese.
- Add the meat and potato mixture to the pot of the slow cooker.
- In another bowl, whisk together the eggs, half & half, chopped parsley, garlic powder, salt, and black pepper. Pour the egg mixture over the top of the meat and potato mixture.
Cooking
- Place the pot on the base of the slow cooker, cover, and cook on LOW for 6 hours or on HIGH for 3 hours.
Serving
- Serve warm, garnished with freshly chopped parsley.
