Slow Cooker Breakfast Casserole
This hearty breakfast casserole combines a mix of meats, vegetables, and cheese, all cooked to perfection in your slow cooker, making it the ideal dish for busy mornings or brunch gatherings.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.