slow cooker breakfast casserole
A tasty and easy Crock Pot breakfast casserole with sausage, onion, bell peppers, garlic, and hash browns with plenty of cheddar and pepper jack cheese. This dish is ideal for busy families with hearty appetites.
prep time
20 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 12 large eggs
- 2/3 cup whole or 2% milk
- 1 tablespoon chopped fresh thyme, divided
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices uncooked bacon, chopped
- 1 pound ground breakfast sausage
- 1 medium yellow onion, diced
- 1 small green bell pepper, small diced
- 1 small red bell pepper small, diced
- 2 cloves garlic, minced
- 30 ounces frozen hash brown potatoes
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded Pepper Jack cheese
How To Make slow cooker breakfast casserole
-
Step 1Grease a 6-quart Crock Pot.
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Step 2Whisk the eggs, milk, thyme, marjoram, salt, and black pepper in a large bowl and set it aside for a few minutes.
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Step 3In a large skillet, brown the bacon and sausage while breaking it up. About halfway through the browning process, add the onion and bell peppers. Cook until the sausage is browned and the vegetables start to soften.
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Step 4Reduce the heat to low and add the garlic, cooking for a minute while stirring.
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Step 5Add 1/3 of the frozen hash browns to the bottom of the crockpot, followed by 1/3 of the bacon sausage mixture and 1/3 of the cheese. Repeat two more times, ending with the shredded cheese. Pour the egg mixture over the top.
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Step 6Cook on low for 7-8 hours or high for 3-4 hours. Sprinkle the top with fresh thyme.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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