Description
This Slow Cooker Breakfast Casserole is perfect for busy mornings. With delicious layers of sausage, potatoes, and eggs, it’s easy to make and packed with flavor, making it an ideal comfort food for breakfast or brunch.
Ingredients
Scale
- 1 lb. bulk hot pork sausage
- 1 (28-32 ounce) package frozen potatoes o'brien with peppers and onions, thawed
- 2 cups (about 8 ounces) grated sharp cheddar cheese
- 12 large eggs
- 1 cup milk
- 1 ½ teaspoons seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Brown the sausage in a skillet over medium-high heat until cooked through, then drain excess grease.
- Spray a 6 or 7-quart slow cooker with nonstick cooking spray.
- Layer half of the thawed potatoes in the bottom of the slow cooker.
- Add half of the browned sausage over the potatoes, followed by half of the cheddar cheese.
- Repeat the layering with the remaining potatoes, sausage, and end with the remaining cheese on top.
- In a large bowl, whisk together eggs, milk, seasoned salt, garlic powder, and black pepper until smooth.
- Pour the egg mixture uniformly over the layered ingredients in the slow cooker.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the eggs are set.
- Once cooked, let the casserole cool in the insert on a cooling rack for 30 minutes before slicing and serving.
Notes
You can use hash browns and diced bell pepper/onion as a substitute for frozen potatoes o’brien.
For a spicier flavor, consider using spicy sausage or adding diced jalapenos to the mix.
Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 290mg