Description
Slow Cooker Breakfast Casserole is an effortless and delicious make-ahead breakfast loaded with savory sausage, diced ham, crispy hashbrowns, colorful bell peppers, onions, and melted cheddar cheese. It cooks overnight in a slow cooker so you wake up to a hearty homemade breakfast ready to enjoy.
Ingredients
Units
Scale
Meat and Vegetables
- 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 1/2 an onion
- 1 cup diced red bell pepper, about 1 pepper
- 1 cup diced green bell pepper, about 1 pepper
Dairy and Eggs
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1/2 cup half &; half
Seasonings
- 1 tablespoon chopped parsley, more for garnish
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the slow cooker: Spray the pot of a 4-quart or 6-quart slow cooker with non-stick pan spray and set aside to ensure easy cleanup and prevent sticking.
- Combine meat and vegetables: 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 until evenly combined.
- Add to slow cooker: Transfer the meat and potato mixture to the sprayed slow cooker pot, spreading it out evenly as the base layer.
- Prepare egg mixture: In a separate bowl, whisk together the eggs, half & half, chopped parsley, garlic powder, salt, and ground black pepper until fully blended and slightly frothy.
- Pour egg mixture over: Carefully pour the prepared egg mixture evenly over the meat and vegetable layer in the slow cooker, gently pressing down to distribute.
- Cook the casserole: Cover the slow cooker with its lid and cook on LOW for 6 hours or on HIGH for 3 hours until the eggs are set and the casserole is cooked through.
- Serve and garnish: Once cooked, serve the casserole warm and garnish with freshly chopped parsley for a bright finishing touch.
Notes
- Use a 4-6 quart slow cooker for best results to ensure even cooking.
- Leftover cooked sausage or ham can be substituted or omitted according to preference.
- Frozen hashbrowns can be thawed slightly before adding to reduce extra moisture if desired.
- Half & half can be swapped with whole milk or heavy cream for different richness.
- For a spicier kick, add some chopped jalapeños or chili powder.
- This casserole reheats well and can be stored covered in the fridge for up to 3 days.
- To make ahead, assemble the casserole the night before and cook it overnight on LOW.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 320 mg
