Crockpot Breakfast Casserole
Our Crockpot Breakfast Casserole recipe takes a classic breakfast casserole and turns it into a convenient and easy to make crockpot recipe.
Ingredients
Instructions
- In a skillet over medium heat, cook the sausage and onion together until the sausage is browned and the onion is tender. Drain excess grease.
- Lightly grease the inside of your crockpot.
- Spread the cooked sausage and onion mixture evenly on the bottom.
- Add the diced red bell pepper and 1 ½ cups of the shredded cheddar cheese on top.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the ingredients in the crockpot.
- Sprinkle the remaining ½ cup of cheese on top.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the eggs are set in the center.
- Let rest for 5–10 minutes before slicing and serving.
Nutrition
Notes
- Brown the sausage first: Cooking the sausage and onion before adding them to the slow cooker prevents excess grease and improves flavor.
- Grease the crockpot well: This helps prevent sticking and makes cleanup much easier.
- Don’t overcook: Check the casserole early if possible, overcooking can make the eggs rubbery.
- Use low for best texture: Cooking on Low yields softer, fluffier eggs compared to High.
- Let it rest before slicing: Allowing the casserole to sit for 5–10 minutes helps it firm up and slice cleanly.
- Serving suggestion: Top with Mexican Salsa and green onions and serve alongside something sweet like Sourdough French Toast or Apple Blueberry Smoothie.
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