Description
A warm, hearty breakfast casserole filled with baked eggs, sausage, and melted cheese, perfect for busy mornings or brunch gatherings.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 pound breakfast sausage, cooked and crumbled
- 4 cups shredded hash browns (frozen or fresh)
- 2 cups shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
Instructions
- In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Layer half of the hash browns in the bottom of the greased crockpot. Add half of the cooked sausage, half of the bell peppers and onions (if using), and half of the cheese. Repeat the layers with the remaining ingredients.
- Pour the egg and milk mixture over the layered ingredients. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Let the casserole rest for 5–10 minutes before serving to make slicing easier. Serve warm, garnished with chopped green onions or fresh herbs if desired.
Notes
For a richer custard, use full-fat milk or a mix of milk and cream. Avoid overfilling the crockpot to allow the eggs to expand.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 730mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 400mg