Description
This Overnight Slow Cooker Breakfast Casserole is a hearty and convenient morning dish, perfect for busy days or weekend brunches. Featuring layers of crispy hash browns, savory breakfast sausage, and melted cheddar cheese, all bound together with a flavorful seasoned egg mixture, it cooks slowly overnight to be ready right when you wake up. The slow cooker method ensures a tender, well-set casserole that’s easy to prepare and perfect for serving a crowd.
Ingredients
Scale
Meat
- 1 pound breakfast sausage, cooked and crumbled
Vegetables
- 1 (32-ounce) bag frozen shredded hash browns
Dairy
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
Spices & Seasonings
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
- Layer Ingredients: Place half of the frozen shredded hash browns evenly at the bottom of the slow cooker. Next, add half of the cooked and crumbled breakfast sausage, followed by half of the shredded cheddar cheese. Repeat this layering with the remaining hash browns, sausage, and cheese to build a well-structured casserole.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, 1 cup milk, dry mustard, garlic powder, onion powder, and salt and pepper until the mixture is smooth and well combined. This mixture will bind the ingredients together while adding flavor.
- Combine and Cook: Pour the seasoned egg mixture evenly over the layered ingredients in the slow cooker, ensuring full coverage. Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the eggs are fully set and the casserole is thoroughly heated through.
- Serve: Once the cooking time is complete, carefully remove the lid, slice the casserole into portions, and serve warm for a satisfying breakfast or brunch.
Notes
- For a vegetarian version, substitute sausage with sautéed vegetables or a plant-based sausage alternative.
- You can prepare this casserole the night before and refrigerate; start slow cooking in the morning to have breakfast ready by afternoon.
- Ensure the slow cooker is at least 6-quart capacity to avoid overflow.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Add bell peppers or onions in the layers for extra flavor and nutrition if desired.
