Why You’ll Love This Recipe
I like how this casserole is both hands-off and customizable. I can prep it the night before, set the crockpot, and wake up to a hot breakfast ready to serve. The flavors are rich and comforting, and it’s easy to adjust the vegetables, seasonings, or cheese to suit my taste. It’s especially great for holidays, brunch gatherings, or busy mornings when I want something filling and stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Main Ingredients
32 oz bag of frozen hash browns
1/2 green bell pepper, diced
1/2 red onion, diced
1 lb breakfast sausage, cooked
2 cups grated sharp cheddar cheese
12 eggs
1 cup milk
Seasonings
Salt, to taste
Black pepper, to taste
Cajun seasoning (optional, to taste)
Directions
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I line my crockpot with a liner or spray it with nonstick spray to make cleanup easier.
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I spread half of the hash browns evenly on the bottom of the crockpot and season lightly with salt and pepper.
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I sprinkle half of the bell pepper and onion over the hash browns.
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I add half of the cooked sausage on top of the vegetables.
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I sprinkle 1 cup of cheddar cheese over the sausage layer.
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I repeat the process with the remaining hash browns, vegetables, sausage, seasonings, and cheese.
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In a large bowl, I whisk together the eggs, milk, and seasonings, then carefully pour the mixture over the layered ingredients without stirring.
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I cover with the crockpot lid and cook on low for 6–8 hours or on high for 3–4 hours, until the eggs are set and the top is lightly browned.
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I let it cool slightly before slicing and serving.
Servings and Timing
This recipe makes 10 servings. It takes about 15 minutes to prepare and 6–8 hours on low (or 3–4 hours on high) to cook, for a total of 6 hours 15 minutes to 8 hours 15 minutes.
Variations
I sometimes swap the peppers and onions for mushrooms, spinach, or tomatoes. For extra flavor, I use a mix of cheeses like mozzarella or pepper jack. If I want it spicier, I add more Cajun seasoning or stir in some hot sauce before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm them in the oven until hot. This casserole also freezes well—I portion it into freezer-safe containers for up to 2 months and thaw overnight before reheating.
FAQs
Can I make this the night before?
Yes, I assemble everything, refrigerate overnight, and start the crockpot in the morning.
Can I use fresh potatoes instead of frozen hash browns?
Yes, I shred fresh potatoes, but I make sure to squeeze out excess moisture first.
Can I substitute turkey sausage?
Yes, turkey sausage or chicken sausage works well as a lighter option.
Do I need to cook the sausage before adding it?
Yes, cooking it first ensures it’s fully done and adds flavor to the casserole.
Can I make this vegetarian?
Yes, I leave out the sausage and add more veggies or a plant-based sausage alternative.
How do I know when it’s done?
The casserole is ready when the eggs are fully set and no longer runny in the center.
Can I add more vegetables?
Yes, mushrooms, zucchini, or kale make great additions.
Can I use half-and-half instead of milk?
Yes, it makes the casserole creamier and richer.
Can I bake this in the oven instead?
Yes, I bake it at 350°F in a greased 9×13-inch dish for 45–55 minutes.
Can I double this recipe?
Yes, but I use a larger crockpot and allow for more cooking time.
Conclusion
I love how this sausage breakfast casserole makes mornings easier while still giving me a hot, satisfying meal. It’s hearty, flavorful, and flexible enough to fit different tastes. Whether I’m hosting brunch or just want a ready-made breakfast for busy days, this recipe is always a winner.
