Description

This sausage breakfast casserole is a hearty, hands-off morning meal made in the crockpot with layers of hash browns, sausage, vegetables, cheese, and eggs. Perfect for holidays, brunch, or meal prep, it’s filling, customizable, and easy to make ahead.

Ingredients

32 oz bag 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

Salt, to taste

Black pepper, to taste

Cajun seasoning (optional, to taste)

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Instructions

Line crockpot with a liner or spray with nonstick spray.
Spread half the hash browns on the bottom of the crockpot and season lightly with salt and pepper.
Sprinkle half the bell pepper and onion over the hash browns.
Add half the cooked sausage, then 1 cup cheddar cheese.
Repeat layers with remaining hash browns, vegetables, sausage, seasonings, and cheese.
In a bowl, whisk eggs, milk, and seasonings together. Pour evenly over layered ingredients.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until eggs are set and lightly browned on top.
Let cool slightly, slice, and serve warm.

Notes

Swap peppers and onions for mushrooms, spinach, or tomatoes.

Use mozzarella, Monterey Jack, or pepper jack for different flavor.

Make it spicier with extra Cajun seasoning or hot sauce.

Assemble the night before, refrigerate, and cook in the morning.

Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 2g
Sodium: 640mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 19g
Cholesterol: 235mg