Crockpot Breakfast Casserole
A hearty, gluten-free crockpot casserole filled with hash browns, bell peppers, sausage, bacon, and cheddar cheese, creating a delicious and convenient breakfast option.
Equipment
- 1 6 to 7-quart crockpot Generously sprayed with nonstick cooking spray
- 1 large bowl
- 1 whisk
Ingredients
- 28 ounces O’Brien frozen hash browns
- 1 medium green bell pepper diced (1 cup)
- 1 medium red bell pepper diced (1 cup)
- ½ cup sweet yellow onion diced
- 1 pound mild breakfast sausage cooked and crumbled (2 cups)
- 1 pound smoked bacon cooked and crumbled (1¼ cups)
- 3 cups sharp cheddar cheese freshly shredded
- ¾ cup half and half
- 12 large eggs
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Generously spray a 6 to 7-quart crockpot with nonstick cooking spray.
- Spread the frozen hash browns evenly in the bottom of the prepared crockpot.
- Sprinkle the diced green and red bell peppers and diced onion evenly over the hash browns.
- Distribute the cooked and crumbled breakfast sausage and bacon over the vegetables.
- Sprinkle the freshly shredded sharp cheddar cheese evenly over the meat layer.
- In a large bowl, whisk together the eggs, half and half, onion powder, kosher salt, and cracked black pepper until fully combined.
- Pour the egg mixture evenly over the cheese layer.
- Cover and cook on low for 8 hours in the crockpot.
- Serve hot.
Notes
- Customize with preferred vegetables or cheese types.
- Use spicy sausage or jalapeños for added heat.
- Prepare ahead and cook in the morning for convenience.