Slow Cooker Breakfast Sausage Egg Casserole
A hearty, hands-off breakfast casserole layered with savory pork sausage, eggs, cheese, and bell peppers that slow-cooks overnight or while you get ready in the morning.
Ingredients
- 1 lb bulk pork breakfast sausage, browned, drained
- 10 large eggs
- 1/2 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cups frozen shredded hash browns (thawed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- as needed nonstick cooking spray
Instructions
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1
In a skillet over medium-high heat, cook 1 lb bulk pork breakfast sausage until browned and cooked through, breaking it into crumbles. Drain the fat and set aside.
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2
Coat the slow cooker insert generously with nonstick cooking spray.
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3
Spread 4 cups frozen shredded hash browns (thawed) in an even layer on the bottom of the slow cooker. Season with half the 1/2 tsp kosher salt and 1/4 tsp black pepper.
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4
Scatter the cooked bulk pork breakfast sausage, 1 diced red bell pepper, and 1 diced yellow onion over the hash browns.
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5
In a large bowl, whisk together 10 large eggs, 1/2 cup whole milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, and the remaining kosher salt and black pepper until well combined.
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6
Pour the egg mixture evenly over the layered ingredients. Sprinkle 2 cups shredded sharp cheddar cheese on top.
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7
Cover and cook on LOW for 3.5 to 4 hours, or until the eggs are fully set in the center and the internal temperature of the egg casserole reaches 160°F (71°C). Do not cook on HIGH or the eggs will become rubbery.
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8
Turn off the slow cooker, remove the lid, and let the casserole rest for 10 minutes before scooping and serving.