Ingredients
Scale
- 1 pound of breakfast sausage (pork, turkey, or chicken)
- 8 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 1 cup milk or cream
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cups frozen hash browns or diced potatoes
- Salt and pepper to taste
- Optional: chopped green onions, hot sauce, or fresh herbs for garnish
Instructions
- Brown the sausage in a skillet until fully cooked, then drain excess fat. Sauté chopped onions and bell peppers until tender. Mix these with the cooked sausage.
- Whisk together eggs, milk, salt, and pepper in a large bowl. Add shredded cheese, cooked sausage and vegetables, and hash browns. Stir well.
- Spray the crockpot with nonstick spray. Spread the mixture evenly inside the slow cooker, smoothing the top.
- Cover and cook on low for 6-8 hours until eggs are set and casserole is cooked through. Garnish with green onions or hot sauce if desired before serving.
Notes
- Can be assembled the night before and stored in the refrigerator for convenience.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months. Reheat thoroughly.
- Feel free to customize with vegetables or cheeses of your choice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free sausage) or Low-Carb (by adjusting ingredients)
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 165mg