Go Back

Crockpot Breakfast Casserole

A hearty and flavorful breakfast casserole filled with eggs, sausage, cheese, and veggies, perfect for busy mornings or family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 2 cups milk (or substitute with almond milk) for a dairy-free option
  • 1 pound breakfast sausage, cooked and crumbled can replace with turkey sausage for a healthier twist
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers use your favorite colors
  • 1 cup diced onions
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 6 cups diced bread stale bread works beautifully

Method
 

Preparation
  1. Lightly grease your crockpot with non-stick spray.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano until fully combined.
  3. Layer half the diced bread evenly at the bottom of the crockpot.
  4. Add half of the crumbled sausage, followed by half the diced bell peppers and onions, then sprinkle with half the cheese.
  5. Pour half of the egg mixture over the layered ingredients in the crockpot.
  6. Repeat the layers with the remaining bread, sausage, vegetables, and cheese, finishing with the rest of the egg mixture.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the casserole is set and a toothpick inserted comes out clean.
  2. Once cooked, let it sit for a few minutes before serving to let the flavors meld.

Notes

For variations, consider replacing sausage with sautéed mushrooms for a vegetarian option or adding spicy jalapeños. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for two months.