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Overnight Slow Cooker Breakfast Casserole

A delightful overnight breakfast casserole featuring eggs, cheese, and breakfast sausage, perfect for lazy mornings.
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: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs
  • 2 cups milk (or almond milk for a dairy-free option)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound breakfast sausage Turkey sausage can be used for a lighter option.
  • 3 cups frozen hash browns Fresh hash browns can be used if preferred.
  • 2 cups shredded cheese Cheddar is classic, consider pepper jack for a kick.
  • Optional: diced bell peppers or onions Add for additional flavor.

Method
 

Preparation
  1. Grease the slow cooker insert with a bit of butter or cooking spray to prevent sticking.
  2. In a skillet over medium heat, cook the sausage until browned. Drain any excess fat and let it cool briefly.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Add the cooked sausage, hash browns, and cheese, mixing well.
  4. Pour the mixture into the slow cooker. Spread it evenly and gently press down to compact it.
  5. Cover and set the slow cooker to low for 8 hours (or high for 4 hours).
  6. Once set, cut into squares and serve hot with toppings like salsa, avocado, or fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions by cooling completely and packing in freezer-safe containers. Reheat in the microwave or oven covered with foil.