Overnight Crock Pot Breakfast Casserole
This Overnight Crock Pot Breakfast Casserole is a convenient, make-ahead breakfast that combines eggs, cheese, vegetables, and sausage for a hearty and customizable meal perfect for busy mornings or brunch gatherings.
Servings: 6 servings
Ingredients
- 8 large eggs
- 1 cup milk whole or 2%
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 pound ground turkey sausage or chicken sausage, ensure it’s seasoned and fully cooked
- 1 small onion diced
- 1 bell pepper diced (any color)
- 1 cup fresh spinach chopped
- 2 cups frozen hash browns thawed
- 2 cloves garlic minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika optional, for a little smoky flavor
- cooking spray or a little olive oil for greasing the crock pot
Instructions
- Grease the inside of your slow cooker with cooking spray or a light drizzle of olive oil to prevent sticking and make cleanup easier.
- In a skillet over medium heat, cook the ground turkey sausage until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside.
- In the same skillet, sauté the diced onion, bell pepper, and minced garlic until tender, about 3-4 minutes. Add the chopped spinach last, cooking just until wilted. Remove from heat.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and paprika (if using) until well combined.
- Add the thawed hash browns to the bottom of the slow cooker. Layer the cooked sausage and sautéed vegetables evenly on top. Sprinkle the shredded mozzarella and cheddar cheeses over the mixture. Pour the egg mixture evenly over everything, allowing it to seep through the layers.
- Cover the slow cooker with its lid and refrigerate overnight to allow flavors to meld and eggs to soak into the ingredients.
- In the morning, set your slow cooker to low and cook the casserole for 6-8 hours, or on high for 3-4 hours, until the eggs are fully set and a knife inserted in the center comes out clean.
- Once cooked, switch off the slow cooker and let the casserole cool for a few minutes. Use a spatula to cut and serve warm. Garnish with fresh herbs if desired.
Equipment
- Slow Cooker
- Skillet
- Large Bowl
Notes
Use a 4 to 6-quart slow cooker for best results. For a crispier top, broil the cooked casserole in the oven for 2-3 minutes before serving. Do not open the slow cooker frequently while cooking to maintain heat. This recipe is naturally gluten-free and can be customized for vegetarian or dairy-free diets. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.