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Easy Crockpot Crustless Breakfast Casserole Recipe

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A hands-off, dump-and-go breakfast casserole made in the slow cooker with eggs, hash browns, cheese, and sausage. Perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 3 cups frozen shredded hash browns
  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 pound cooked breakfast sausage, crumbled
  • 1/2 cup finely diced onion
  • 1/2 cup diced bell pepper (any color)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried mustard powder (optional)
  • 2 tablespoons melted butter (for greasing)

Instructions

  1. Grease the crockpot generously with melted butter.
  2. Layer the frozen hash browns evenly in the bottom of the crockpot.
  3. Sprinkle the crumbled cooked sausage, diced onion, and bell pepper over the hash browns.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and mustard powder until frothy.
  5. Pour the egg mixture evenly over the ingredients in the crockpot. Gently press down solids to submerge.
  6. Sprinkle shredded cheddar cheese evenly on top; do not stir.
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until center is set and a knife inserted comes out clean.
  8. Turn off slow cooker and let casserole rest uncovered for 10-15 minutes before serving.
  9. Slice and serve warm with desired toppings.

Notes

For best texture, cook on LOW. Let casserole rest before serving. Can be assembled the night before (add cheese in the morning). Use a slow cooker liner for easy cleanup.

Nutrition

Keywords: crockpot breakfast casserole, crustless breakfast casserole, slow cooker breakfast, easy breakfast casserole, hash brown casserole

Find it online: https://goldensimmer.com/easy-crockpot-crustless-breakfast-casserole-recipe/