Okay, so I have to admit that after making this crockpot breakfast casserole recipe, I thought I was soooo smart. Everything I had read about breakfast casseroles in the crockpot mentioned cooking them overnight. And while this sounds like a great idea, I personally do not like waking up at 3am to smell the bacon. It makes me hungry and I can’t go back to sleep. Anyone else?
So instead, I decided to make this breakfast casserole recipe during the day. It was the whole “breakfast for dinner” thing on steroids. But what I didn’t think about was how much we would have left over. Making a casserole is great when you have company, but my husband and I barely made a dent in this for dinner.
That’s where I got smart. As I stared into my crockpot and wondered what I was going to do with all these leftovers, it suddenly dawned on me. Why not make your freezer cooking breakfast burritos with it. Ding. Ding. Ding! I grabbed some tortillas, some plastic wrap and made 12 burritos from the leftovers!
So smart, right? Ha! Sometimes I surprise myself. I have to say that I will make this again if only to fill my freezer. My husband loves breakfast burritos and this is by far the easiest way to make them – AND we get dinner out of it, too. I love it when my worlds collide like that.
Crockpot Breakfast Casserole Recipe
Okay, on to the recipe!
To make this crockpot breakfast casserole recipe you will need.
1 package of shredded hashbrowns (about 32 ounces)
1 lb sausage (I used chorizo, but I think the next time I’ll use sausage.)
2 Cups sharp cheddar cheese
6 green onions, diced
12 eggs (or 11, because that’s what I had. Ooops!)
1/2 Cup milk
1/2 tsp salt
1/4 tsp black pepper
+ tortillas (If you want to use the leftovers and make them into burritos.)
Cook your sausage until thoroughly cooked. Spray your crockpot with cooking spray. (You will thank me later.) Layer half of the hashbrowns on the bottom. Top with half of the sausage, half of the cheese and half of the onions. Repeat the layer.
In a mixing bowl, beat the eggs, milk, salt and pepper together. Pour over the entire crockpot mixture.
Cook on low for 8 hours or until the egg are fully set. Serve and enjoy!
And the best part – freeze the leftovers in tortillas! I love a double duty recipe!
- 1 package of shredded hashbrowns (about 32 ounces)
- 1 lb sausage (I used chorizo, but I think the next time I'll use sausage.)
- 2 Cups sharp cheddar cheese
- 6 green onions, diced
- 12 eggs (or 11, because that's what I had. Ooops!)
- ½ Cup milk
- ½ tsp salt
- ¼ tsp black pepper
- + tortillas
- Cook the sausage.
- Spray the crockpot with cooking spray. Layer half of the hashbrowns on the bottom.
- Top with half the sausage, cheese and onions.
- Repeat layer.
- Mix the eggs, milk, salt and pepper. Pour over entire sausage mixture.
- Cook on low for 8 hours or until the eggs are fully set.
- (Optional) Use the leftovers for breakfast burritos.
Love the crockpot? You will love this Crockpot Little Smokies Recipe! Or if you are looking for another make-ahead breakfast idea you need to try this Breakfast Burrito Recipe!