Crockpot Breakfast Casserole Recipe
Servings 12
Make ahead crockpot breakfast casserole with sausage and hashbrowns. Use leftovers to create breakfast burritos to put in the freezer and enjoy on busy mornings!
Ingredients
- 30 oz shredded hash browns
- 1 lb sausage
- 2 Cups sharp cheddar cheese
- 6 green onions diced
- 12 large eggs
- 1/2 Cup milk
- 1/2 teaspoon salt
- 1/4 tsp black pepper
Instructions
- Cook the sausage and drain.
- Spray the crock pot with cooking spray. Layer half of the hash browns on the bottom. Top with half the sausage, cheese and onions. Repeat layers.
- In a bowl, mix the eggs, milk, salt and pepper. Pour over entire casserole mixture.
- Cook on low for 8 hours or high for 3 - 4 hours. You'll know it's fully cooked when the eggs are set.
Notes
Repurpose the Leftovers: Don't let leftovers go to waste! Use any remaining casserole to make breakfast burritos. Just wrap the egg mixture in flour tortillas for an easy, handheld breakfast option. Freeze them individually wrapped and microwave wrapped in a paper towel for 1-2 minutes on busy mornings for a hot breakfast!
Refrigerate: If you have leftovers from your delicious crockpot breakfast casserole, simply store them in an airtight container in the fridge. They should stay good for up to 3 days.
Reheat Instructions: To reheat, simply microwave individual portions until warmed through, or place the entire casserole (if safe for your dish) in the oven at 350 degrees until heated.
Freeze: If you want to freeze it, I recommend making freezer-friendly breakfast burritos to repurpose the casserole! Simply fill and roll some tortillas, cover them with plastic wrap, and freeze them for up to one month.
Nutrition
Serving: 1cup | Calories: 329kcal | Carbohydrates: 14g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 233mg | Sodium: 552mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 2mg