Crockpot Christmas Breakfast Casserole
A delicious and easy-to-prepare breakfast casserole made in a crockpot, perfect for holiday gatherings with layers of fluffy eggs, savory sausage, potatoes, and gooey cheese.
Ingredients
Main Ingredients
- 12 large eggs Large eggs work best for fluffiness.
- 1 cup milk Combine with eggs for richness.
- 2 pounds hash brown potatoes Fresh or frozen, thawed if frozen.
- 1 pound bulk breakfast sausage (cooked) Ground sausage, cooked before adding.
- 0.5 cup onions (diced) Can be sautéed for added flavor.
- 0.5 cup bell peppers (diced) Use a mix of red and green.
- 1.5 cups cheddar cheese (shredded) Shred from a block for better texture.
- 1.5 cups pepper jack cheese (shredded) Optional for a spicy kick.
- 1 teaspoon kosher salt If using regular table salt, use half as much.
- 0.5 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Spray the inside of your slow cooker with no-stick cooking spray.
- In a bowl, combine the shredded cheddar and pepper jack cheeses, set aside.
- Optionally, sauté the diced onions and bell peppers for a few minutes until softened.
- Mix the cooked sausage, onions, and bell peppers in another bowl.
- In a separate bowl, beat the eggs and whisk in the milk, kosher salt, and black pepper.
Layering
- Layer one-third of the hash brown potatoes, followed by one-third of the sausage-veggie mixture, and one cup of the cheese blend.
- Repeat the process two more times, finishing with the cheese blend on top.
Cooking
- Pour the egg mixture over the casserole to soak through the layers.
- Cover and cook on low for about eight hours.
Serving
- Cut into the casserole and serve with side accompaniments like fruit salad or biscuits.
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Notes
Make ahead the night before for convenience. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.