Large enough to feed the extended family who have gathered at the house for the holidays, this Crockpot Overnight Breakfast Casserole is made with eggs, sausage, bacon, hash browns, and cheese.
To really make this breakfast shine, add lots of fresh toppings such as sour cream, tomatoes, salsa or hot sauce, avocado, green onion, or chives.
This can be served with English muffins and jam on the side or you can even spoon it into corn tortillas for Breakfast Tacos!
1 pound package frozen shredded hash brown potatoes
▢½ pound breakfast sausage
▢½ pound bacon cooked and crumbled
▢2 cups shredded cheddar cheese divided
▢½ medium sweet onion diced
▢½ green pepper diced
▢½ red pepper diced
▢1 cup milk
▢½ cup sour cream
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside.
Grease a large 6-quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese.
In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream.
Pour over hashbrown and sausage layers.
Cook on low for 6-8 hours on low or 2-3 hours on high.
Sprinkle on remaining cheese and cover until melted.
Serve warm with lots of fresh toppings.
Tips: Don’t thaw the hash browns. It’s not necessary and could cause them to dry out.
Substitute diced ham or taco seasoned ground beef for the breakfast sausage,
Diced green chiles can be substituted for Green Peppers for those who like it hot.
Substitute portabella mushrooms for non-meat eaters and add fresh spinach for additional nutrients.