Crockpot Christmas Breakfast Casserole
A cozy and festive casserole perfect for Christmas morning, combining layers of hash browns, savory sausage, and rich cheeses, all cooked slowly in a crockpot.
Ingredients
Casserole Base
- 12 pieces eggs
- 1 cup milk
- 2 pounds hash brown potatoes can use frozen or fresh
- 1 pound bulk breakfast sausage cooked
- ½ cup onions diced
- ½ cup bell peppers diced (red & green)
- 1 ½ cups cheddar cheese shredded from a block
- 1 ½ cups pepper jack cheese shredded from a block
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Preparation
- Lightly spray the crockpot with no-stick cooking spray.
- In a mixing bowl, combine and mix the cheddar and pepper jack cheeses. Set aside.
- Optional: Sauté the diced onions and bell peppers until soft and fragrant.
- Combine the cooked sausage with the sautéed onions and bell peppers in a separate bowl.
- In another bowl, beat the eggs, then whisk in the milk, kosher salt, and black pepper.
- Layer one-third of the hash brown potatoes at the bottom of the crockpot.
- Add one-third of the sausage mixture and then a cup of the cheese blend on top.
- Repeat the layering two more times.
- Pour the egg mixture over all layers in the crockpot.
Cooking
- Cover the crockpot and cook on low for 8 hours.
Serving
- Serve generous portions on plates and enjoy!
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Notes
You can customize inspired ingredients, prepare the night before, and consider serving with fruit salad or hot drinks. Store leftovers in an airtight container for up to four days.