Crockpot Breakfast Casserole

Ingredient Amount
Non-stick spray, butter, or coconut oil As needed (for greasing)
Mild bulk sausage (no casings) 16 oz
Shredded hash browns (frozen or fresh) 20 oz (1 bag)
Ground cumin ½ tsp
Garlic powder ½ tsp
Red bell pepper, finely chopped 1 medium
Eggs 8 large
Water ½ cup
Chipotle powder (optional) ¼ tsp
Salt and black pepper To taste
Sharp cheddar cheese, shredded 1 cup
Monterey Jack or other white cheese 1 cup
👩‍🍳 Instructions
Prep the Slow Cooker
Lightly grease a 6-quart (or larger) slow cooker with non-stick spray, melted butter, or coconut oil.
Brown the Sausage
In a skillet, cook the sausage over medium heat for 8–10 minutes until browned. Drain excess grease and set aside.
Layer the Base
Spread hash browns evenly in the bottom of the slow cooker. Top with browned sausage, followed by cumin and garlic powder.
Add Veggies & Seasoning
Sprinkle in the chopped red pepper. Season with salt, pepper, and chipotle powder (if using).
Whisk & Pour
In a bowl, whisk eggs with water. Pour evenly over the slow cooker mixture.
Add the Cheese
Sprinkle cheddar and Monterey Jack cheese over the top.
Cook & Serve
Cover and cook on LOW for 4 hours (or up to 6 if needed). Serve hot with your favorite toppings like green onions, cilantro, or extra cheese.
💡 Make-Ahead & Serving Ideas
Perfect for Meal Prep: Reheat individual portions during the week.
Brunch Ready: Bring to a gathering—just plug in and keep warm.
Breakfast-for-Dinner Delight: Serve with toast, hot sauce, or fruit salad.
Want a variation with spinach, mushrooms, or a spicy sausage upgrade? Let’s riff on it together! 🌶️🧀