Crockpot Breakfast Casserole Recipe

Breakfast casseroles come in handy because I get super lazy in the morning to cook, but this recipe by Michelle Medlin on YouTube can be made overnight. This is a classic breakfast casserole with eggs, bacon, hash browns, and cheese. You can add other ingredients such as vegetables if you do not eat meat. I love adding vegetables to my morning for a nutritional meal. The breakfast casserole is perfect for a large crowd or if you want breakfast ready for you when you wake up. Also, it’s great for the holidays and chilly days, because personally, it’s hard for me to get out of bed now that the temperatures have dropped.

Ingredients:

• 1 pound package frozen shredded hash brown potatoes
• 1/2 pound breakfast sausage
• 1/2 lb bacon cooked and crumbled
• 2 cups shredded cheddar cheese divided
• 1/2 medium sweet onion diced
• 1/2 green pepper diced
• 1/2 red pepper diced
• 12 eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

First, in a large skillet over medium heat, brown sausage with onion and peppers until cooked. Drain and set aside. Grease a large with cooking spray or butter.

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Next, layer half the 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. Continue to watch Michelle Medlin tutorial on YouTube for full instructions and details.

Overall, I don’t like leftover eggs, but this recipe would keep the eggs warm overnight since it’s made in a crockpot. You can top off the breakfast casserole with fresh ingredients such as tomatoes, sliced avocado, or other toppings. The ingredients in this recipe are like a Southwestern-style breakfast casserole.