Hey there! So, I have to tell you about my go-to weekend savior: the Crockpot Breakfast Casserole. Picture this—it’s Saturday morning, and I wake up slowly (because let’s be honest, who doesn’t love a lazy morning?). I remember the time my mom made a similar dish when I was a kid, using a rusty old slow cooker passed down from my grandma. It wasn’t the fanciest thing, but oh boy, the smell that filled the house was something you couldn’t forget easily. And yes, I know—crockpots might not be the latest kitchen gadget, but trust me, they work wonders!
Why You’ll Love This Casserole
I make this when I just don’t want to fuss in the morning. You know those mornings. My family goes crazy for this because it’s hearty, cheesy, and you can basically toss in whatever’s left in the fridge (seriously, I’ve added leftover veggies from a stir fry once!). Plus, it’s like a set-it-and-forget-it kind of meal—the kind that frees you up for a little extra shut-eye or a leisurely coffee. Also, if you’re like me and sometimes get annoyed at the thought of cracking eggs and making a mess, this dish is pretty forgiving.
What You’ll Need
- 1 bag (about 750g) of frozen hash browns – I sometimes swap this for fresh potatoes if I’m feeling extra awake
- 1 cup diced bell peppers – any color, though red add a nice pop!
- 1/2 cup chopped onions (optional, but I love them)
- 1 cup of cooked sausage or bacon – or go veggie and skip this
- 12 eggs – free-range taste better, I swear
- 1 cup milk – my grandma always insisted on whole milk, but I’ve used almond milk too
- 2 cups shredded cheddar cheese – or whatever cheese is hanging around
- Salt and pepper to taste
- Some spinach or kale if you’re feeling healthy
How to Put It All Together
- Start by spraying your crockpot with non-stick spray. Trust me, you’ll thank me later when you don’t have to scrub off baked-on bits.
- Layer half of the hash browns at the bottom. Then add the bell peppers and onions. This is usually where I sneak a taste because who can resist?
- Add your cooked sausage or bacon (or both if you’re feeling saucy) on top.
- In a separate bowl, whisk those eggs with the milk, salt, and pepper. Pour this over the layers in the crockpot.
- Top with the remaining hash browns and cheese. Don’t worry if it looks a bit weird at this stage – it always does!
- Cook on low for about 6-8 hours. But if you’re in a hurry, 3-4 hours on high works, too. I once tried rushing this step and regretted it because the eggs weren’t fully set.
Notes to Keep in Mind
Honestly, I’ve learned through trial and error that this dish is very forgiving. Don’t have onions? Skip ’em. Want more cheese? Go for it! Just be careful not to add too much liquid or you’ll end up with a breakfast stew.
Mixing It Up
I’ve experimented with swapping the sausage for chorizo, which added a spicy twist (though my kids didn’t love it as much). One time, I tried adding some jalapeños for a kick, but let’s just say it was a bit much for my morning taste buds.
Got the Right Tools?
You’ll need a crockpot, obviously. But if you don’t have one, a slow cooking dish in the oven works, though timing will differ. A whisk helps with the eggs, but a fork will do in a pinch—just takes longer.
Storing Leftovers
If you somehow don’t finish it, store it in an airtight container in the fridge. It’s probably good for about 3-4 days, though honestly, in my house it never lasts more than a day!
How to Enjoy This Casserole
We love serving it with a side of fresh fruit or a simple green salad if we’re feeling fancy. Sometimes a dollop of sour cream or salsa on top is just what it needs.
Some Handy Tips
I once skipped pre-cooking the onions and boy did I regret it—their taste was way too sharp. And give your crockpot a quick stir mid-way if the cheese starts to brown too much.
Answering Your Burning Questions
Can I prep this the night before? Absolutely! Just assemble it and pop it in the fridge. Start it in the morning.
What if I don’t have hash browns? You can shred some fresh potatoes, or even use tater tots—it’s all about making do with what you’ve got!
Is it freezer-friendly? Yep, you can freeze leftovers for about a month. Just thaw and reheat.
