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Crockpot Egg Casserole

Set-and-Forget Crockpot Egg Casserole Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Calories: 392
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 1 lb frozen shredded hash browns, thawed and squeezed dry
  • 2 cups shredded sharp cheddar cheese, divided
  • 10 large eggs
  • 1 cup whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Cooking spray or butter for the slow cooker

Method
 

  1. Brown the sausage in a skillet over medium-high heat until no pink remains, about 6 to 8 minutes, then drain and set aside.
  2. In the same skillet, soften the onion and bell pepper over medium heat for about 4 minutes until translucent.
  3. Grease the 6-quart slow cooker. Layer in hash browns, sausage, vegetable mix, and 1½ cups of the cheese.
  4. Whisk eggs, milk, salt, and pepper until frothy. Pour evenly over the layers in the slow cooker without stirring.
  5. Cover and cook on low for 4 to 5 hours, until the center is set and edges pull away. Turn off, rest uncovered 10 minutes. Top with remaining ½ cup cheese and fresh chives, then scoop and serve.

Notes

Prep the casserole up to the egg-pour step the night before and refrigerate in the crock. Cook from cold, adding 30 minutes to the low time. Resting after cooking isn’t optional, it ensures slices hold together cleanly.