Overnight Crockpot Breakfast Casserole with Turkey Bacon Delight
This Overnight Crockpot Breakfast Casserole is perfect for busy holiday mornings, full of potatoes, cheese, sausage, and eggs.
Equipment
- 6 qt. crockpot
Ingredients
- 12 units eggs
- 1 cup milk
- 2 pounds hash brown potatoes
- 1 pound bulk breakfast sausage, cooked
- 0.5 cup onions, diced
- 0.5 cup bell peppers red & green, diced
- 1.5 cups cheddar cheese, shredded from a block
- 1.5 cups pepper jack cheese, shredded from a block
- 1 teaspoon kosher salt if you use regular table salt use half as much
- 0.5 teaspoon black pepper
Instructions
- Spray the inside of the crock with no-stick cooking spray. Set aside.
- Mix the two shredded cheeses together and set aside.
- Mix the cooked sausage, onions, and peppers and set aside.
- Beat the eggs until well blended.
- Whisk in milk, salt, and pepper. Set aside.
- Layer ⅓ of the potatoes in the bottom of the crock.
- Next sprinkle with ⅓ of the sausage mixture.
- Top with 1 cup of mixed cheese.
- Repeat 2 more times to have a total of 3 layers.
- End with cheese mixture.
- Pour the egg mixture over the top.
- Cook on low for 8 hours.
Notes
If you have leftovers, spoon them into an airtight container. Like most egg bake recipes, the leftovers will last for about three days in the refrigerator. Freezes well for 3 months.
Nutrition
Serving: 1sliceCalories: 550kcalCarbohydrates: 24gProtein: 31gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 330mgSodium: 1048mgPotassium: 670mgFiber: 2gSugar: 3gVitamin A: 1116IUVitamin C: 22mgCalcium: 402mgIron: 3mg
Tried this recipe?Let us know how it was!