Description
A simple and hearty hashbrown breakfast casserole made in a crockpot.
Ingredients
Scale
- 1 bag (30 oz) frozen hashbrowns
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions
- In a large bowl, combine hashbrowns, cooked sausage, cheese, onion, and bell pepper.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrown mixture and stir to combine.
- Grease the crockpot with cooking spray.
- Pour the combined mixture into the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Check for doneness and serve warm.
Notes
- Can substitute sausage with bacon or ham.
- Add your favorite vegetables for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
Keywords: easy hashbrown breakfast casserole crockpot