slow cooker breakfast casserole

Name: Slow Cooker Breakfast Casserole
Prep time: 20 min
Cook time: 7 h
Yield: 8
Cuisine: American
Ingredients: 12 large eggs; 2/3 cup(s) whole or 2% milk; 1 tablespoon(s) chopped fresh thyme divided; 1/2 teaspoon(s) dried marjoram; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 4 slice(s) uncooked bacon chopped; 1 pound(s) ground breakfast sausage; 1 medium yellow onion diced; 1 small green bell pepper small diced; 1 small red bell pepper small diced; 2 clove(s) garlic minced; 30 ounce(s) frozen hash brown potatoes; 8 ounce(s) shredded sharp cheddar cheese; 8 ounce(s) shredded pepper jack cheese

A customizable overnight breakfast casserole with sausage, hashbrowns, onions, bell peppers, cheddar cheese, and pepper jack cheese.

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Recipe by

Beth Pierce

@smalltownwoman

Ofallon, MO

A tasty and easy crockpot breakfast casserole with sausage, onion, bell peppers, garlic, and hashbrowns with plenty of cheddar and pepper jack cheese. This dish is ideal for busy families with hearty appetites.
A customizable overnight breakfast casserole with sausage, hashbrowns, onions, bell peppers, cheddar cheese, and pepper jack cheese.

yield 8 serving(s)

prep time 20 Min

cook time 7 Hr

method Slow Cooker Crock Pot

Ingredients For slow cooker breakfast casserole

12 lg

eggs
2/3 c

whole or 2% milk
1 Tbsp

chopped fresh thyme divided
1/2 tsp

dried marjoram
1/2 tsp

kosher salt
1/4 tsp

freshly ground black pepper
4 slice

uncooked bacon chopped
1 lb

ground breakfast sausage
1 md

yellow onion diced
1 sm

green bell pepper small diced
1 sm

red bell pepper small diced
2 clove

garlic minced
30 oz

frozen hash brown potatoes
8 oz

shredded sharp cheddar cheese
8 oz

shredded pepper jack cheese

How To Make slow cooker breakfast casserole

1
Grease a 6-quart crock pot.

2
Whisk the eggs, milk, thyme, marjoram, salt, and black pepper in a large bowl and set it aside for a few minutes.
3
In a large skillet, brown the bacon and sausage while breaking it up. About halfway through the browning process, add the onion and bell peppers. Cook until the sausage is browned and the vegetables start to soften.
4
Reduce the heat to low and add the garlic, cooking for a minute while stirring.
5
Add 1/3 of the frozen hashbrowns to the bottom of the crockpot, followed by 1/3 of the baccon sausage mixture and 1/3 of the cheese. Repeat two more times, ending with the shredded cheese. Pour the egg mixture over the top.
6
Cook on low for 7-8 hours or high for 3-4 hours. Sprinkle the top with fresh thyme.
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