Description
Easy and delicious crock pot breakfast casserole with sausage, cheese, and vegetables. Perfect for a crowd or a simple weekend breakfast!
Ingredients
Scale
- 1 pound breakfast sausage, browned and drained
- 6 large eggs
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bread, cubed
- Cooking spray
Instructions
- Prepare Ingredients: Brown sausage, chop vegetables (bell peppers, onion), cube bread, and grate cheese (if using a block).
- Mix Egg Mixture: In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper. Stir in half of the shredded cheddar cheese.
- Assemble Casserole: Generously spray the inside of your crock pot with cooking spray. Layer cubed bread, browned sausage, and chopped vegetables in the crock pot. Repeat layers until all ingredients are used.
- Pour Egg Mixture: Pour the egg mixture evenly over the layers. Gently press down on the bread to ensure it’s submerged.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Cook: Cover and cook on low for 6-8 hours, or on high for 2-3 hours, until the eggs are set. Check for doneness by inserting a knife into the center; it should come out clean.
- Rest: Turn off the crock pot and let it rest for 10-15 minutes before serving.
- Serve: Slice and serve warm. Add toppings like sour cream, salsa, or avocado, if desired.
Notes
- Cooking time may vary depending on your crock pot.
- For a more tender casserole, cook on low.
- To prevent soggy bread, lightly toast it before adding it to the casserole.
- Use a crock pot liner for easier cleanup.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 180 minutes