Breakfast Crock Pot Casserole

Every once in a while I think to myself, “Surely someday I will run out of recipes and ideas to share on my website.”  But after blogging for almost six years, I have decided that no - the ideas will never run out.  Why?  Because when food meets internet {splat} - recipes, tips, ideas, and suggestions are never ending.  I learn something new, I share it with you.  You learn something new, you share it with me.  As we all ask questions, learn from others, see new ideas, remember timeless ideas, or come across an idea quite by accident - and we share it with each other via this awesome tool called the internet – our healthy eating journey together continues on a fun and delicious path.

Case in point:  On my own, I would never have thought to make a breakfast casserole in my crock pot.  I freeze my Easy Breakfast Casserole and for an easy breakfast to bake in the morning.  But this crock pot idea is even better, because we can roll right out of bed and eat a hot, hearty meal within minutes.

A big thanks goes to Karli who sent me this idea.  We’re lovin’ it!  (So much that I named this recipe after you, and included it in my free Healthy Breakfast Made Simple eBook.)

Karli’s Breakfast Crock Pot Casserole

1 pound turkey sausage
6 cups hashbrowns
1 green pepper, chopped
1 onion, chopped
2 1/2 cups shredded cheddar cheese
salt and pepper to taste
1 cup milk
12 eggs

Brown turkey sausage.  Butter the inside of a slow cooker, then stir in cooked sausage, hashbrowns, pepper, onions, and cheese.  Whisk together milk and eggs, then pour mixture over the top of the contents in the slow cooker.  Cover and cook on low overnight – about 10 or 12 hours.  Serves 8-10.

Crock_Pot_Casserole

I thought it was funny that the sausage didn’t show up on the plate.  It’s in there, I promise. :)

This recipe is very versatile – mix and match any veggies, meats, or cheeses that your family likes or that you have available.

How is the Getting Ahead for Breakfast Challenge coming for you?  I love that there are so many ways to get ahead for breakfast, and not all of them involve putting food in the freezer.  This crock pot casserole is a great example.  As is the Homemade Instant Oatmeal Packet recipe and the Dark Chocolate Almond Granola recipe.  And the Homemade Grape Nuts Cereal.  And the Freezing Muffin Batter idea.  Oh wait.  That one does involve the freezer.  I guess I just couldn’t pass up the opportunity to bring it up again.

I also wanted to mention that I’ve had great feedback from people taking the Let’s Do This! Getting Ahead in Your Real Food Kitchen eCourse.  Families are finding new ways to get ahead in the kitchen, saving time, saving money, and becoming healthier.  I LOVE it!

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Comments

  1. Tara H says

    This is actually on my to make list since getting your free ebook. (Thanks!) I have a question though…after you pour the egg mixture in, do you stir it up or just let it be?

    [Reply]

    Laura Reply:

    Either way would work – I just poured it over and let it be. :)

    [Reply]

    Tara H Reply:

    Thanks :)

    [Reply]

  2. Sarah says

    I have one to share, but it’s not exactly homemade or anything – so I guess I’m sharing with the idea that someone might be able to convert it to a healthier version or something… Last weekend I bought some croissants in the tube (something I think I’ve only done one other time in my life); I wanted to use them in a muffin tin to protect the tin from the eggs I was going to bake in them (I HATE trying to get the egg out of the tin – and it doesn’t seem to matter how well I grease the tin either). So anyway, I did my thing and lined each cup, added some cooked sausage and my eggs and baked them. I was doing a BIG batch (to freeze) and had extra crescent rolls and more sausage…so I decided to try an experiment.

    I laid out the roll, buttered it, painted on some maple syrup with a basting brush thingie, and added some sausage – rolled them up and baked. I can’t believe how delicious they are! It’s like having pigs in a blanket in less than 30 seconds in the morning! Okay, so that was my awesome idea for the month. I spent three hours in the kitchen that day and we all enjoyed these treats so much (oh yeah, and the ones I made with peanut butter) that I’m back to having no leftovers. Again, I’m sure someone else here could make a healthier version, but it’s the general idea, right? :)

    [Reply]

    Melanie Reply:

    I like my silicon muffin pan for egg recipes. Just grease and bake and quiches/omelets pop out without much trouble.

    [Reply]

    Sarah Reply:

    So those things really are safe? I’m not sure why I worry about that, but it crosses my mind when I look at them (admire them) at the store… :) Maybe I’ll have to invest in one!

    [Reply]

  3. Lori says

    I made this last night for supper after seeing the recipe in the free eBook. Very good! Tara, after I poured in the egg mixture, I let it be (did not stir). It was perfect. My husband suggested using the leftovers in breakfast burritos. I think we will do it!

    [Reply]

  4. Rebekah Walden says

    I have been doing this for years. In Texas it is just too hot to turn on the oven in the summer. I use to have a commercial stove that got much hotter than a regular oven, so I began to use my crockpot for all casseroles. I found that if your casserole consisted of mostly already cooked items that you could cook them on low for about 4 or 5 hrs and they would be ready to go. Great for Sunday mornings. Happy cooking!!

    [Reply]

  5. Kimberlee says

    And, it is gluten free! Many breakfast casseroles include torn up bread bits. Not this one! Nice! Thank you!

    [Reply]

    Laura Reply:

    Yes! You know, I’ve never liked breakfast casseroles with bread in them. I’m not a fan of soggy bread. :)

    [Reply]

  6. Susan Alexander says

    I really want to do this, but my daughter is dairy free – anyone know if it would come out ok with no cheese and a substitute milk? It seems to me the cheese would be essential…?

    [Reply]

    Laura Reply:

    You could definitely skip the cheese, and I’m thinking rice milk might be a good sub.

    [Reply]

    Anna Rose Reply:

    My 2 y/o son is dairy free but we love eggs. I often make an egg casserole
    with the above ingredients except I use unsweetened almond milk and yes, skip
    the cheese. To make up for that flavor, I add some garlic salt or mince fresh
    garlic and maybe add in a little more salt and pepper. We all like it and
    have gotten used to it. I’ll have to try this in the crockpot. Perfect Sunday
    morning breakfast!

    [Reply]

  7. Suzi says

    Is the hash brown cooked? Frozen ok? Have been slowly devouring your site. Thank you!

    [Reply]

    Laura Reply:

    Frozen, uncooked hashbrowns is what I use.

    [Reply]

  8. Patty says

    You can substitute the eggs for egg beaters as well. I have made this recipe before and it is very good. I can’t eat the eggs as a whole product, but can do egg beaters very well. You could sub dairy free gluten free cheese in the recipe, too.

    [Reply]

  9. Kim says

    Are you supposed to stir the sausage, hashbrowns, and cheese together? I just layered it then poured egg mixture on top. Whoops

    [Reply]

    Laura Reply:

    You can do it either way and it works great!

    [Reply]

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