Description
A warm, comforting breakfast casserole made in a crockpot with sausage, eggs, cheese, and hash browns—perfect for busy mornings and family gatherings.
Ingredients
Scale
- 1 pound breakfast sausage (spicy or mild)
- 10 large eggs, room temperature
- 1 cup whole milk or 2% milk (240 ml)
- 1 cup small-curd cottage cheese (240 g)
- 2 cups shredded sharp cheddar cheese (200 g), plus extra for topping
- 1 small yellow onion, finely chopped
- 1 medium bell pepper, diced (optional)
- 3 cups frozen hash browns, thawed (about 450 g)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- Fresh parsley, chopped for garnish (optional)
Instructions
- Brown the sausage and veggies: Heat a skillet over medium heat. Add the sausage and cook, breaking it up, until no longer pink (6-7 minutes). Add chopped onion and diced bell pepper, cook another 3 minutes until softened. Drain excess fat and set aside.
- Prepare the egg mixture: In a large mixing bowl, whisk together eggs, milk, cottage cheese, garlic powder, mustard powder, salt, and pepper until fully combined and slightly frothy.
- Layer the ingredients in the crockpot: Spray crockpot insert with non-stick spray or line with slow cooker liner. Spread thawed hash browns evenly on the bottom. Sprinkle cooked sausage and veggie mixture over hash browns. Pour egg mixture evenly on top. Sprinkle 1 ½ cups (150 g) shredded cheddar cheese over everything.
- Cook low and slow: Cover and cook on low for 4 to 5 hours until edges are set and slightly golden and center is tender and just set. Avoid opening lid often.
- Finish with cheese: About 10 minutes before serving, sprinkle remaining ½ cup (50 g) cheese on top, cover again, and let melt.
- Garnish and serve: Sprinkle freshly chopped parsley on top. Serve warm straight from the crockpot.
Notes
Use thawed hash browns to avoid watery casserole. Browning sausage adds flavor and reduces moisture. Avoid opening crockpot lid during cooking to maintain heat. Eggs at room temperature help prevent rubbery edges. Let casserole sit uncovered for 10 minutes if too wet after cooking. Can be prepared the night before and refrigerated; add 30 minutes to cooking time if so.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350
- Fat: 15
- Carbohydrates: 20
- Protein: 25
Keywords: breakfast casserole, crockpot breakfast, cheesy casserole, easy breakfast, slow cooker recipe, sausage casserole, brunch recipe