This Crockpot Christmas Breakfast Casserole is a warm hug in a dish! It’s made with eggs, cheese, sausage, and bread, all slow-cooked to perfection, making mornings stress-free and tasty.
You can prepare it the night before and let the magic happen while you sleep. I love waking up to the wonderful smell of breakfast already done. What a great way to start the festive day!
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are convenient and save prep time. If you don’t have them, you can use fresh, grated potatoes, but you’ll need to parboil them first to ensure they’re tender in the casserole.
Breakfast Sausage: I love the flavor of crumbled breakfast sausage, but you can substitute it with turkey sausage or even plant-based sausage for a lighter or vegetarian option.
Bell Peppers: Red and green peppers add color and crunch. If you don’t have them, consider using other vegetables like diced tomatoes or spinach. They’ll work nicely in this dish!
Cheddar Cheese: Sharp cheddar gives a strong flavor. If you prefer milder cheese, try Monterey Jack or mozzarella. You can also add a bit of Parmesan for a different twist.
How Do You Ensure the Eggs Cook Just Right?
Getting perfectly cooked eggs in the casserole is essential. Here are some tips:
- Whisk the eggs and milk well to incorporate air. This helps them fluff up as they cook.
- Cook on LOW for a longer time if you want a creamier texture or on HIGH for a firmer result. Just keep an eye on it near the end!
- Let it rest for 10 minutes after cooking. This allows the casserole to set, making it easier to slice and serve.
Enjoy making this delicious breakfast casserole and creating lovely memories this Christmas!
Crockpot Christmas Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (32 oz) package frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, crumbled
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced (optional for color)
- 1/2 medium onion, diced
Egg Mixture:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For The Top:
- 2 cups shredded cheddar cheese (divided)
- Fresh chopped parsley or chives for garnish (optional)
How Much Time Will You Need?
This delightful breakfast casserole takes about 20 minutes to prep and can cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH in the crockpot. So, you can set it up the night before and let it work its magic while you sleep. Wake up to a delicious breakfast that’s just waiting to be served!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with nonstick cooking spray. This will help prevent your casserole from sticking, making it easier to serve later.
2. Cook the Sausage:
In a skillet over medium heat, cook the crumbled breakfast sausage until it’s browned and cooked through. This usually takes about 5-7 minutes. Once it’s done, drain off any excess fat and remove the skillet from heat.
3. Sauté the Vegetables:
Add the diced onions and bell peppers to the skillet with the cooked sausage. Sauté for around 3-4 minutes until they are soft. Then, take the skillet off the heat and set it aside.
4. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until everything is well combined. This is where all that flavor comes in!
5. Combine All Ingredients:
Now, stir in the thawed hashbrowns, the cooked sausage and vegetables mix, and 1 1/2 cups of the shredded cheddar cheese. Make sure everything is mixed well to spread the flavors evenly.
6. Transfer to the Crockpot:
Pour the entire mixture into the prepared crockpot, spreading it out evenly with a spatula. This way, everything cooks uniformly.
7. Add the Cheese:
Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the mixture for an extra cheesy finish!
8. Cook:
Cover the crockpot and choose your cooking setting! Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the eggs are set and the casserole is cooked through. Just keep an eye on it to avoid overcooking.
9. Rest and Garnish:
Once it’s cooked, let the casserole rest for about 10 minutes before serving. This makes slicing easier and helps it hold its shape. If you want, garnish with fresh chopped parsley or chives for a pop of color!
10. Serve:
Serve warm and enjoy your delicious breakfast casserole with a cup of coffee and maybe some crusty bread. Perfect for a cheerful Christmas morning or any special brunch celebration!
This recipe yields a hearty, cheesy breakfast casserole with flavorful sausage and a beautifully baked top. Dive into the warmth and embrace the holiday spirit! Enjoy!
Can I Prepare This Casserole the Night Before?
Absolutely! You can assemble all the ingredients the night before, cover the crockpot insert, and refrigerate it. In the morning, simply plug in your crockpot and cook it as directed for a hassle-free breakfast.
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can use fresh grated potatoes instead of frozen hashbrowns! Just parboil them for a few minutes to ensure they cook evenly in the casserole for the right texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat in the microwave or on the stovetop until warmed through.
What Other Vegetables Would Work Well in This Recipe?
You can definitely customize this dish with other vegetables like spinach, mushrooms, or zucchini. Just make sure to sauté them first to reduce moisture, which can affect the casserole’s consistency.