Description
This Crockpot Breakfast Casserole with Mushrooms is the ultimate comfort food for a cozy morning. The layers of tender hash browns, savory sausage, melty cheese, and fresh mushrooms make it a satisfying dish that’s perfect for family breakfasts or brunches. With the ease of a slow cooker, it’s an effortless way to start your day deliciously.
Ingredients
Units
Scale
- 1 package (16 oz) frozen hash browns
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sliced mushrooms
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: In a large skillet, cook the breakfast sausage until browned and crumbled. Drain any excess grease. Slice the mushrooms, dice the bell peppers and onions, and shred the cheese.
- Layer the Casserole: In the crockpot, layer half of the hash browns, cooked sausage, mushrooms, bell peppers, onions, and cheese. Repeat the layers with the remaining ingredients.
- Mix the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. Pour the mixture evenly over the layers in the crockpot.
- Cook the Casserole: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the edges are slightly golden.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 8
- Calories: 350 kcal per serving
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g