Overnight crockpot breakfast idea a prepahead meal for busy mornings with hearty cheesy bites and minimal cleanup freezerfriendly and kidapproved
Author:Robert
Prep Time:25 minutes
Cook Time:8-10 hours on low or 4-6 hours on high
Total Time:8 hours 25 minutes
Yield:6 servings 1x
Category:Breakfast
Method:Crockpot
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 large eggs
1/2 cup milk
1 lb breakfast sausage, fully cooked and crumbled
1 cup shredded cheese (cheddar, pepper jack, or a blend)
1 cup frozen hash browns or diced potatoes
1/2 cup bell peppers, diced
1/2 cup onions, diced
1 teaspoon garlic powder
1/2 teaspoon smoked paprika or regular paprika
Salt to taste
Black pepper to taste
Optional: 1 cup chopped spinach or kale
Instructions
Whisk together the eggs, milk, salt, and pepper in a large bowl until smooth and well combined.
In a skillet over medium heat, sauté the onions and peppers in a light coating of oil or cooking spray until they’re tender and just starting to brown, about 4-5 minutes.
Layer half of the hash browns in the bottom of a lightly greased slow cooker. Add half of the sausage, half of the onions and peppers, and half of the cheese. Repeat with the remaining hash browns, sausage, onions and peppers, and cheese.
Pour the egg mixture evenly over the layers. Gently press down with a spatula to help the ingredients settle.
Sprinkle the garlic powder, smoked paprika, and a pinch of salt and pepper over the top.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the eggs are set and the edges look lightly golden.
Gently lift the lid and check that the center is no longer liquid. If using a slow cooker with a glass lid, peek at the sides to gauge doneness. Once set, sprinkle extra cheese on top if desired.
Slice and serve warm. Refrigerate leftovers for 3-4 days or freeze for up to 2 months. Reheat gently in the microwave or a 350°F oven until warmed through.