Can I use fresh instead of frozen hash browns?

Absolutely! Fresh potatoes work well too. If using fresh, you might want to parboil them first for 5 minutes to ensure they cook through properly. Pat them dry before adding to the slow cooker to prevent excess moisture.

My family doesn't like bell peppers. What can I substitute?

You can easily swap bell peppers for other vegetables like lightly sautéed mushrooms, spinach (add it frozen or very well dried if fresh), or even broccoli florets chopped small. The beauty of this casserole is its flexibility!

Can I assemble this more than just overnight – like a day ahead?

I wouldn't recommend assembling the entire casserole more than 12 hours before cooking as the eggs may separate. However, you can prep all vegetables and cook the sausage up to 2 days ahead, storing them separately in the refrigerator until ready to assemble.

My casserole turned out a bit watery – what happened?

This typically happens if your vegetables released too much moisture. Next time, try sautéing the onions and peppers briefly before adding them to remove some of their moisture, or use a paper towel to blot excess moisture from the hash browns before layering them.

Overnight Slow Cooker Breakfast Casserole Recipe

Description

A hearty and flavorful overnight slow cooker breakfast casserole made with layers of hash browns, turkey sausage, veggies, cheese, and a seasoned egg mixture. Perfect for busy mornings and customizable with your favorite toppings.

Ingredients

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Main Ingredients

1 lb. frozen bag hash brown potatoes (diced or shredded, see notes)
1 cup onion, diced small
1 1/2 cups bell pepper (any color or a mix), diced small
1 lb. turkey sausage (hot or mild), cooked and crumbled (see notes)
1 1/2 cups shredded cheddar cheese
12 large eggs
3/4 cup milk of choice (see notes)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

Optional Toppings

Extra shredded cheese
Diced tomatoes or salsa
Sour cream or Greek yogurt
Diced avocado
Chopped green onions
Chopped fresh cilantro or parsley
Hot sauce

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Instructions

Layer the potatoes: Place the frozen hash brown potatoes in the bottom of your slow cooker. If needed, you can use cooking spray or a liner bag to prevent sticking.
Add vegetables: Place the chopped onion and peppers on top of the potatoes to create a colorful base.
Layer the sausage and cheese: Next, layer the cooked and crumbled turkey sausage in the crock pot and sprinkle the shredded cheddar cheese on top.
Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, and remaining seasonings (kosher salt, black pepper, ground mustard, garlic powder, and optional red pepper flakes).
Combine and cook: Pour the egg mixture evenly over the other ingredients in the slow cooker. Put the lid on and cook for 8-9 hours on low.
Serve and enjoy: Once cooked, serve the casserole with your desired toppings and enjoy a delicious, easy breakfast!

Notes

You can use diced or shredded hash brown potatoes, depending on your preference.
Feel free to use your favorite kind of milk, such as dairy or plant-based options (e.g., almond milk).
The turkey sausage can be substituted with pork sausage or vegetarian sausage for dietary preferences.
Leftovers can be stored in the refrigerator and reheated in the microwave or oven.
Customize with your favorite vegetables or additional seasonings for extra flavor.

Nutrition

Serving Size: 1 slice (serves 8-10)
Calories: 290
Sugar: 2g
Sodium: 650mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 18g
Cholesterol: 215mg