Description

This Overnight Crockpot Christmas Breakfast Casserole is a convenient and hearty holiday breakfast dish perfect for festive mornings. Combining savory breakfast sausage, eggs, cheese, hash browns, and vegetables soaked in a custardy mixture, this slow-cooked casserole requires minimal prep and cooks overnight in the Crockpot. Perfect for entertaining or a family brunch, it delivers warm, comforting flavors with hands-off cooking.

Ingredients

Scale

Sausage and Vegetables

1 lb breakfast sausage, crumbled
1/2 cup diced bell pepper (any color)
1/2 cup diced onion

Egg Mixture

6 large eggs
2 cups milk
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for heat)

Other Ingredients

1 cup shredded cheddar cheese
1 cup diced hash browns (frozen or fresh)
8 slices of bread, cut into cubes
Cooking spray or olive oil (for greasing the Crockpot)

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Instructions

Grease the Crockpot: Begin by greasing the inside of your Crockpot with cooking spray or olive oil to prevent sticking during cooking.
Cook the Sausage: In a skillet over medium heat, cook the crumbled breakfast sausage until fully browned. Drain excess fat and set aside to cool slightly.
Whisk Eggs: In a large mixing bowl, crack the 6 large eggs and whisk them until well combined to create a smooth base.
Add Milk: Pour in the 2 cups of milk and continue whisking until the mixture is smooth and uniform.
Combine Ingredients: Add the shredded cheddar cheese, diced hash browns, diced bell pepper, diced onion, garlic powder, salt, black pepper, paprika, and optional cayenne pepper into the egg mixture. Stir until everything is evenly combined.
Fold in Sausage: Carefully fold in the cooked sausage until it is evenly distributed throughout the egg and vegetable mixture.
Layer Bread Cubes: Place the bread cubes evenly at the bottom of the greased Crockpot to form a base layer.
Pour Mixture: Pour the egg and sausage mixture evenly over the bread, ensuring all bread pieces are soaked well.
Cook Slow: Cover the Crockpot with its lid and cook on low heat for 8 hours, or until the egg is fully set and cooked through.
Rest and Serve: Once cooked, turn off the Crockpot and let the casserole sit for about 10 minutes to firm up slightly. Serve warm with optional additional cheese or chopped herbs as garnish.

Notes

Use any type of bread you prefer; day-old bread works best to soak up the custard.
Frozen hash browns can be used directly without thawing.
Adjust seasonings and cayenne pepper amount to your taste preference.
For extra flavor, consider adding chopped fresh herbs like parsley or chives on serving.
Leftovers can be refrigerated and reheated gently in the microwave.