Growing up, on Thanksgiving or Christmas morning my family never really did a sit down for a formal breakfast. We usually just sat around the Christmas tree with our cocoa and snacked on this monkey bread .
It wasn’t until recently my mom started making this slow cooker breakfast casserole and we’ve all become obsessed. She makes it the night before and it’s hot & ready for us in the AM. With the holiday’s being so busy and having a group of people over, this casserole makes the morning a breeze.
Other easy holiday breakfast ideas we love: eggs benedict casserole , breakfast sausage casserole , overnight spinach and artichoke egg bake and these egg quinoa muffins .
Why You’ll Love This Recipe
- Great for crowds: this breakfast casserole is great for feeding the whole family on Christmas morning or hosting weekend brunch!
- Prep in advance: a great recipe to prep the night before! Make breakfast a breeze in the morning
- Freezer-friendly: this easy breakfast casserole freezes great for up to 4 months!
Ingredients Needed
Be sure to scroll down to the recipe card for the full list of ingredients.
- Eggs: eggs are packed with protein. 6 grams per large egg! They are an excellent source of eight essential nutrients there and are only 70 calories per egg.
- Hash browns: I like using frozen hash browns for this recipe for ease. However, you can also use a baguette broken into pieces ( 4 cups bread). If using hash browns there’s no need to thaw. I love the nice volume they add to the fluffy, slow cooked baked eggs!
- Ham & sausage: a great way to use up any holiday leftovers! I used a combination of cooked ham and sausage. You can use any breakfast protein you prefer just make sure it’s cooked!
- Cheese: I used sharp cheddar cheese. A white cheddar is also delicious too! You can really use any cheese you want, just be conscious of its moisture content. If you use mozzarella cheese instead of cheddar, it’s best to make sure it’s low moisture so the casserole doesn’t get soggy.
- Bell peppers: I love the combination of eggs and bell peppers. Plus, bell peppers are also packed with antioxidants! Win-win!
- Milk : I prefer to use regular cow’s milk but you can use non-dairy if needed.
- Additional ingredients: you’ll need garlic powder, green chiles, onion, dijon mustard, salt and pepper.
- Garnish ideas: green onions, avocado, hot sauce, chives, more cheese, etc.
Step-by-Step Directions
Scroll down to the recipe card for the full recipe instructions.
Sauté peppers & onions
Heat olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and sauté until vibrant, stirring occasionally. Add in garlic powder, salt and pepper. Stir. Right before the veggies are cooked, stir in the green chiles then remove from heat.
Whisk eggs
In a large mixing bowl, whisk eggs, milk and mustard together. Set aside.
Layer ingredients
Add eggs & cook!
Tips & Variations
- Sauté onion and peppers: sautéing the bell peppers and onions rewards the overall dish with a layer of deep, caramelized flavors. Sure, you could just plot it all into the slow cooker , but I think this small extra step is totally worth it! ?
- Customize: add more seasonings if desired and saute different veggies (like mushrooms, spinach or broccoli). This is a great casserole to use up anything in the fridge!
- Add some heat: make it spicy with a hit of red pepper chili flakes or your favorite hot sauce.
More Breakfast Recipes You Will Love
Breakfast Enchiladas
Quiche Florentine (Spinach Quiche)
Everything Bagel Breakfast Casserole
Breakfast Sausage Casserole
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Slow Cooker Breakfast Casserole
Ingredients
- 1 Tbsp. olive oil
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small white onion, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1, 4 oz. can diced green chilies
- 12 large eggs
- 1 cup whole milk
- 1 Tbsp. Dijon mustard
- 30 oz. package shredded hash browns, frozen
- 1 lb. breakfast sausage or ham, diced or crumbled this is a great recipe to use up leftover holiday ham!
- 1 1/2 cups cheddar cheese, shredded
Optional garnish ideas:
- diced green onions optional
- chives optional
- hot sauce optional
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and saute until vibrant, stirring occasionally, ~5 minutes. Add in garlic powder, salt, and pepper. Stir. Right before the veggies are cooked, stir in the green chiles then remove from heat. 1 Tbsp. olive oil, 1 red bell pepper, diced, 1 orange bell pepper, diced, 1 small white onion, chopped, 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. pepper, 1, 4 oz. can diced green chilies
- In a large mixing bowl, whisk eggs, milk and mustard together. Set aside. 12 large eggs, 1 cup whole milk, 1 Tbsp. Dijon mustard
- Grease the bottom of a slow cooker with non-stick cooking spray.
- Place half of all of the ingredients in the first layer: half of the bag of frozen hash browns, sausage/ham, onion/bell pepper mixture and then cheese. 30 oz. package shredded hash browns, frozen, 1 lb. breakfast sausage or ham, diced or crumbled, 1 1/2 cups cheddar cheese, shredded
- Repeat layers again with remaining ingredients, ending with the cheese.
- Pour egg mixture over all of the ingredients in the slow cooker.
- Cook on high for 3-4 hours or on low for 7-9 hours. Garnish with diced green onions, chives, hot sauce etc. before serving. diced green onions, chives, hot sauce
Video
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat the casserole in the microwave or in the oven until warmed through. (400°F for 15-20 minutes should do the trick!)
- To freeze, let cool completely then cover well with plastic wrap and then with aluminum foil and freeze for 2-3 months.
- Recipe inspired by Spend with Pennies.
