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My overnight slow cooker breakfast has saved countless busy mornings in our house. I layer crispy hash browns spicy sausage and colorful peppers then pour over eggs and let the slow cooker work its magic while we sleep. The best part is waking up to the most incredible aroma and knowing a hot delicious breakfast is ready whenever we are.
Morning Made Easy
I started making this breakfast casserole during holiday seasons when the house was full of guests. Now it's become our weekend tradition. The beauty lies in its simplicity prep everything the night before and wake up to perfectly cooked layers of comfort food. The combination of crispy potatoes savory sausage and melty cheese never fails to bring smiles to sleepy faces.
What You'll Need
- Sausage: One pound of your favorite breakfast sausage I sometimes use turkey for a lighter option
- Hash Browns: A big bag of frozen ones they crisp up beautifully
- Peppers: Red and green add such pretty color and sweet flavor
- Onion: One yellow onion diced up nice and small
- Cheese: Plenty of pepper jack gives it the perfect kick
- Eggs: A full dozen makes it rich and filling
- Milk: Just enough to make the eggs fluffy
- Seasonings: Salt and pepper keep it simple
- Extra Options: Sometimes I add green chiles or fresh cilantro
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Night Before Magic
- Get Everything Ready
- Brown your sausage chop those veggies and give your slow cooker a good spray
- Build Your Layers
- Start with hash browns then layer in sausage peppers onions and cheese three times
- The Egg Bath
- Whisk those eggs with milk and seasonings then pour it all over
- Sweet Dreams
- Set it on low and let it cook while you sleep
- Morning Glory
- Give it a few minutes to set then dig in
Make It Your Own
Some mornings I swap in crispy bacon or use tater tots instead of hash browns. My spice loving friends add extra green chiles while others prefer it mild. Fresh cilantro and pico de gallo on top take it in a Mexican direction. A bowl of fresh fruit on the side makes it complete.
Saving for Later
Leftovers taste amazing for days just pop them in the fridge. I often make extra to freeze in individual portions perfect for busy weekday mornings. Three months later it still tastes like it just came out of the slow cooker especially with a quick warm up.
My Kitchen Secrets
Don't skip spraying the slow cooker really well those eggs love to stick. Make sure your sausage is well drained and spread everything in even layers. Sometimes I run it under the broiler at the end for an extra crispy top just watch it closely.
Frequently Asked Questions
- → Can I prepare this the night before?
Yes, layer everything except the eggs in the slow cooker, cover and refrigerate overnight. Add the beaten egg mixture just before starting to cook in the morning.
- → Why do I need to use freshly shredded cheese?
Pre-shredded cheese contains anti-caking agents that can prevent proper melting. Fresh shredded cheese melts better and creates a creamier texture.
- → Can I use different types of cheese?
Yes, you can mix and match cheeses. Just make sure to use good melting cheeses like cheddar, monterey jack, or colby for best results.
- → Why shouldn't I lift the lid while cooking?
Lifting the lid releases heat and moisture, which can make the casserole watery and increase cooking time. Keep the lid on for best results.
- → Can I make this in the oven instead?
Yes, bake in a 9x13 dish at 350°F for about 45-60 minutes until eggs are set. Cover with foil if top browns too quickly.