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Recipe of the Day: Overnight Crockpot Breakfast Casserole

Shared by Amanda Marsh of the St. Louis District Dairy Council


Overnight Crockpot Breakfast Casserole


1lb frozen bag of hash brown potatoes, diced or shredded⁠

1 cup diced onion⁠

1 ½ cups diced bell pepper⁠

1lb cooked and crumbled turkey sausage⁠

1 ½ cups shredded cheddar cheese⁠

12 large eggs⁠

¾ cup milk⁠

1 tsp Kosher salt⁠

½ tsp black pepper⁠

½ tsp ground mustard⁠

¼ tsp garlic powder⁠


Extra shredded cheese⁠

Diced tomatoes or salsa⁠

Sour cream or Greek yogurt⁠

Diced avocado⁠

Crumbled bacon bits⁠

Chopped green onions⁠


(1) Place the frozen hash brown potatoes in the bottom of the slow cooker.⁠

(2) Place the chopped onion and peppers on top of the potatoes.⁠

(3) Layer the cooked sausage on top of the potatoes, onions, and peppers and top with shredded cheese.⁠

(4) In a medium bowl, whisk together the eggs and the remaining ingredients (not the toppings).⁠

(5) Pour the egg mixture over the other ingredients in the slow cooker.⁠

(6) Cook for 8 to 9 hours on low.⁠

(7) Serve with desired toppings.⁠

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