Crock-Pot Breakfast Casserole

2 bag (32 oz.) frozen hash brown potatoes
2 packages of sausage, equals about a pound (or any other meat)
1 green bell pepper, diced
3 cups shredded, low-fat cheddar or Monterey Jack cheese
12 eggs (depends on how much you like eggs)
2 cup milk
Salt and pepper (however much you want/like or none at all)


  • Place a layer of frozen potatoes on the bottom of the crock-pot (about half of one of the bags).
  • After cooking the meat and chopping it up, put that as the next layer.
  • The third layer is green peppers (about a handful) and cheese (1 cup or so).
  • Repeat the layering process until all of the ingredients are gone, ending with a layer of cheese.
  • Next, beat the eggs, milk, salt and pepper together in a separate bowl.
  • Pour over the already layered crock-pot.
  • Cover and turn on low. Cook for 6-10 hours (or however long you need to cook it while you are at work).
  • We are big fans of breakfast for dinner (aka brinner), so paring this meal with some pancakes, waffles or crepes (my favorite) is a great option.
  • NOTE: if you like ketchup or salsa on your eggs and/or hash browns that is a great added condiment.

Again, freezing this meal is a great option! You don’t need to necessarily layer the ingredients as the directions stated, unless you have time to do so. Here’s how you can prepare for the freezer:

  • Cook all of the meat. Let it sit and cool while you put the rest of the ingredients together.
  • Put the hash browns, diced pepper and cheese into a zip-lock, freezer bag.
  • After the meat as cooled, drain any grease (if you cooked it on the stove) and put it in the bagged mixture.
  • Store the zip-lock in the freezer, preferably laying it flat. On the night before you want to cook this meal, put the mixture in the refrigerator with the zip-lock partially open.
  • The next morning, put all of the mixture into the crock-pot. Follow the last 3 directions from above and you’ve got yourself a meal.

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