For a hearty, customizable breakfast that feeds a crowd, this Crockpot Breakfast Casserole with Mushrooms is the perfect solution. Loaded with eggs, potatoes, cheese, sausage or bacon, and now mushrooms for extra flavor and texture, this dish is ideal for holiday mornings, brunches, or meal prepping for the week. The slow cooker makes it super easy—just layer, set, and forget it until it’s time to eat!
Let’s jump into this delicious, mushroom-enhanced breakfast casserole!
Ingredients:
- 1 lb breakfast sausage (or bacon), cooked and crumbled
- 1 bag (32 oz) frozen hash browns
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
- Fresh parsley or green onions for garnish (optional)
Instructions:
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or butter.
- Cook the Mushrooms: In a skillet, sauté the sliced mushrooms over medium heat for about 3-5 minutes, until softened. Set aside.
- Layer the Ingredients: Spread half of the frozen hash browns evenly in the bottom of the crockpot. Sprinkle half of the cooked sausage (or bacon), diced onion, bell pepper, sautéed mushrooms, and shredded cheese on top. Repeat with a second layer of hash browns, sausage, onion, bell pepper, mushrooms, and cheese.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, paprika, black pepper, and salt until well combined.
- Pour Over the Layers: Pour the egg mixture evenly over the layered ingredients in the crockpot, making sure it covers everything.
- Cook: Cover and cook on low heat for 7-8 hours (overnight) or on high heat for 3-4 hours, until the eggs are fully set and the casserole is cooked through.
- Serve: Once done, garnish with fresh parsley or green onions if desired. Slice and serve the casserole hot for a hearty breakfast.
Notes:
- This recipe serves 8-10 people, making it perfect for feeding a crowd or meal prepping for the week.
- You can easily swap in other vegetables like spinach, zucchini, or tomatoes to customize the casserole further.
- Feel free to use different cheeses like mozzarella or pepper jack for extra flavor.
Crockpot Breakfast Casserole
For a hearty, customizable breakfast that feeds a crowd, this Crockpot Breakfast Casserole with Mushrooms is the perfect solution. Loaded with eggs, potatoes, cheese, sausage or bacon, and now mushrooms for extra flavor and texture, this dish is ideal for holiday mornings, brunches, or meal prepping for the week. The slow cooker makes it super easy—just layer, set, and forget it until it’s time to eat!
Ingredients
- 1 lb breakfast sausage (or bacon), cooked and crumbled
- 1 bag (32 oz) frozen hash browns
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
- Fresh parsley or green onions for garnish (optional)
Instructions
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or butter.
- Cook the Mushrooms: In a skillet, sauté the sliced mushrooms over medium heat for about 3-5 minutes, until softened. Set aside.
- Layer the Ingredients: Spread half of the frozen hash browns evenly in the bottom of the crockpot. Sprinkle half of the cooked sausage (or bacon), diced onion, bell pepper, sautéed mushrooms, and shredded cheese on top. Repeat with a second layer of hash browns, sausage, onion, bell pepper, mushrooms, and cheese.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, paprika, black pepper, and salt until well combined.
- Pour Over the Layers: Pour the egg mixture evenly over the layered ingredients in the crockpot, making sure it covers everything.
- Cook: Cover and cook on low heat for 7-8 hours (overnight) or on high heat for 3-4 hours, until the eggs are fully set and the casserole is cooked through.
- Serve: Once done, garnish with fresh parsley or green onions if desired. Slice and serve the casserole hot for a hearty breakfast.
Notes
This recipe serves 8-10 people, making it perfect for feeding a crowd or meal prepping for the week.
You can easily swap in other vegetables like spinach, zucchini, or tomatoes to customize the casserole further.
Feel free to use different cheeses like mozzarella or pepper jack for extra flavor.
Wrapping Up Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole takes the classic breakfast casserole to the next level by adding the rich, earthy flavor of sautéed mushrooms. Serving 8-10 people, this hearty dish is perfect for holiday mornings, brunch, or meal prep.
With layers of hash browns, sausage or bacon, veggies, mushrooms, and cheese, this casserole is full of flavor and texture, all wrapped up in a creamy egg base.
Using the crockpot means you can set it up the night before and wake up to a hot, delicious breakfast ready to go.
Customize it with your favorite ingredients and enjoy this cozy, comforting dish with family and friends!