Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole is one of those crazy easy meals perfect for breakfast, brunch, lunch, or supper. You can throw almost anything you want into the mix and it’s going to come out perfect. This is a great family favorite that’s extremely easy to make. Serve with buttered biscuits or toast and a jar of jelly for a delicious, filling meal with minimal fuss! 😁

Put the ingredients in around noon, cook on high for 4-5 hours and it’s ready for supper. Stick a knife in the center to see if the eggs are cooked through at the end of 4 hours and if not, recheck at 1/2 hr. intervals.

This recipe is perfect for preparing in the slow cooker crock the night before.

Store in the refrigerator, put in the heating unit in the morning, turn to low, and head off to work. Supper’s ready and waiting when you get home!

Alternatively, cook this casserole overnight and have it ready to eat in the morning to serve family and guests. 😊

Crock Pot Breakfast Casserole

1 large bag frozen tater tots or hash brown potatoes
12 large eggs
1 cup whole or 2% milk
1 or 2 lbs. of browned & crumbled sausage or smoked sausage (sliced into disks)
1 jar or bag of real bacon bits, optional
1/2 chopped onion & 1 diced green bell pepper, optional
1 lb. Velveeta, cut into slices or 2-4 cups of your favorite shredded cheese
1 tsp. salt
1/2 tsp. pepper

Spray the crock with oil. Dump the bag of frozen potatoes into the bottom and break up any large chunks. You can microwave them for a minute if necessary.

Evenly spread the meat over the potatoes.

In a large bowl, whisk together the eggs, milk, salt, pepper, and half the shredded cheese if using.

Pour over the meat and potatoes.

Top with sliced or cubed Velveeta or remaining shredded cheese.

Put the lid on, turn the crock to high and walk away for 4 hours or low for 8 hours.

Insert a knife in the center of the casserole to check the eggs for doneness. If still too wet, continue cooking and recheck every 1/2 hour until eggs are done to your liking.