Slow Cooker Loaded Breakfast Casserole

 

Slow Cooker Loaded Breakfast Casserole

A hearty, protein-packed breakfast that practically makes itself

Whether you’re hosting family for the holidays, serving breakfast after church, or bringing a dish to a community gathering, this Slow Cooker Bacon Sausage Breakfast Casserole is the perfect make-ahead meal. Simply prep the ingredients, let your slow cooker do the work, and wake up to a warm, hearty breakfast that’s ready to serve.

Packed with protein from eggs, cottage cheese, sausage, and bacon, this casserole is satisfying enough to keep everyone fueled for the day. The combination of potatoes, sautéed onion, green bell pepper, garlic, and a touch of sun-dried tomatoes create incredible flavor while still using simple, real-food ingredients.

Slow Cooker Loaded Breakfast Casserole

Prep Time: 25 minutes

Cook Time: 7–8 hours on Low (or 3–4 hours on High)

Servings: 18–20

Ingredients~

2 (20-ounce) packages refrigerated shredded hash browns

1 pound breakfast sausage

8–10 slices bacon, cooked and crumbled

1 medium yellow onion, diced

1 medium green bell pepper, diced

1 Tablespoon chopped garlic, minced

¼–⅓ cup dried sun-dried tomatoes, chopped and rehydrated

12 large eggs

1 (16-ounce) container cottage cheese (2 cups)

2 cups shredded sharp cheddar cheese

 

Instructions~ 

Cook the bacon until crisp. Drain on paper towels, crumble, and set aside.  In a large skillet, brown the breakfast sausage with the diced onion and green bell pepper until the sausage is fully cooked and the vegetables are tender. Drain any excess grease.  Stir in the minced garlic during the last minute of cooking. 

Spray your slow cooker well or line it with a slow cooker liner for easy cleanup.  Stir together the shredded hash browns, along with the sausage, onion, and pepper mixture, as well as the crumbled bacon, chopped sun-dried tomatoes (reserve some for the top).  In a blender or large bowl, combine the eggs and cottage cheese, and stir into potato mixture, with one of the cups of cheese, and pour into Crockpot.  Sprinkle the remaining shredded cheddar cheese evenly over the top and garnish with reserved tomatoes.  Cover and cook on Low for 7–8 hours or High for 3–4 hours, until the center is fully set.

Switch the slow cooker to the Warm setting until ready to serve.

Serving Suggestions~

Serve with:

Fresh fruit

Salsa

Hot sauce

Fresh green onions

Sliced avocado

Tips:  Refrigerated hash browns work best because they don’t need thawing.

If using frozen hash browns, thaw and pat them dry first.

Don’t skip sautéing the onion and green pepper—it adds incredible flavor.

The sun-dried tomatoes add little bursts of sweetness and savory richness throughout the casserole.

This recipe reheats beautifully, making it perfect for meal prep or leftovers.

Nutrition (Approximate Per Serving)

Calories: 285

Protein: 21 g

Carbohydrates: 14 g

Fat: 16 g

Fiber: 1 g

One of the greatest gifts you can give the people you love is a nourishing meal that brings everyone together. This breakfast casserole is proof that real food can be simple, delicious, and satisfying enough to feed a crowd without spending your entire morning in the kitchen.

Whether you’re serving it at a holiday brunch, a church gathering, or a family breakfast around your own table, I hope this recipe reminds you that healthy eating doesn’t have to be complicated. When we build meals around real, nourishing ingredients, we create food that not only tastes amazing but helps us feel our best.

Find more recipes at realfoodrecovery4u.com