I’ll never get over how it feels to wake up to breakfast cooking. It’s such a wonderful sensation, and as a mom, one that I rarely experience anymore. In fact, when I’m at someone else’s house and I get to wake up to the glorious scents of morning foods, I feel guilty.

I think, I should be out there helping.

Are the kids up? How long have I been sleeping?

Since I didn’t help with breakfast, I’d better get down there to help with the dishes.

The amazing thing about overnight slow cooker breakfast casseroles is that I get to wake up to breakfast smells without the guilt of oversleeping. It’s the best.

This Crock Pot breakfast casserole has all of the usual players: eggs, potatoes, cheese, and onions, but it kicks it up a notch and doubles down on the meat. Bacon AND sausage? Yes, please!

I vow to make more overnight breakfasts in my slow cooker. I also vow to stop feeling guilty when I wake up to breakfast at someone else’s house. Instead, I will graciously accept their breakfast foods and hospitality, and I will continue to offer to do the dishes.

I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Bacon and Sausage Breakfast Casserole.

Crock Pot Bacon and Sausage Breakfast Casserole

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Crock Pot Bacon and Sausage Breakfast Casserole

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Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

Ingredients

• 32 ounces frozen cubed (or shredded) hash browns
• 1 pound breakfast sausage, cooked and crumbled
• 1 1/2 cups bacon bits, or 1 pound fried chopped bacon
• 6 green onions, finely chopped
• 12 ounces sharp cheddar cheese, shredded
• 12 eggs
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 tsp dried mustard
• 2 teaspoon salt
• 1 teaspoon pepper
• Additional salt and pepper on hashbrown layers

Instructions

1. Lightly grease the insert of slow cooker with nonstick spray, or use a slow cooker liner.
2. Layer 1/3 of the hashbrowns on the bottom, sprinkling with salt and pepper.
3. Top with 1/3 of the cooked sausage and bacon, then 1/3 of the onions and 1/3 of the cheese. Repeat layers two more times, ending with the cheese.
4. In a bowl, whisk together the eggs, milk, garlic powder, dried mustard, salt, and pepper.
5. Pour egg mixture over the layers in the slow cooker.
6. Cook on low for 6 to 8 hours or high for 3-4 hours.

Notes

Linda

The aroma of this casserole was a great wake-up call. We all thought it could use a little more sausage, but it was still really good. The leftovers were even better the next day. I did add some salt and pepper.

Sarah

What a yummy meal this was. Instead of bacon, I added two pounds of sausage and it was about perfect! I also added a bit of Mrs. Dash because it adds a little something. We were left with some and ate it for the a few breakfasts.

Me

This was a solid breakfast casserole recipe, and I liked the bacon and sausage mix. Who says breakfast casseroles can't have two meats? We all liked this dish, and would make it again.

Recipe modified from Seeded at the Table.

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