Make up this delicious & hearty recipe for Crock-Pot Fresh Breakfast Bake for your next family breakfast or brunch. Full of fresh veggies, sausage & eggs!
Crock-Pot Fresh Breakfast Bake
Crock-Pot Fresh Breakfast Bake was a recipe I came up with to have a new dish to serve eggs and potatoes to my family. My family really enjoys when I cook with fresh potatoes and with our flock of chickens we always have an abundance of eggs!
This recipe is fairly easy to put together and is also flexible which is what I love about Crock-Pots. You can use any potato, the cheeses you could be changed to a Colby Jack, Parmesan, or even Swiss and you can add peppers, tomatoes, or even beans.
These are the types of recipes that you figure out what is in your fridge and use it all up. I love when I’m able to reuse a food and thus not waste it. I used a moderate spicy sausage as that is what I had on hand. Feel free to use a mild or spicy sausage, and of course add peppers if you desire.
Print Recipe
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Crock-Pot Fresh Breakfast Bake Recipe |
Fresh ingredients are the stars of this easy to make breakfast casserole bake!
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Rate this recipe!
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| Servings | 8people |
| Prep Time | 30minutes |
| Cook Time | 5 - 6hours on LOW or 3 hours on HIGH |
- 12 large eggs
- 3/4 cup canned evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups mozzarella cheese shredded
- 2 pounds potatoes thinly sliced (I used Russet potatoes and didn't peel them)
- 1 1/2 pounds breakfast sausage pork or turkey (cooked, crumbled and drained of excess fat)
- 1 medium yellow onion chopped
- 1/2 cup green onions sliced
- For Serving (Optional)
- parmesan cheese
- ground paprika
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Ingredients
Servings: people
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- If desired line a 6.5 quart slow cooker with a Crock-Pot Liner and then spray the liner with non-stick cooking spray to help make removal of the casserole and clean up easier.
- In a medium mixing bowl mix together the eggs, evaporated milk, red pepper flakes, salt, pepper and one cup of the cheddar cheese and one cup of the mozzarella cheese. Set aside the remaining cheese for later.
- Wash and slice your potatoes fairy thin. I kept the peels on mine but you can remove the peels first if you choose. Take half of the sliced potatoes and lay them at the bottom of the crock.
- Spread half of the browned ground sausage on top of the potatoes.
- Sprinkle half of the yellow onion and then 1/2 of the remaining cheddar and Mozzarella Cheese. We will then repeat the layers.
- Layer the rest of the potatoes.
- Layer the rest of the browned sausage.
- Next layer the remaining chopped yellow onion.
- Next layer the remaining cheddar and mozzarella Cheese.
- Carefully pour the egg mixture over your entire potato and sausage mixture. You'll want to get all of it covered.
- Sprinkle the green onions on top.
- Cook on LOW for 5 to 6 hours or on HIGH for 3 hours or until the eggs are set. A meat thermometer registering at 160° F means it's done.
- Sprinkle the top of the cooked casserole with freshly grated Parmesan cheese and paprika before serving if desired and enjoy!
Recipe Collections:
| Breakfast Crock-Pot Recipes | Pork Slow Cooker Recipes |
| Casserole Slow Cooker Recipes | American Crock-Pot Recipes |
| 6.5 Quart Crock-Pot Recipes | Spring Slow Cooker Recipes |
Crock-Pot Used In This Crock-Pot Fresh Breakfast Bake Recipe:
Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker, Silver, SCVT650-PS (Kitchen)
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