Crockpot Egg Casserole Recipe!

I use ordinary, unprocessed potatoes in this recipe. I prepare them as I would hash browns, by peeling, shredding, soaking in cold water, and drying the potatoes. Frozen hash browns will work just as well. If you prefer to use frozen hash browns skip the first step of the recipe.

 

Draining water from the shredded potatoes.

I sauté the mushrooms and peppers in this recipe. This cooks some of the water out of the vegetables. This keeps the eggs from having a soggy texture.

Sauté the mushrooms until brown.

Half of the potatoes, vegetables, sausage and cheese get layered into the crockpot. And, then the layers are repeated.

Layering ingredients into crockpot.

Crockpot Egg Casserole Recipe

4 Potatoes

1 lb. Breakfast Sausage

2 Tbsp. Bacon Grease or Butter

8 oz. Mushrooms, sliced

1/2 Green Bell Pepper, Diced

1/2 Red Bell Pepper, Diced

1 Small Onion, Diced

8 oz. Shredded Cheddar Cheese

12 Eggs

1 cup Milk

1 tsp. Salt

1 tsp. Ground Mustard

1/4 tsp. Pepper

Step 1. Prepare Potatoes

Peel and shred potatoes. Soak in cold water for at least 30 minutes up to overnight. Drain potatoes and pat dry with a clean towel.

Step 2. Prepare Meat and Vegetables

Brown the sausage in a skillet, set aside.

In same skillet sauté mushrooms, bell peppers, and onion in bacon grease or butter until the mushrooms are golden.

Step 3. Assembly

Grease the crock of a 6 quart slow cooker. Layer 1/2 of the potatoes, sausage, vegetables and cheese into the crock; repeat, finishing with cheese.

Step 4. Here Come The Eggs!

In a large bowl whisk eggs until smooth. Add milk, salt, ground mustard, and pepper and whisk to combine.

Pour into the crock over the potatoes, etc.

Step 5. Set And Forget

Set your crockpot on High and cook for 2 1/2 - 3 hours or on Low for 5 hours.

Step 6. Enjoy!

Serve for breakfast, lunch or dinner. This casserole makes a great meal-in-one.

"All you hungry children,
Come and eat it up!":)