Crockpot Breakfast Casserole With Six-Hour Low Cook

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 pound hash browns, thawed (454 g)
• 12 ounces cooked chicken sausage, diced (340 g)
• 1 red bell pepper, diced (150 g)
• 1 small yellow onion, diced (150 g)
• 1 cup cheddar cheese, shredded (113 g)
• 10 large eggs (500 g)
• 1 cup whole milk (240 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 scallions, thinly sliced (30 g)

Instructions

1. Prepare crock. Rub olive oil over the bottom and sides of a 6-quart slow cooker. Put thawed hash browns in a clean towel and squeeze firmly over the sink. Spread them loosely across the bottom of the prepared insert.
2. Layer fillings. Scatter chicken sausage, bell pepper, onion, and half the scallions evenly over potatoes. Sprinkle three-quarters of cheddar across filling. Keep ingredients level rather than building a mound in the center, where the cooker heats most gradually.
3. Whisk eggs. In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until completely smooth and uniform. Pour mixture slowly over layers. Use a fork to settle stray vegetables into liquid without disturbing potato base.
4. Top and cook. Sprinkle remaining cheddar over surface. Cover cooker and cook on low for 6 hours. Do not lift lid during first 5 hours, since casserole needs retained heat to set through center.
5. Check center. At 6 hours, gently nudge insert. Middle should look firm, with no loose egg moving across surface. Check center with instant-read thermometer; it should register 160°F. Continue cooking briefly if needed.
6. Rest before serving. Turn off cooker, remove lid, and rest casserole 15 minutes. Stand time firms eggs for cleaner portions. Scatter remaining scallions over top, then scoop or slice into 8 servings with a wide spoon.

Notes

• Thaw hash browns, then squeeze them dry in a clean kitchen towel. Wet potatoes can leave liquid and delay the center setting.
• A 6-quart cooker creates intended thickness. In a smaller cooker, expect a longer finish; in a larger cooker, begin checking earlier.
• Cool portions, cover, and refrigerate up to four days. Microwave individual servings until hot throughout.

Nutrition Facts