Crockpot Breakfast Casserole on Low for Six Hours

Ingredients

• 12 ounces breakfast sausage (340 g)
• 5 cups frozen shredded hash browns (600 g)
• 10 large eggs (500 g)
• 1 1/2 cups whole milk (360 g)
• 2 cups shredded sharp cheddar (225 g)
• 1 red bell pepper, diced (150 g)
• 4 scallions, sliced and divided (60 g)
• 1 teaspoon dry mustard (3 g)
• 1 teaspoon garlic powder (3 g)
• 1 1/4 teaspoons fine salt (7 g)
• 1/2 teaspoon black pepper (1 g)
• 1 tablespoon unsalted butter for the insert (14 g)

Instructions

1. Prepare. Brown the sausage in a skillet, breaking it into small irregular pieces. Add the bell pepper and scallion whites and cook until the skillet is dry. Grease a 6-quart oval slow cooker. Spread half the frozen hash browns over the bottom, then add half the sausage mixture and cheddar. Repeat loosely, leaving channels for eggs.
2. Assemble. Whisk the eggs, milk, mustard, salt, garlic powder and pepper until the whites disappear. Pour slowly around the perimeter and then through the center. Press only the tallest potato pieces beneath the liquid. The mixture should reach the upper layer without forming a deep pool on top; redistribute exposed dry patches before covering the cooker.
3. Cook or chill. Cover and cook on low for 5 hours 30 minutes, then inspect the center. Continue up to 30 minutes more if it ripples independently when the insert is nudged. It is ready when the edges look matte, the center moves as one piece and a thin knife returns with tender crumbs but no liquid egg. Keep the lid closed between checks.
4. Finish. Switch off the slow cooker and uncover it for 10 minutes so condensation stops falling onto the surface. Cut the casserole into eight wedges inside the insert and lift each portion with a flexible spatula. Scatter the scallion greens sparingly. The first wedge should show distinct potato and sausage pieces held by tender egg, not a wet seam at the base.

Notes

• Use the 6-quart oval slow-cooker insert and preserve the weights. Center cue: the cooked casserole after six hours on low, with matte set edges and a center that moves as one piece rather than rippling.
• Refrigerate for up to 4 days. Reheat one portion for 75 seconds, check the center and add brief bursts if needed.

Nutrition Facts