How to make Italian breakfast casserole in the slow cooker (video)

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Busy mornings often mean fast breakfasts that aren't very filling, or even skipping breakfast entirely. This overnight slow cooker dish, bakes whiles you sleep so you can have a hot breakfast waiting for you when you get up in the morning. A few minutes of preparation before bed and the whole family can enjoy a hearty breakfast without adding to the morning rush.
Try this simple breakfast to get the kids off to school with full tummies.
Cooktop Cove
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Italian breakfast casserole
8
15 minutes
8 hours, 15 minutes
8 hours, 30 minutes
1 20-oz bag of frozen hash browns
1-lb bulk Italian sausage
12 eggs
1 large onion, chopped, divided
1 red bell pepper, chopped, divided
1 green bell pepper, chopped, divided
1 cup brown mushrooms, chopped, divided
1 medium tomato, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup milk
1.5 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon garlic powder
1 tablespoon Italian seasoning
Sour cream
Green onion, chopped
In a skillet, cook the sausages with onion and mushrooms until the sausage is browned and the onions soft. Drain and set aside.
Into a 6-quart slow cooker, add in half of the hash browns and sprinkle with 1/2 teaspoon salt and pepper. Layer on top cooked sausage mixture, bell peppers, mozzarella and cheddar cheese. Repeat the layers one more time.
In a large mixing bowl, whisk together eggs, milk, and seasonings including the remaining salt and pepper. Pour this mixture over everything in the slow cooker. Cover and cook on high for 5 hours, or low for 8 to 9 hours.
Serve topped with a dollop of sour cream, freshly chopped tomato and green onion.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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Resources Rumble Viral and Crock Pot
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