Crock Pot Breakfast Casserole is the perfect gluten-free breakfast recipe to feed a hungry crowd. Cheesy, hearty and so delicious!
Can you believe Thanksgiving is just over a week away?!
Usually my family and I kick off the holiday by watching the Macy’s parade with cold mimosas in one hand and Mini Cinnamon Rolls in the other before
getting into our annual showdown over playing Scrabble, followed by feasting on my Mom’s traditional Thanksgiving dinner later that afternoon. I am not mad at that!
The men don’t last too long on cinnamon rolls alone though (and need something to soak up all those mimosas!) so usually I’ll bring over a breakfast casserole I’ve prepped the night before, or my Dad will whip up some eggs and bacon for everyone to eat. We’ll fill in the cracks with creamy dips, homemade Chex Mix, and my Dad’s famous Bloody Marys until the big meal is served later that afternoon.
This year, however, we’ve got a more concrete game plan. Instead of nibbles and nips of this and that, I’m bringing over a big Crock Pot Breakfast Casserole to feast on all morning long.
This crock pot breakfast casserole is so good that my Mom has made it twice in the last month, first when my Grandma and Aunt were in town and again a couple weeks later for Evie’s baptism, then I made it for Ben and myself last Saturday morning to eat and reheat all weekend long. We cannot get enough!
This recipe is such a crowd pleaser, not to mention it couldn’t be simpler to make. Layer frozen hash browns, cooked breakfast sausage, eggs, and shredded cheese in a crock pot then let ‘er rip. Perfect for throwing together on Thanksgiving morning then cooking on high for 4 hours while everyone gets up and at ’em. You can even cook it on low for 8 hours overnight, if the gang’s getting started early!
Start by spraying a 6-quart crock pot with non-stick spray then spread half a 30oz bag shredded gluten-free hash browns in an even layer on the bottom (I like Ore-Ida.)
Next add a layer of 1/2lb cooked gluten-free breakfast sausage (I like Johnsonville.)
Followed by 4oz each shredded cheddar and mozzarella cheese.
Top with 3 sliced green onions, then repeat the hash brown, sausage, and cheese layers one more time.
Finally, whisk a dozen eggs with 1/2 cup milk, salt, and pepper, then drizzle the mixture over the casserole.
Cook for 4 hours on high, or 8 on low, and you’ll have yourself a fluffy, filling breakfast casserole the entire family will love!
Crock Pot Breakfast Casserole
Crock Pot Breakfast Casserole is the perfect breakfast for feeding a crowd. Hearty and so delicious!
- 30oz bag gluten-free frozen hash browns (I like Ore-Ida)
- 1lb gluten-free sausage, browned & drained (I like Johnsonville)
- 8oz shredded cheddar cheese
- 8oz shredded mozzarella cheese
- 6 green onions, sliced and divided in half
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Spray a 6-quart crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers.
- In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Check out those layers of flavor!
Pair each hearty scoop of piping hot casserole with mashed avocado, diced tomatoes, salsa, or as Ben prefers – a slathering of cold ketchup. :)