Turkey Crock Pot Breakfast Casserole
The ultimate comfort food, this Turkey Crock Pot Breakfast Casserole blends crispy hash browns, savory turkey sausage, and creamy cheese for an easy weeknight dinner that your family will love. Perfectly cooked in your slow cooker, this hearty meal is a must-try for busy mornings or special occasions!
Equipment
- Chef's Knife
- Whisk
- Slow Cooker
- Mixing Bowl
Ingredients
- 130 oz Shredded hash browns
- 1 lb Lean Mild Turkey Breakfast Sausage
- 1 Yellow onion
- 2 c Shredded Colby Jack cheese
- 12 Eggs
- 1 c Milk
- 4 Tbsp Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Crushed red pepper flakes
Instructions
- In a greased 5-quart or larger slow cooker, layer 1/3 of the hash browns, turkey sausage, onions and cheese. Repeat these layers twice ending with the layer of cheese.
- In a large mixing bowl whisk together the remaining eggs, milk, flour, salt, pepper, and crushed red pepper flakes and pour over the ingredients in the slow cooker.
- Cover and cook on low for 6-8 hours.
Notes
- Tip 1: Make sure to refrigerate any leftovers in an airtight container. This casserole can safely last for three to four days in the fridge.
- Tip 2: You can freeze this casserole for later use. Just assemble and freeze before cooking.
- Tip 3: A simple green salad with a lemon vinaigrette can brighten up the meal.
- Tip 4: Try adding spinach or bell peppers for added nutrition and flavor.
- Tip 5: This casserole makes a wonderful dinner option, bringing a breakfast favorite to the dinner table.