Go Back
Slow cooker Christmas breakfast casserole with hash browns, mild sausage, eggs, melted cheddar, and finely diced red and green bell peppers.

Easy Slow Cooker Christmas Breakfast Casserole for Kids

An easy kid-friendly Christmas breakfast casserole made in the slow cooker with hash browns, mild sausage, fluffy eggs, cheddar cheese, and finely diced red and green peppers. Perfect for a relaxed family Christmas morning.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 5 hours 35 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 30 ounces frozen shredded hash browns thawed and excess moisture removed
  • 1 pound mild breakfast sausage
  • 12 large eggs
  • 1 cup whole milk
  • 2½ cups shredded cheddar cheese divided
  • ½ small red bell pepper finely diced
  • ½ small green bell pepper finely diced
  • ½ small yellow onion finely diced
  • 1 small garlic clove minced
  • 1 tablespoon unsalted butter softened
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon fine salt or to taste

Method
 

  1. Thaw the hash browns completely and remove obvious excess moisture.
  2. Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles.
  3. Drain excess sausage grease.
  4. Sauté the onion and red and green peppers in approximately 1 teaspoon of the sausage drippings for 3–4 minutes.
  5. Add garlic and cook for 30 seconds. Remove from heat.
  6. Grease a 6-quart slow cooker thoroughly with butter.
  7. Toss the hash browns with smoked paprika, garlic powder, black pepper, and approximately half the salt.
  8. Spread one-third of the potatoes over the bottom of the slow cooker.
  9. Top with one-third of the sausage and vegetable mixture.
  10. Sprinkle approximately ½ cup cheddar over the layer.
  11. Repeat the layering process, reserving approximately 1 cup cheese for the top.
  12. Whisk eggs, milk, and remaining salt until combined.
  13. Slowly pour the egg mixture evenly over the casserole.
  14. Sprinkle the remaining cheddar over the top.
  15. Cover and cook on LOW for approximately 4½–5½ hours, until the center is set and reaches 160°F (71°C).
  16. Turn off the slow cooker and remove the lid.
  17. Rest for 10 minutes before serving.
  18. Divide into approximately 8 portions and serve warm.

Notes

Thaw the hash browns before assembling the casserole.
Drain cooked sausage well to prevent excess grease.
Finely dice the peppers and onion for a more kid-friendly texture.
Use mild rather than spicy breakfast sausage.
Slow cookers vary, so begin checking around 4½ hours.
The center of an egg casserole should reach 160°F (71°C).
Avoid repeatedly opening the slow cooker while it cooks.
Store leftovers promptly in the refrigerator.
Reheat leftovers thoroughly before serving.