Crockpot Egg & Veggie casserole
This Crockpot Egg & Veggie Casserole is perfect to meal prep for an easy breakfast or make for a holiday brunch! It really doesn’t get any easier than this when it’s all made in the crockpot and takes 4ish hours to do all the cooking on it’s own!
Having breakfast prepped and ready during the week is a game changer during the busy days. Even better if it’s all prepped in the crockpot where it does all the cooking for you. The crockpot is one of my most used kitchen items and can truly be used all year around! I feel like it’s always said to be a Fall/winter staple but there are so many great ways to use it even when it’s warmer out. I love this recipe because it not only packs in protein to start the day, but there’s so many ways to switch it up based off what you may already have on hand or want to use for the week. For example, try switching up the bell peppers with mushrooms or the cheddar cheese with crumbled feta!
This casserole will quickly become a staple in your breakfast prep or a holiday brunch favorite. I can’t wait to make it for a large group because it feeds so many!
What you need for Crockpot Egg & Veggie Casserole:
- Eggs
- Shredded Hashbrowns
- Low Fat Cottage Cheese
- Yellow Onion
- Red Bell Peppers
- Baby Spinach
- Turkey Breakfast Sausage
- Shredded Cheddar Cheese
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Dried chives
- Dried parsley
- Chives, for garnish
- Optional: Salsa, Avocado, Hot Sauce
- Nonstick cooking spray
How to make this casserole:
- Spray a 6 to 8- quart slow cooker with nonstick cooking spray.
- Crack the eggs into a blender and add the cottage cheese, salt, pepper, onion powder, and garlic powder. Blend until completely smooth. Add the dried chives and dried parsley and pulse to combine. Set aside.
- Layer 2 cups of the hash browns evenly across the bottom of the slow cooker. Top with half of the onions, bell peppers, spinach, sausage, and cheese, spreading them out evenly. Add the remaining 2 cups of hash browns in an even layer, then repeat with the rest of the onions, peppers, spinach, sausage, and cheese. Gently pour the egg mixture over the entire casserole—do not stir. Let the layers remain intact for the best texture.
- Cover and cook on high for 3 ½ – 4 hours (or on low for 6-7 hours), until the center of the casserole is set. Let sit for 15 minutes before serving.
- Garnish with chives and serve with salsa, hot sauce, and avocado.
How to store your leftover casserole:
It’s best to store any leftovers in a sealed container in the fridge. I like using these! Be sure to let the casserole cool down completely before storing. If you plan to freeze it, allow it to cool before storing in a freezer safe container (not glass!). Place plastic wrap on the top before adding the lid on top.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Make Ahead Breakfast Sandwiches
- High Protein Hashbrown Egg Bake
- Crockpot Chicken Enchiladas
- BBQ Chicken Tostadas
FAQs:
Yes! You can really switch this up with different veggies, meats and cheeses.
I use this crockpot and love it!
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Crockpot Egg & Veggie Casserole
This Crockpot Egg & Veggie Casserole is perfect to meal prep or serve for your next holiday brunch!
Ingredients
- 12 large eggs
- 1 cup low fat cottage cheese
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 4 cups frozen shredded hash browns
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 1 packed cup baby spinach, roughly chopped
- 1 pound cooked and crumbled turkey breakfast sausage
- 2 cups freshly grated cheddar cheese
- Chives, for garnish
- Salsa, for serving
- Hot sauce, for serving
- Avocado, for serving
- Nonstick cooking spray
Instructions
- Spray a 6 to 8- quart slow cooker with nonstick cooking spray.
- Crack the eggs into a blender and add the cottage cheese, salt, pepper, onion powder, and garlic powder. Blend until completely smooth. Add the dried chives and dried parsley and pulse to combine. Set aside.
- Layer 2 cups of the hash browns evenly across the bottom of the slow cooker. Top with half of the onions, bell peppers, spinach, sausage, and cheese, spreading them out evenly. Add the remaining 2 cups of hash browns in an even layer, then repeat with the rest of the onions, peppers, spinach, sausage, and cheese. Gently pour the egg mixture over the entire casserole—do not stir. Let the layers remain intact for the best texture.
- Cover and cook on high for 3 ½ - 4 hours (or on low for 6-7 hours), until the center of the casserole is set. Let sit for 15 minutes before serving.
- Garnish with chives and serve with salsa, hot sauce, and avocado.
Notes
** I used a 7-quart slow cooker to make the casserole. I wouldn’t use anything smaller than 6 quart to make this.
