Description
A hearty and flavorful breakfast casserole made in the slow cooker, featuring layers of crispy tater tots, savory sausage and peppers, melted cheeses, and a fluffy egg mixture. Perfect for a make-ahead weekend brunch or holiday morning, this crockpot casserole allows you to set it and forget it while creating a delicious, comforting breakfast everyone will love.
Ingredients
Equipment
- 1 6-7 quart slow cooker (crockpot)
Main Ingredients
- 1 32-oz. bag frozen plain tater tots (do not thaw)
- 1 pound bulk pork sausage or turkey sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Salt and pepper, to taste
- 3-4 cloves garlic, minced (or ¾ teaspoon ground garlic)
- 1 4 oz. can mild diced green chilies
- 1 ½ cups freshly grated sharp cheddar cheese, packed
- 1 ½ cups freshly grated pepper jack cheese, packed
- ½ cup sour cream, at room temperature
- 10 large eggs
- 1 cup milk
- 1 teaspoon dried parsley
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon pepper
Toppings (optional)
- Chopped tomatoes
- Avocado slices
- Sliced green onions
- Fresh cilantro
- Salsa
- Hot sauce
Instructions
- Room-Temp Sour Cream: Remove the sour cream from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature, which helps it whisk smoothly. If short on time, it’s okay if lumps remain; they will melt during cooking.
- Prep Crockpot: Lightly spray a 6-7 quart slow cooker with non-stick cooking spray and set it aside.
- Brown Sausage and Veggies: In a large skillet over medium-high heat, cook the sausage along with diced onions and chopped red and green bell peppers. Halfway through cooking, season with ½ teaspoon salt and ¼ teaspoon pepper. Continue until sausage is browned and onions soften. Add minced garlic and sauté for 30 seconds. Drain excess grease and stir in the canned mild diced green chilies. Let the mixture cool slightly.
- Mix Egg Mixture: In a large bowl or liquid measuring cup, whisk together the eggs and milk. Add the room temperature sour cream and all dried spices: parsley, ground mustard, salt, chili powder, paprika, oregano, and pepper. Mix until combined and set aside.
- Assemble Casserole: Begin by layering half of the tater tots evenly on the bottom of the slow cooker. Top with half of the sausage and pepper mixture, then half of each cheese (¾ cup cheddar and ¾ cup pepper jack). Repeat the layers once more and carefully pour the egg mixture evenly over the top. Do not stir.
- Cook: Cover with the slow cooker lid and cook on low heat for 4 to 6 hours, checking for doneness after 4 hours. Use a digital probe thermometer to ensure the internal temperature reaches 160°F. Depending on your slow cooker, cooking can extend to about 8 hours.
- Serve: Once cooked through, serve the casserole topped with optional fresh tomatoes, avocado slices, green onions, cilantro, salsa, or hot sauce as desired.
Notes
- Using room temperature sour cream helps it mix smoothly and prevents lumps.
- Do not thaw the tater tots before layering to maintain their texture during cooking.
- If you don’t have freshly grated cheese, pre-shredded cheese can be used but freshly grated melts better.
- Cooking times may vary between slow cookers; monitor closely towards the end.
- Use a digital probe thermometer inserted into the casserole during cooking for the most accurate doneness check.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Breakfast Casserole
- Method: Slow Cooking
- Cuisine: American
