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a cooked breakfast casserole inside an oval slow cooker with diced potatoes, turkey kielbasa half-moons, red bell pepper and melted cheddar over set eggs
Melissa Hart

Crockpot Breakfast Casserole

The slow cooker earns its place when the oven is occupied, but it won't produce crisp potatoes. I use diced potatoes and turkey kielbasa for a soft, sturdy breakfast that scoops neatly. Start checking before the full cooking window ends because some cookers run fiercely hot along the sides. This is a six-to-seven-hour cook, not something to abandon on low for an entire ten-hour night.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 28 oz frozen diced potatoes thawed
  • 12 oz fully cooked turkey kielbasa cut into half-moons
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 10 large eggs
  • 3/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 oz cheddar shredded

Method
 

  1. Butter the inside of a 6-quart slow cooker. Pat the thawed potatoes dry and mix them with the kielbasa, pepper and onion.
  2. Put half the potato mixture and half the cheese in the cooker, then repeat the layers.
  3. Whisk the eggs, milk, salt and pepper. Pour over the layers and press lightly to settle the filling.
  4. Cover and cook on LOW for 6 to 7 hours, beginning temperature checks at 5 1/2 hours. Stop when the center is set and reaches 165°F; do not use a delayed start with raw eggs.
  5. Turn off the cooker and remove the lid for 10 minutes before serving with a broad spoon.