Hey y'all! There's nothing quite like starting your morning with a warm, cheesy, and absolutely satisfying Crockpot Breakfast Casserole. Whether you're hosting brunch, prepping for busy weekdays, or feeding a holiday crowd, this effortless recipe has got you covered. Layered with savory sausage, fluffy eggs, crispy hashbrowns, and melty cheese, every bite tastes like comfort. Ready to treat yourself and your loved ones to a morning masterpiece? Let's get cooking!
Why You’ll Love This Crockpot Breakfast Casserole
- Set it and forget it—the slow cooker does all the hard work while you sleep.
- Feeds a crowd, making it perfect for brunches, sleepovers, or holidays.
- Customizable with your favorite proteins, veggies, and cheeses.
- Super hearty and comforting, so you stay satisfied all morning long.
- Minimal cleanup, thanks to only one pot needed!
Ingredients for Crockpot Breakfast Casserole
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 1 red bell pepper, diced
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Cooking spray
How to Make Crockpot Breakfast Casserole
Step 1: Prepare the Slow Cooker
Lightly coat the inside of your slow cooker (at least 6-quart size) with nonstick cooking spray to prevent sticking and make cleanup a breeze.
Step 2: Brown the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up with a spatula. Drain excess grease and set aside.
Step 3: Layer the Ingredients
Evenly spread half of the thawed hash browns in the bottom of the crockpot. Top with half of the cooked sausage, half the diced onions, half the bell peppers, and half the cheeses. Repeat this layering with the remaining hash browns, sausage, onions, bell peppers, and cheese.
Step 4: Mix the Eggs
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
Step 5: Add the Egg Mixture
Pour the egg mixture evenly over the layered ingredients in the crockpot, ensuring it soaks through all the layers.
Step 6: Slow Cook to Perfection
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the eggs are set and the center is firm. Avoid overcooking to maintain a tender, fluffy texture.
Step 7: Serve and Enjoy
Let your Crockpot Breakfast Casserole cool for 5-10 minutes before garnishing with fresh parsley and slicing. Serve warm and enjoy!
Notes: Crockpot Breakfast Casserole Tips
- Use fully thawed hash browns to ensure even cooking.
- Spray your crockpot generously to prevent any sticking.
- Check casserole doneness after the minimum cook time to avoid overcooked eggs.
Variations on Crockpot Breakfast Casserole
- Veggie Lover’s: Add spinach, mushrooms, or zucchini for extra color and nutrients.
- Meatless: Skip the sausage and add more veggies or meat alternatives like plant-based crumbles.
- Southwest Style: Swap cheddar for pepper jack and add a can of drained green chiles and some taco seasoning.
Required Equipment
- 6-quart (or larger) slow cooker / crockpot
- Mixing bowls
- Whisk
- Skillet
- Spatula
- Cutting board and knife
Storage Instructions for Crockpot Breakfast Casserole
Allow leftover casserole to cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the microwave or oven until heated through before serving.
Serving Suggestions & Pairings
- Pair your casserole with fresh fruit salad, fluffy biscuits, or toast for a complete breakfast spread.
- Serve alongside breakfast meats like bacon or ham and a cup of hot coffee or fresh juice.
- Add hot sauce or fresh salsa for a tangy kick!
Pro Tips for the Best Crockpot Breakfast Casserole
- For extra flavor, add a sprinkle of smoked paprika between the layers.
- To save even more time, prep all ingredients the night before and then assemble and cook in the morning.
- Let the casserole set for a few minutes before slicing—this makes serving much easier.
Crockpot Breakfast Casserole FAQ
- Can I cook the Crockpot Breakfast Casserole overnight?
- Yes! Set your crockpot on LOW for 7-8 hours—it's perfect for overnight cooking and waking up to a warm meal.
- Can I use fresh potatoes instead of frozen hash browns?
- Absolutely, just shred and drain the potatoes well to avoid excess moisture, and weigh out about 30 ounces to match the recipe.
- How can I prevent the casserole from getting soggy?
- Use thawed and well-drained hash browns and avoid over-mixing the egg mixture into the layers to keep the texture light and fluffy.
Prep time: 20 minutes | Total time: 7-8 hours on LOW or 3-4 hours on HIGH | Serves 8-10
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 bag (20 oz) frozen hash brown potatoes
- ½ cup chopped bell peppers
- ½ cup chopped onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
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1In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess fat.
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2Spray the inside of a crockpot with nonstick cooking spray. Layer half of the hash brown potatoes at the bottom.
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3Add half of the cooked sausage, bell peppers, onion, and shredded cheddar cheese. Repeat the layers with remaining ingredients.
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4In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
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5Pour the egg mixture evenly over the layered ingredients in the crockpot.
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6Cover and cook on low for 7 hours, or until the eggs are set and the casserole is cooked through. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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