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Crock Pot Breakfast Casserole

Name: Crock Pot Breakfast Casserole
Prep time: 20 min
Cook time: 240 min
Total time: 290 min
Ingredients: 1 lb. bulk pork sausage; 1 (28 ounce) package frozen Potatoes O’Brien with peppers and onions, thawed; 2 cups (about 8 ounces) grated cheddar cheese; 12 eggs; 1 cup milk; 1 ½ teaspoons seasoned salt ((or substitute with 1 teaspoon regular salt)); ½ teaspoon pepper

Lasted edited October 19, 2020. Originally published October 18, 2019 by Blair

A delicious and easy breakfast casserole with eggs, sausage, potatoes and cheese -- made in the slow cooker!

Total Time: 4 hours 50 minutes

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Slice of Crock Pot Breakfast Casserole with sausage on a blue and white plate

You'll never look at brunch the same way again! With layers of potatoes, eggs, cheese and sausage, this Crock Pot Breakfast Casserole is an easy recipe for a breakfast potluck or holiday celebration.

Y'all...today's recipe is a total game changer! I had heard about breakfast casseroles in the slow cooker, but I hadn't been brave enough to try one until now -- mostly because I was worried that the ingredients wouldn't cook evenly or that the casserole wouldn't have that crispy top that we all know and love.

But guess what? I'm here to tell you that this breakfast casserole with sausage is just as good (if not better) than its oven-baked counterparts!

How to make Crock Pot Breakfast Casserole:

Whether you're serving it as a special post-church Sunday morning treat, or using it as a weeknight dinner, you will LOVE how easily this meal comes together. Just toss the ingredients into the Crock Pot in advance and then forget about it until mealtime!

Ingredients for a breakfast casserole in the slow cooker:

A bag of frozen Potatoes O'Brien with onions and peppers (or substitute with a bag of frozen shredded hash browns)
Bulk pork breakfast sausage (or other sausage of your choice)
Grated cheddar cheese
Eggs
Milk
Seasoned salt and pepper

First, brown the sausage in a large skillet until no longer pink. Drain and set aside.

Next, spray a large slow cooker with cooking spray and place half of the potatoes in the bottom. Add half of the sausage on top, and then sprinkle with half of the grated cheese.

Repeat the layers, ending with the rest of the cheese on top. Next, in a large bowl, whisk together eggs, milk, seasoned salt and pepper.

Pour the egg mixture evenly over the ingredients in the Crock Pot, and then cover and cook on LOW for about 4-5 hours (or until the eggs are set).

Remove the insert from the slow cooker and place it on a wire rack to cool for about 30 minutes.

Slice the casserole into squares, garnish with optional toppings, and serve!

What goes with Crock Pot Breakfast Casserole?

You can top the individual slices of casserole with sliced green onion, finely chopped bell pepper, or chopped parsley for a bright, fresh burst of color and flavor.

On the side, try serving the breakfast casserole with any of these easy options:

Cook's Tips and Recipe Variations:

I used Potatoes O'Brien with onions and peppers, but you can also use a 20-ounce bag of frozen shredded hash browns, thawed. If you use the hash browns, you might want to add some chopped bell peppers and onions to the dish for that extra flavor!
I have made this casserole with Italian sausage, too. Just remove the casings from the sausage and brown in the skillet as instructed.
I like the classic taste of cheddar cheese here, but you can substitute with an equal amount of Monterey Jack cheese, Pepper Jack cheese, mozzarella cheese, or any other cheeses that you enjoy.
For an Italian version of this casserole, try using Italian sausage, 1 tablespoon of Italian seasoning, and mozzarella cheese.
Make this Crock Pot breakfast casserole vegetarian by omitting the sausage and adding 1 red bell pepper, 1 green bell pepper, 1 onion and 1 (8-ounce) container of sliced mushrooms. Cook the chopped vegetables in a skillet and season with salt and pepper before layering in the Crock Pot.

What is a good breakfast potluck item?

Try these easy breakfast casserole recipes, too:

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