This hearty Crock Pot breakfast casserole is loaded with sausage, eggs, cheese, and potatoes. Just layer everything in the slow cooker, set it, and come back hours later to a warm, cheesy breakfast that’s perfect for feeding a crowd on holiday mornings or lazy weekends.
If you love easy breakfast casseroles, try this sausage egg and cheese casserole for an oven-baked version or this sausage hash brown casserole for another family favorite. You’ll find even more ideas in my make-ahead breakfast recipes collection.
Table of Contents
Before You Get Started
A few quick tips to help you get the best results with this slow cooker breakfast casserole:
- Brown the sausage well before layering. Don’t just cook it until it’s no longer pink. Let it get some crispy, golden edges for the best flavor. Drain the grease thoroughly so the casserole doesn’t end up greasy.
- Thaw frozen potatoes before adding them to the slow cooker. Whether you use Potatoes O’Brien or shredded hash browns, cold or frozen potatoes release extra moisture as they cook, which can make the casserole watery. Thaw them in the fridge overnight or spread them on a sheet pan for 20 to 30 minutes.
- Let the casserole rest uncovered before slicing. Once the eggs are set, turn off the slow cooker, remove the lid, and let the insert sit on a cooling rack for about 30 minutes. This helps the casserole firm up so it slices neatly instead of falling apart.
How to Make Crock Pot Breakfast Casserole
This slow cooker breakfast casserole comes together in about 20 minutes of hands-on prep. From there, the Crock Pot does all the work.
Step 1: Brown the Sausage
Cook the bulk pork sausage in a skillet over medium-high heat, breaking it into crumbles as it cooks. Let it get some nice golden-brown edges for extra flavor.
Drain off the excess grease and set aside.
⇢ Get a good sear on the sausage. The deeper you brown it, the more flavor it adds to the finished casserole. A few crispy bits go a long way.
Step 2: Layer the Ingredients
Spray a 6- or 7-quart slow cooker with nonstick cooking spray. Place half of the thawed potatoes in the bottom, then top with half of the browned sausage and half of the grated cheddar cheese.
Repeat the layers one more time, ending with cheese on top.
⇢ Keep the layers even. Spreading each layer flat helps everything cook evenly and gives you nice, uniform slices when it’s time to serve.
Step 3: Whisk and Pour the Egg Mixture
In a large bowl, whisk together the eggs, milk, seasoned salt, garlic powder, and pepper until smooth.
Pour the egg mixture evenly over the layered ingredients in the slow cooker.
Give the slow cooker a gentle shake to help the liquid settle into all the layers.
Step 4: Cook Low and Slow
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the eggs are completely set in the center.
The casserole is done when the edges pull away slightly from the sides and the center is firm (not jiggly).
⇢ Every slow cooker runs a little differently. Start checking about 30 minutes before the low end of the time range. If the edges are starting to brown and the center looks set, it’s ready.
Step 5: Rest, Slice, and Serve
Turn off the slow cooker and remove the lid. Place the insert on a wire cooling rack and let the casserole rest uncovered for about 30 minutes. This step is important because it allows the casserole to firm up for clean slices.
Cut into squares, garnish with sliced green onions or chopped parsley if you’d like, and serve warm.
⇢ Want to make it ahead? You can assemble the layers the night before and refrigerate the insert overnight. In the morning, place it in the slow cooker base and cook as directed. You may need to add 30 to 60 minutes to the cook time since the ingredients will be cold. Alternatively, cook the casserole the day before, refrigerate it, and reheat individual slices in the microwave or warm the whole dish on the slow cooker’s LOW or WARM setting for about an hour.
Variations
This recipe is easy to customize based on what you have on hand or what your family prefers.
- Italian version: Use Italian sausage (remove casings first), add 1 tablespoon of Italian seasoning, and swap the cheddar for mozzarella cheese.
- Bacon lover’s version: Replace half of the sausage with cooked, crumbled bacon for a smoky twist.
- Vegetarian: Skip the sausage and add sautéed bell peppers, onions, and sliced mushrooms instead. Season with salt and pepper before layering.
- Cheese swap: Monterey Jack, Pepper Jack, Colby, or a Mexican blend all work well in place of cheddar.
- Hash brown swap: Use a 20-ounce bag of frozen shredded hash browns (thawed) instead of Potatoes O’Brien. If you go this route, add about 1/2 cup each of diced bell pepper and diced onion to the layers for flavor.
My 4 year old son wanted to make breakfast for his dad for Father’s day and my sister gave me this recipe…It was easy to put together and he was thrilled to make this for his dad. Thanks for the wonderful recipe and the fantastic memories that it brought along with it.
– Julie
Serving Suggestions
Top individual slices with sliced green onions, finely chopped bell pepper, or fresh parsley for a bright pop of color and flavor.
On the side, this casserole pairs well with:
Storage and Reheating
Leftovers: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Warm individual slices in the microwave for 60 to 90 seconds, or reheat a larger portion in a 350°F oven for about 20 minutes.
Freezing: This casserole freezes well. Cool completely, wrap tightly in foil or place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Frequently Asked Questions
Do I need to thaw frozen hash browns before using them in a slow cooker casserole?
Yes. Frozen potatoes release a lot of extra moisture as they cook, which can make the casserole watery and prevent the eggs from setting properly. Thaw them in the fridge overnight or spread them on a sheet pan at room temperature for 20 to 30 minutes before layering.
What is the best sausage for a breakfast casserole?
Bulk pork breakfast sausage (mild or hot) is the most common choice and works perfectly here. Country-style sausage, Italian sausage (with casings removed), and turkey sausage are all good alternatives. Use whatever your family enjoys. Just make sure to cook and drain it well before adding it to the casserole.
Why is my breakfast casserole watery or runny in the middle?
This usually comes down to one of three things: the potatoes weren’t thawed (releasing excess moisture), the sausage wasn’t drained well enough, or the casserole needs more cook time. If the center still looks jiggly, cover and cook for another 30 to 60 minutes. Resting uncovered after cooking also helps firm it up.
Can I cook this breakfast casserole overnight?
You can, but the texture may be slightly overdone compared to the standard cook time. If you want it ready first thing in the morning, cooking on LOW for 7 to 8 hours overnight works. For the best texture, this casserole is ideal for a mid-morning brunch. Start it when you wake up and it will be ready in 4 to 5 hours on HIGH.
More Easy Breakfast Casseroles
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Breakfast Casserole
Equipment
- Slow Cooker (6 or 7 quarts)
Ingredients
- 1 lb. bulk hot pork sausage
- 1 (28-32 ounce) package frozen Potatoes O'Brien with peppers and onions, thawed (or substitute with frozen hash browns + 1/2 cup diced bell pepper + 1/2 cup diced onion)
- 2 cups (about 8 ounces) grated sharp cheddar cheese
- 12 large eggs
- 1 cup milk
- 1 ½ teaspoons seasoned salt (such as Lawry's) (or substitute with 1 teaspoon regular salt)
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Brown the sausage in a skillet over medium-high heat until the meat is no longer pink and the edges are golden and crispy. Drain off the excess grease.
- Spray a 6 or 7-quart slow cooker with nonstick cooking spray.
- Place half of the thawed potatoes in the bottom of the slow cooker.
- Top with half of the sausage, and then add half of the cheese.
- Repeat layers one more time, ending with the remaining cheese on top.
- In a large bowl, whisk together eggs, milk, seasoned salt, garlic powder, and pepper until smooth.
- Pour egg mixture evenly over the ingredients in the slow cooker.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the eggs are set in the center. Turn off the slow cooker, remove the lid, and place the insert on a cooling rack. Let stand uncovered for about 30 minutes before slicing and serving.
Notes
- Thaw the potatoes first. Frozen potatoes release extra moisture in the slow cooker, which can make the casserole watery, and take longer to cook. Thaw in the fridge overnight or at room temperature for 20 to 30 minutes.
- Brown the sausage well. Don’t just cook until no longer pink. Get some golden, crispy edges on the sausage for the best flavor. Drain the grease thoroughly.
- Let it rest before slicing. Remove the lid and let the casserole rest uncovered for about 30 minutes. This helps it firm up for clean slices.
- Hash brown swap: Use a 20-ounce bag of frozen shredded hash browns (thawed) in place of Potatoes O’Brien. Add 1/2 cup each diced bell pepper and onion for flavor.
- Sausage options: Mild or hot pork breakfast sausage, Italian sausage (casings removed), or turkey sausage all work well.
- Cheese swap: Monterey Jack, Pepper Jack, Colby, mozzarella, or a blend can be used instead of cheddar.
- Italian version: Use Italian sausage, 1 tablespoon Italian seasoning, and mozzarella cheese.
- Vegetarian option: Omit sausage and add sautéed bell peppers, onion, and 8 ounces sliced mushrooms.
- Make ahead: Assemble layers in the insert and refrigerate overnight. Add 30 to 60 minutes to cook time since ingredients will be cold.
- Overnight cooking: This works on LOW for 7 to 8 hours, but the texture may be slightly overdone. Best for a mid-morning brunch when started first thing.
- Storage: Leftovers keep in the fridge for 3 to 4 days. Reheat in the microwave (60 to 90 seconds) or oven (350°F for 20 minutes).
- Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Originally published in September, 2015, this post was updated in March, 2026.
Just reading the recipe I can smell it cooking and thinking of when I will make it and serve it next.
I am looking forward to making it….. It makes me hungry right now.
That’s great, Karen! It definitely smells amazing!!
This sounds great to serve when having company. Thanks for the recipe
Exactly, Susan! It’s such an easy way to serve a crowd!!
Plan on trying this one!!
Excellent! Enjoy, Denny! 🙂
Just what I waas looking for. Looks great!!
Thanks, Sally! Enjoy!
Definitely making this. Love all of these ingredients. Also love the fact that I can eat it…it’s gluten free! Yay!!!
Awesome! I hope that you love it, Sharron! You can’t go wrong with this combination of ingredients!
My 4 year old son wanted to make breakfast for his dad for Father’s day and my sister gave me this recipe and couldn’t remember the site name. It was easy to put together and he was thrilled to make this for his dad. Thanks for the wonderful recipe and the fantastic memories that it brought along with it.
Aw, that’s wonderful, Julie!! Thanks so much for letting me know! Makes my heart happy!
Looks and sounds delicious. Will be trying it for my grandchildren this weekend!
Excellent! Enjoy, Audrey!
Wow!! I soooo need this! I hatte to cook and don’t usually bother with a good breakfast. But this idea can work for me. Also yoour other breakfast slowcooker and other meal recipes. All i need is a slowcooker now. Hope I win this one; but I can always look for a bargan one on sale. My single-mom, low, disabled income has me streaching the budget into new dimentions already. Thank you for the time and energy saving healthy recipes for “I hate to cook” moms like me.
Hi looks amazing!!i can’t wait to make it for Christmas morning!would u cook it on high or low for 10hours?
That’s great, Bonnie! I know you’ll enjoy it! 🙂
Yes, definitely cook it on low.
This looks like it would be a wonderful breakfast to start a snowy, icy day!
Exactly! Thanks, Karen!
EXCELLENT RECIOE!!!
I just love the sound of this recipe. I don’t get to see my kids to offen.there mostly out of town. but when then do come, there’s a lot of them. and I no they would just enjoy them, the way they eat. normally when they come I’m having to take forever to cook for everyone, and I never get to visit much because they have to leave right after they eat. and when your alone on a small budget you have to make do.but If had a slow cooker I could plan ahead and make this for them, instead than spend the morning is instead of cooking. the ones iv fun in the past always stops working after the 1 or 2 time. anyone have any ideas on how to pick out good ones?
Hey, Dawn! The good news is that you can get a really decent slow cooker without having to spend too much these days! There are a lot of brands available, and I often notice sales at places like Target. I hope that you (and your family) get to try this meal! 🙂
so, I don’t know if this will work this time.but we will see.I live alone now, but from time to time my kids come from out of town and they eat alot.they would love to have this. sometimes they only have time to have breakfast then go. I never seem to get to spend much time with because when there here. it takes so long to make their food, that by the time it dune cooking they have to go. so they leave right after they eat. and the whole time I’m making their breakfast, I’m losing perishes time that I could be spending with them, I can plan in advance.so instead of cooking .i can be spending my time with them, I had a crockpot in the past.but they only seem to work for 1 to 3 meals at the most before they stopped working.does anyone have any ideas of how to find a good crockpot? I’m on a set income, so, I can afford a lot, but I would still like to get one, for when my kids and grandkids come around theses recipes would be perfect for me to cook for the kids, the way they eat lol. Instead of spending the whole time in the kitchen, I can spend it with them.thank you for shearing.your great recipes.
making this now but after 4 hrs on low it looks done- so wondering why it is 10 hours?
Hey, Peg! Maybe you have a slow cooker that runs at a hotter temperature? They’re all different, so if you think that yours looks done at this point, you can certainly turn it off early. 🙂
4-5 hours? That means,if I want it for breakfast I have to get up about 3 in the morning to start it! Can it be cooked the day before and refrigerated?
Hey, Susan! This casserole is really ideal for a brunch, since you can start it early when you wake up, go to church, and then come home to a warm, homemade dish mid-day. You could also cook the casserole on HIGH for 2-3 hours, if that timeframe suits your meal schedule a bit better.
I’ve definitely tested the recipe overnight (8-10 hours on LOW), and while it works, it’s just not my preference. There’s nothing wrong with it, but I think the texture is just a bit overdone.
You can certainly cook it the day before and then reheat it on LOW or “warm” setting for an hour or two the next day, as you suggested. Alternatively, make an oven-baked breakfast casserole that doesn’t require the slow cooking time. Here are a few other good options:
https://www.theseasonedmom.com/easy-breakfast-casserole/
https://www.theseasonedmom.com/overnight-ham-egg-cheese-monkey-bread/
https://www.theseasonedmom.com/baked-western-omelet/
Hope that helps, and enjoy!
yummy as is, but the only thing id change is… cook the sausage beyond “no longer pink”. go ahead and put the scald on it. brown it good. brown it almost too much.
and leave a teaspoon or so of that fat and slap it into the eggs and whip it. that will give u even more flavor and don’t worry about the sausage. it won’t be overcooked.