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:
- Honey Lemon Fruit Salad
- Orange Pineapple Fluff Salad
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Bisquick Waffles
- Whole Wheat Banana Blueberry Muffins or Zucchini Bread Muffins
- Iced gingerbread loaf, cranberry bread, or cranberry walnut bread
- Homemade Hot Chocolate
- whole wheat banana bread or Banana Nut Bread
- Breakfast Cake or Lemon Poppy Seed Loaf
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:
- Breakfast Casserole with Bacon, Egg, Cheese and Crescent Rolls
- Dump-and-Bake Hash Brown Breakfast Casserole
- Sallie’s Overnight Easy Breakfast Casserole
- Bacon and Cheese Hash Brown Breakfast Casserole
- Breakfast Casserole with Biscuits
- Biscuits and Gravy
- French Toast Breakfast Casserole
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
This post was originally published in September, 2015. It was updated in October, 2019.
This would be the perfect dish to make for our Thanksgiving breakfast. Thank you for sharing!
Thanks so much for stopping by, Amy! You’re right — it’s absolutely perfect for a holiday morning when you want something special but you don’t want to have to spend much time in the kitchen!
Sounds yummy! I just wish my crock pot didn’t just break!
This would be great to win then, Allison! Thanks for stopping by! 🙂
This looks so yummy! Thanks for the chance! 🙂
Thanks, Brenda!
That looks delicious – I can’t wait to try it!! Great giveaway too- thanks!
Thanks, Gina! I wish I could win the Crock Pot! 🙂
This sounds delicious for a weekend fall breakfast!! Love it. Totally need a new crockpot too!
Thanks, Alexandra!
I make a very similar breakfast casserole dish and it is so yummy. I like to add fresh avocado on top when it comes out of the crockpot
Oh, avocado sounds SO good on top. Love that!
WOWZA! Blair, I need this in my LIFE! Pinning for sure. This breakfast dish couldn’t be easier or more tasty-looking. I can’t wait to try it!
Thanks, Chrissa!! You’ll LOVE it. 🙂
We love our crock pot. We aren’t adventurous enough to leave it on when we aren’t at home, but we usually set in in the late morning and have it ready for dinner.
Aren’t Crock Pots the best, David?! Love mine too. 🙂
Oh my goodness, Blair! This looks absolutely delicious!! I want it for dinner tonight! 🙂 Breakfast for dinner is always a winner in my book!!
Thanks so much, Anna. Breakfast for dinner is THE BEST!
This looks so tasty! I’ve bookmarked this for a future “breakfast for dinner” meal soon!
Thanks, Nancy!
Thanks for the giveaway, I would like to try your recipe
Thanks for the giveaway, i love brinner!
The CROCK POT has been an essential tool in our family for over 40 years !! I’ve never tried a breakfast dish tho – this one looks fantastic.
Thanks, Debbie! Love that Crock Pot! 🙂
Thanks for the opportunity to win!
I love this recipe for a Sunday brunch with my family! Thanks for the great recipe and the fun giveaway!
I have tried this brand of potatoes, but never in a breakfast casserole. Your recipe will make a delicious breakfast for any busy morning. And, I love my Crockpots!
This would be great when we have overnight guests. Thanks –
The dish looks delicious and very easy for a quick morning to have breakfast waiting and ready to go
Sounds yummy. I’ll be making this when I get my kids and granddaughter together
This looks fabulous! I never thought of doing this kind of thing in a crockpot. Thank you so much! And thanks for the chance to win.