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
Ingredients
- 1 lb. bulk pork sausage
- 1 (28 ounce) package frozen Potatoes O’Brien with peppers and onions, thawed (or substitute with a 20-ounce package of frozen shredded hash browns)
- 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
Instructions
- Brown sausage in a skillet over medium-high heat until no longer pink; drain.
- Spray a 6-quart slow cooker with cooking spray.
- Place half of the 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, and pepper.
- Pour egg mixture evenly into the slow cooker.
- Cover and cook on LOW for 4-5 hours, or until eggs are set. Turn off the slow cooker, remove the lid, and place the slow cooker insert on a cooling rack. Let stand (UNCOVERED) for about 30 minutes. Slice and serve!
Notes
- 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.
Nutrition
This post was originally published in September, 2015. It was updated in October, 2019.
Thanks for the opportunity! This looks delicious and even though it’s so easy, it looks so impressive. Will definitely try this for thanksgiving morning!
That breakfast looks super yummy!! Would love to make it in the new crockpot. 😉
Thanks, Catherine!
This looks so good!Will make this weekend.
Awesome! Enjoy, Linda!
We make a breakfast casserole every year for Christmas, it’s very similar to yours…I even use the simply potatoes hash browns. I never thought to make it in my crock pot…..I think I’m going to have to give it a go though. I’m getting ready to have my 15th surgery, (this one on my shoulder) and I’m trying to get things prepared, lol…like that ever happens 🙂 Thanks so much for sharing this with all of us…..have a wonderful weekend!
That’s great, Rita! I always make a similar breakfast casserole for Christmas too, so I’m with you — using the slow cooker will make it even easier. Now that I know it works, this will be my go-to method! Good luck with your surgery!
What a wonderful new way to use my crockpot. Who would of thought.. for beeakfast.. looks delicious. I just started following you’re recipes not long ago. This looks so good and easy it’s the first one I’ll be trying this weekend. GOD BLESS YOU.
Thanks so much, Susan! I appreciate you following along with our adventures. Enjoy!!
I really need to try this recipe. Thanks for the giveaway.
I would love to have a crock pot it would make some weeknight meals so much easier!
So many delicious recipes for the slow cooker/crockpot – would love to give this to some soon-to-be newlyweds I know.
My favorite thing to make in a slow cooker is overnight oatmeal, I just love the smell when I wake up in the morning.
Just prepped everything for dinner for tomorrow. Love it when i don’t have to cook when i get home.
Awesome!! Enjoy, Kristin!
Making breakfast in a crockpot is such a good idea. This looks delish!
Thanks, Jennai!
This casserole sounds awesome! Using the crockpot will be great.
Thanks, Beverly! 🙂
Beverly! Congrats!!! You are the winner of the Crock Pot! Please email me with your contact info!
Thanks!!!!!!!! I’m so excited
Oh, how delicious! Thanks for the giveaway. 🙂
I would like to say that I would love to have. I would use it for chili and pot roasts.
I love breakfast casserole, perfect for holidays!
I love this, I am a slow cooker fan, pinning this one for later to my easy meals board! Thank you for sharing!
Yay! Thanks for pinning, Sara! I hope you get to try it. 🙂
Sounds great and would be excellent for Holidays?
Thanks, Mary Ann! Absolutely!! 🙂
Recipe sounds yummy. Can’t wait to try it!
Thanks, Donna! 🙂
This looks great! Definitely going on the menu for our next women’s retreat
Awesome! Enjoy, Susan!!
Can you substitute the dairy items with non-dairy items? If so, which ones would you recommend?
Hey, Matt! I have no idea about the cheese, since I have never experimented with non-dairy cheese products. I suppose you could leave it out, but it would just be missing that cheesy taste. 🙂
The milk can easily be substituted with your favorite non-dairy milk. I like Almond Breeze Unsweetened Original Almondmilk as a nice alternative, but soy, cashew, or other similar options would also work!