Slow Cooker Breakfast Casserole

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.

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.

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:

• Bisquick Waffles
• Baked Pancakes with Pancake Mix
• Honey Lemon Fruit Salad
• Orange Pineapple Fluff Salad
• Aunt Bee’s 3-Ingredient Biscuits
• Sour Cream Blueberry Muffins

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

More Easy Breakfast Casseroles

• French Toast Casserole
• Crescent Roll Breakfast Casserole
• Sausage Hash Brown Casserole
• Overnight Bisquick Breakfast Casserole
• Tater Tot Breakfast Casserole