Crock Pot Breakfast Casserole

Square side shot of a slice of slow cooker breakfast casserole on a plate.

5 from 16 votes

Crock Pot Breakfast Casserole

A hearty slow cooker breakfast casserole loaded with sausage, eggs, cheese, and potatoes. Layer everything in the Crock Pot, set it, and come back to a warm, cheesy breakfast that's perfect for holiday mornings, brunch, or feeding a crowd.

Course Breakfast

Cuisine American

Keyword Crock Pot Breakfast Casserole, crockpot breakfast casserole, make-ahead slow cooker breakfast recipes, overnight breakfast casserole (slow cooker), slow cooker breakfast casserole

Prep Time 20

Cook Time 4

Cooling Time 30

Total Time 4 50

Servings servings

Calories 492kcal

Author Blair Lonergan

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.

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