This crockpot breakfast casserole is the easy, crowd pleasing morning meal that layers breakfast favorites into pure comfort. Not to mention that crockpot recipes might be my best friend. This recipe has saved me on busy weekends, crazy holidays and more.
This recipe calls for cheese, hash browns, eggs, milk, and sausage crumbles; all of the best breakfast flavors combined into one amazing meal! It is simple to assemble, cozy for weekends, and perfect for holidays or busy mornings when you want hands-off cooking with big flavor.
If you love this, try Tater Tot Breakfast Casserole, Cheesy Breakfast Potato Casserole, or Breakfast Strata for more family favorites.
Why we think you’ll love it:
- Hands free. Minimal prep and the slow cooker does the work.
- Kid friendly. Cheesy potatoes with sausage studded bites.
- Feeds a crowd. Perfect dish to make for weekends, holidays, or potlucks.
Crockpot Breakfast Casserole Ingredients
- Eggs (1 dozen)- Eggs set into a tender, sliceable custard that holds the casserole together.
- Milk (1 cup)- Milk loosens the eggs so the texture bakes up soft and creamy.
- Hash brown potatoes frozen (32-ounce package)- These add hearty potato bites that make the casserole filling and satisfying.
- Sausage crumbles (9.6-ounce bag, or bacon)- Sausage brings savory, smoky flavor in every bite with zero extra prep.
- Cheddar cheese (2 cups, or Colby Jack)- Cheese melts through the layers for gooey richness and a cheesy top.
- Salt and black pepper (to taste)- These spices balance and brighten all the cozy breakfast flavors.
- Green onions, diced (½ cup, optional)- Onions add a fresh pop that cuts through the richness.
How to Make Crockpot Breakfast Casserole
LAYER. Begin by layering half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot. Sprinkle on salt and pepper to season everything.
Repeat these layers one more time. Evenly sprinkle the remaining 1 cup shredded cheese over the top of all the ingredients.
Beat the eggs and milk together. Pour the egg mixture over the cheese evenly in the crockpot.
COOK. Put the top on and cook on low for 7 to 8 hours. You can also cook it on high for 3-4 hours, depending on when you need to serve it. The eggs should be set and thoroughly cooked when they’re done.
Kristyn’s Recipe Tips
- Beat eggs and milk until fully combined, and pour slowly over the layers to help the custard set evenly.
- Layer in sauteed bell peppers or top with bacon crumbles.
- Fresh potatoes. Use 2 to 2½ pounds of Russet or Yukon Gold potatoes. Peel, dice, and rinse. Parboil the cubes in salted water for 3 to 4 minutes, drain well, and spread on towels to dry completely. Toss with 1 to 2 tablespoons oil, and sauté 5 to 7 minutes to steam off extra moisture.
- Oven option. Layer all of the ingredients in a 9×13 baking dish. Bake for 20-25 minutes at 350°F. Eggs should be cooked through when they’re all done baking.
Crockpot Breakfast Casserole Recipe
Video
Ingredients
- 1 dozen eggs
- 1 cup milk
- 1 (32-ounce) package hash brown potatoes, frozen
- 1 (9.6-ounce) bag sausage crumbles, (or bacon)
- 2 cups cheddar cheese, (or Colby Jack)
- salt and pepper to taste
- ½ cup green onions, diced (optional)
Instructions
- Layer half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot and sprinkle on salt and pepper. Repeat these layers one more time.
- Sprinkle the remaining 1 cup shredded cheese over the top evenly.
- Beat the eggs and milk together. Pour the egg mixture over the cheese evenly in the crockpot.
- Cook on low for 7 to 8 hours (or HIGH for 3-4 hours) or until eggs are set and thoroughly cooked.
Notes
- Beat eggs and milk until fully combined, and pour slowly over the layers to help the custard set evenly.
- Layer in sauted bell peppers or top with bacon crumbles.
- Fresh potatoes. Use 2 to 2½ pounds of Russet or Yukon Gold potatoes. Peel, dice, and rinse. Parboil the cubes in salted water for 3 to 4 minutes, drain well, and spread on towels to dry completely. Toss with 1 to 2 tablespoons oil, and sauté 5 to 7 minutes to steam off extra moisture.
- Oven option. Layer all of the ingredients in a 9×13 baking dish. Bake for 20-25 minutes at 350°F. Eggs should be cooked through when they’re all done baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the layers in the crock pot insert, cover, and refrigerate up to 12 hours. Add the egg mixture just before cooking.
Store your leftover breakfast casserole in an airtight container in the fridge. It should last 3-4 days!
Freeze any leftover cooked breakfast casserole. Just keep it in a freezer-safe container, and it will last 2-3 months.
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This recipe was originally published May 2019.
This recipe is perfect for church gatherings and brunches! If I use raw sausage, should I cook it before adding to the crock pot, or is raw ok? I was jut wondering about the grease. thanks!!
So, I used 2 lbs sausage, 1lb on each layer, about 15 free range eggs only because some are from bantam hen and some from a guinea. 1 lb shredder hash browns browned on each layer. A lot of cheese on each layer and I did dice and cook 1 large sweet onion with the sausage and on final layer, 1 can diced tomatoes and green chilis. Cooked this for a potluck and of course did everything night before and added eggs next morning