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Slow Cooker Breakfast Casserole. This quick and easy to put together breakfast can cook in the slow cooker overnight while you’re sleeping!! There’s nothing better than waking up to the smell of a homemade breakfast already made. This casserole is loaded up with sausage, diced hash browns, eggs and cheese.
This super easy and completely craveable Overnight, Slow Cooker Breakfast Casserole is going to be your new best friend! This casserole is loaded up with all the breakfast favorites and the best part? It can cook overnight while you sleep! Making this the perfect breakfast meal this holiday season. Perfect for busy days and it makes a decent amount making it great for when company is spending the night!
Getting this casserole going the night before doesn’t take too many steps. The only things we need to prep is dicing up the onion and bell peppers and cooking the sausage. We want to have the sausage cooked before adding it to the slow cooker because we want to get rid of the grease. Not a fan of sausage? Swap it out for bacon. Just follow the same steps of cooking it before adding it to the slow cooker.
I use diced hash browns when I make this casserole. But you can absolutely make it with shredded hash browns, like this Hashbrown Breakfast Casserole, if you prefer. You can dice up your own potatoes, or if you’re like me and at the end of the evening you just want to head to bed for those precious few hours of sleep, just use the frozen version. We can toss them into the slow cooker still frozen and they cook up perfectly.
We top it all with cheese and pour the egg mixture on top of it all. You will wake up to the most amazing smell and breakfast already made! If you’re planning a later brunch or are wanting this for dinner (because let’s face it…sometimes breakfast for dinner is a must) this can be made in 4 hours on a high setting also.
Make sure you check out this Overnight Bacon and Cheese Strata also for an easy prep ahead breakfast idea.
Slow Cooker Breakfast Casserole
Ingredients
- 16 ounce pork sausage
- 1 lb frozen hash browns used diced hash brown potatoes
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1½ cup cheddar cheese shredded
- 12 eggs
- ⅓ cup milk
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Brown and crumble the sausage in a skillet over medium heat. Once the sausage is fully cooked remove from the skillet and place onto a plate covered with a paper towel. Place another paper towel on top and press to remove as much grease as possible.
- Spray the inside of the slow cooker with non stick cooking spray.
- Layer the diced hash browns (still frozen) and bell pepper and the cooked sausage and cheddar cheese in the slow cooker.
- In a medium size bowl mix the eggs with the milk, salt and pepper. Pour the egg mixture into the slow cooker over the other ingredients.
- Set to cook on low for 4-6 hours or high for 2 hours.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe Slow Cooker Breakfast Casserole originally appeared on The Recipe Critic.
This tasted great but was very liquidy and I’m not sure why. I literally had to pour out about a cup of liquid from my crock pot. Any ideas why this happened? I followed the recipe exactly and cooked it on high for over 2 hours. My family didn’t care and have asked for me to make it again 🙂
It’s possible it was excess liquid from the potatoes?
Try cooking for 6 to 8 hours on low it was delicious I just think you need to cook yours longer to get rid of the moisture
I love this recipe! I did change a few things though just to try. I used Southwestern style shredded hash browns which gave it a kick. Doubled the recipe to make for work party but only used 1 package of hash browns to make it less dry. Super good!
Hello. So I tried this yesterday for the first time. I didn’t use frozen hash browns. I got 4 potatoes and shredded them. I was left with a lot in the end, perhaps 3-3.5 cups but I used all of it since this is a trial. I added mushrooms, asparagus and used chicken sausage instead. One of my colleagues I will be feeding does not eat pork. I couldn’t find regular chicken or beef sausage. The only one available was smoked chicken with feta and spinach. I cooked the sausage first as instructed and I also quickly pan fried the asparagus to soften them up a little.
When I layered them, I put in the potatoes first, then veggies (mushrooms, veggies, asparagus) then sausage, then cheese. In the end, as I mentioned, I was left with so much potatoes I dumped the rest on top. I then added the eggs (milk and s&p) on top of that.
My casserole appears to be more on the green/gray ??♀️ not yellow as yours look. Could it be from the asparagus. I also did my prep at least 2 hours before I put everything in the crockpot. The potatoes were watery after shredding them and they started to change colour, from oxidization. I’m such an amateur. Help pls! I need to make this for breakfast for our work meeting this Saturday. TIA
Hi Dee! I have a feeling the majority of the issues you have is from the potatoes. The frozen potatoes already have most of the excess moisture and starches removed. To use fresh potatoes you would want to rinse them to remove the starch and then pat them as dry as possible with some paper towels, and I would even go so far as to cook them briefly in a large skillet, just until some of the moisture has left.
Hi! We usually get 8-9 hours of sleep. Would this be too long to leave on low in the crock pot? I have a 7 qt. crock pot.
It really depends on the slow cooker. I am able to let mine cook on low for 7-8 hours and then I am able to program my slow cooker to switch to “Keep Warm” after that and it works fine for me. Other people have commented that their slow cookers are cooking hotter, and they are unable to leave it for that long.
This was delicious! I added Tabasco to the eggs. I think next time I’m going to mix the hash browns with the sausage and peppers rather than layering them, and maybe separate the mixture and do two layers of cheese.
Overall though, super simple and easy recipe, tastes great, and makes a lot. Breakfast is taken care of for the next few days!
Going to make this tonight for tomorrow morning!! Thank you! 🙂
Could I use green chilies instead of bell peppers?
Does i work the same if the hash browns are not frozen?
Made this for Christmas morning and my family did not like it. It was tasteless.
Threw it out, will try something different next time.
Thanks for your honest feedback.
I made this for Christmas day brunch and got raving reviews from everyone. I used Jimmy Dean Premium All-Natural Regular Pork Sausage, Ore-Ida Diced Hash Brown Potatoes, and added a little extra salt and pepper to the egg mixture. Everything was prepped the day before, including the sausage and the egg mixture. All I had to do the next morning was throw everything into the slow cooker (first hash browns, then sausage, bell peppers, cheese, and egg mixture) and go back to bed. I also chopped up some green onions on the side for those who wanted a little garnishing.
I don’t cook very often, and this was a very easy recipe to make. I have a Crock-Pot 8.0-Quart Slow Cooker, Manual; it took exactly 4 hours to cook. Then, we took a 30-minute drive to our brunch location and set the slow cooker on “warm” for almost another 4 hours. Still tasted delicious as leftovers. Thanks so much for sharing this recipe!
Can I prep this tonight, and then do the high setting in the morning?
Have you changed out the cheedar cheese for Velveeta…..i dont like cheddar chese melted……has to be cold…