I’m sharing my Crockpot Breakfast Casserole recipe with a little surprise ingredient that will have you bookmarking it for every weekend.

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I get obsessed with dishes that do the heavy lifting while I sleep and this Crock Pot Cheesy Breakfast Casserole is exactly that. Using shredded hash browns and breakfast sausage it turns a frantic morning into something dangerously simple and worth sneaking a bite of before anyone wakes.

I started calling it my twist on Crockpot Cheesy Sausage And Hashbrown Casserole after the first test because people kept coming back for more, and even my picky niece labeled it Hash Brown Casserole In Crockpot and asked for seconds. There’s a tiny trick for the texture but I won’t spoil it.

Ingredients

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Hash browns: mostly carbs and starch, little fiber, great base for comfort breakfast
Breakfast sausage: high protein and fat, adds savory, but can be high in sodium
Eggs: protein powerhouse, vitamins D and B12, helps bind casserole, rich and filling
Whole milk: creamy fat, calcium and vitamin A, makes texture richer but adds calories
Sharp cheddar: strong flavor, protein and calcium, melty and salty, packs savory punch
Yellow onion: adds sweetness and depth, some fiber, onions give that caramelized note
Red bell pepper: bright sweet flavor, vitamin C boost, color and freshness to heavy dish
Parsley/chives: fresh herbs, tiny vitamins, lift flavors and make it look homemade

Ingredient Quantities

1 (30 ounce) bag frozen shredded hash browns about 6 cups

1 pound breakfast sausage

12 large eggs

1 1/2 cups whole milk

3 cups shredded sharp cheddar cheese

1 small yellow onion chopped

1 red bell pepper chopped

1 teaspoon garlic powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh chives or parsley

cooking spray or butter for the slow cooker

How to Make this

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1. Spray the inside of a 6 to 7 quart slow cooker with cooking spray or rub with butter, then spread the frozen shredded hash browns evenly across the bottom.

2. In a large skillet over medium heat brown the breakfast sausage, breaking it into pieces as it cooks; when it’s nearly done add the chopped yellow onion and red bell pepper and cook until the veggies are softened, then drain off excess grease.

3. In a big bowl whisk together the 12 large eggs, 1 1/2 cups whole milk, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth.

4. Stir 2 cups of the shredded cheddar into the egg mixture so some cheese is mixed in, reserve the last cup for the top.

5. Add the cooked sausage, onion and pepper into the egg and cheese mixture and fold gently so everything is evenly combined.

6. Pour the sausage and egg mixture over the hash browns in the slow cooker, spread it out so it’s mostly level, then sprinkle the remaining 1 cup cheddar evenly over the top.

7. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the center is set and a knife inserted near the middle comes out clean; don’t lift the lid a bunch or it’ll add time.

8. Turn the slow cooker off and let the casserole rest in the closed cooker for about 10 minutes so it firms up.

9. Sprinkle the 2 tablespoons chopped fresh chives or parsley over the top, cut into squares and serve warm.

Equipment Needed

1. 6 to 7 quart slow cooker
2. Large skillet for browning the sausage
3. Large mixing bowl
4. Whisk
5. Wooden spoon or heatproof spatula for breaking up sausage and folding the eggs
6. Measuring cups and measuring spoons
7. Chef’s knife and cutting board for the onion and pepper
8. Slotted spoon or small sieve to drain excess grease
9. Oven mitts or potholders and a serving spatula to lift/cut and serve the casserole

FAQ

How long do I cook this in the crock pot and how do I know it's done?

Cook on low for about 4 to 5 hours or on high for 2 to 3 hours. It's done when the center is set and a knife comes out clean, or the internal temp reads about 160 F. Every slow cooker heats a bit different so check it near the lower end of the time range.

Can I make it ahead of time?

Yes, you can assemble it the night before, cover and refrigerate, then pop it in the crock pot in the morning. It may need an extra 20 to 40 minutes of cooking. You can also freeze portions for longer storage, thaw overnight in the fridge before cooking or reheating.

How do I keep the casserole from getting soggy?

Thaw the hash browns and squeeze out excess water with a towel, brown the sausage and drain the fat, and sauté the onion and pepper to evaporate moisture. Layer ingredients evenly and don't overfill the cooker. Those steps really cut down on sogginess.

Can I swap ingredients like the sausage, milk, or cheese?

Totally. Use turkey or plant based sausage, or swap cheddar for Monterey Jack, pepper jack or a mix. Whole milk gives a richer texture but you can use 2 percent or half and half, dairy free milks will change the texture a bit. Taste and adjust salt since substitutions change seasoning.

What size slow cooker should I use and how many does this serve?

A 6 quart slow cooker is ideal, this recipe serves about 8 to 10 people. If your cooker is smaller cut the recipe roughly in half, if it's bigger it should still work but don't overfill past two thirds full.

How do I store and reheat leftovers?

Refrigerate up to 3 to 4 days in an airtight container, freeze up to 2 to 3 months. Reheat slices in the oven at 350 F for 10 to 20 minutes until warmed through or microwave single servings 1 to 2 minutes depending on power.

Crock Pot Cheesy Breakfast Casserole Recipe Substitutions and Variations

Frozen shredded hash browns: use 6 cups fresh grated russets (squeeze out excess water first) or 6 cups frozen diced potatoes, or about 4 cups thinly sliced Yukon Golds if you want a bit more texture.
Breakfast sausage: swap for cooked crumbled bacon, diced ham, cooked turkey sausage, or a plant based breakfast sausage (just brown and drain before adding).
Whole milk: use 1 1/2 cups half and half for a richer, creamier custard, or 1 1/2 cups 2% for a lighter version, or 1 1/4 cups unsweetened almond milk though texture will be a bit thinner.
Sharp cheddar cheese: replace with Monterey Jack for extra melt, Colby, Pepper Jack for some heat, or Swiss for a nuttier, milder flavor.

Pro Tips

1) Thaw and squeeze the hash browns a bit before you put them in, or they’ll dump water into the whole thing and make it soggy. Even just 15 minutes on the counter and a few paper towels can save you from a mushy bake.

2) Brown the sausage well and drain off most of the grease, but keep a little for flavor. If you want extra depth stir in a teaspoon of smoked paprika or a splash of Worcestershire, it makes the casserole taste way less one-note.

3) Whisk the eggs and milk until completely smooth so the texture is even, and trust the baking powder to give a little lift. Cook on low and check near the end, because overcooked eggs get rubbery fast and nobody wants that.

4) Save some cheese for the top and let the finished casserole rest for a bit before cutting, it firms up and slices much cleaner. Also sprinkle fresh herbs right before serving so they still look bright, not wilted.

Crock Pot Cheesy Breakfast Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Crockpot Breakfast Casserole recipe with a little surprise ingredient that will have you bookmarking it for every weekend.

Servings

servings

Calories

575

kcal

Equipment: 1. 6 to 7 quart slow cooker
2. Large skillet for browning the sausage
3. Large mixing bowl
4. Whisk
5. Wooden spoon or heatproof spatula for breaking up sausage and folding the eggs
6. Measuring cups and measuring spoons
7. Chef’s knife and cutting board for the onion and pepper
8. Slotted spoon or small sieve to drain excess grease
9. Oven mitts or potholders and a serving spatula to lift/cut and serve the casserole

Ingredients

1 (30 ounce) bag frozen shredded hash browns about 6 cups
1 pound breakfast sausage
12 large eggs
1 1/2 cups whole milk
3 cups shredded sharp cheddar cheese
1 small yellow onion chopped
1 red bell pepper chopped
1 teaspoon garlic powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives or parsley
cooking spray or butter for the slow cooker

Directions

Spray the inside of a 6 to 7 quart slow cooker with cooking spray or rub with butter, then spread the frozen shredded hash browns evenly across the bottom.
In a large skillet over medium heat brown the breakfast sausage, breaking it into pieces as it cooks; when it's nearly done add the chopped yellow onion and red bell pepper and cook until the veggies are softened, then drain off excess grease.
In a big bowl whisk together the 12 large eggs, 1 1/2 cups whole milk, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth.
Stir 2 cups of the shredded cheddar into the egg mixture so some cheese is mixed in, reserve the last cup for the top.
Add the cooked sausage, onion and pepper into the egg and cheese mixture and fold gently so everything is evenly combined.
Pour the sausage and egg mixture over the hash browns in the slow cooker, spread it out so it's mostly level, then sprinkle the remaining 1 cup cheddar evenly over the top.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the center is set and a knife inserted near the middle comes out clean; don't lift the lid a bunch or it'll add time.
Turn the slow cooker off and let the casserole rest in the closed cooker for about 10 minutes so it firms up.
Sprinkle the 2 tablespoons chopped fresh chives or parsley over the top, cut into squares and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.