This crockpot breakfast casserole is how you serve a hot holiday breakfast without waking up early. Hash browns, turkey sausage, peppers, onions and cheddar are layered in the slow cooker, eggs are poured over, and it cooks gently overnight or while you open presents.
It feeds 10 and is perfect for Christmas morning, brunch or guests.
Why You Will Love This Crockpot Breakfast Casserole
- Hands-off breakfast. Assemble the night before.
- Feeds a crowd. About 10 generous servings.
- Customizable. Swap in any vegetables or cheese.
- Easy cleanup. Line the crock for easy lifting.
Ingredients for Crockpot Breakfast Casserole
- Hash browns: 30 oz (850 g) frozen shredded hash browns, thawed and patted dry.
- Turkey sausage: 1 lb (450 g) turkey or chicken breakfast sausage, browned and drained.
- Eggs and milk: 12 large eggs with 1 cup milk make a tender, set custard.
How to Make Crockpot Breakfast Casserole
Step 1: Prep the crock
Grease a 6-quart slow cooker generously or line it with parchment paper.
Step 2: Layer
Layer half the hash browns, half the sausage, half the onion and pepper, and half the cheese. Repeat the layers, saving 1/2 cup cheese for the top.
Step 3: Add the eggs
Whisk the eggs, milk, salt, pepper, garlic powder and mustard, and pour evenly over the layers.
Step 4: Slow cook
Cover and cook on LOW for 6 to 8 hours, until the center is set and reaches 160°F (71°C).
Step 5: Finish
Sprinkle with the remaining cheese, cover for 5 minutes to melt, then slice and serve.
Tips for the Best Crockpot Breakfast Casserole
- Grease well or line the crock. Eggs stick easily.
- Dry the hash browns. Excess moisture makes the casserole watery.
- Check early. Slow cookers vary; start checking at 6 hours so the edges do not overcook.
- Paper towel trick. A paper towel under the lid catches condensation.
What to Serve with Crockpot Breakfast Casserole
Serve with fruit salad, toast with crockpot apple butter, and a mug of crockpot hot chocolate.
Easy Variations
- Vegetarian. Skip the sausage and add spinach and mushrooms.
- Southwest. Add green chiles and pepper jack.
- Chicken sausage. Use cooked chicken sausage in place of turkey sausage.
How to Store and Reheat
Refrigerate up to 4 days. Reheat slices in the microwave for 60 to 90 seconds.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Stainless steel measuring cups and spoons: for sauces and spice blends.
- Large airtight food storage container: for leftovers and freezer portions.
Want to batch-cook for the week? The Meal Prep for Beginners guide includes printable meal prep checklists.
Crockpot Breakfast Casserole
Ingredients
Method
- Grease a 6-quart slow cooker generously or line it with parchment paper.
- Layer half the hash browns, half the sausage, half the onion and pepper, and half the cheese. Repeat the layers, saving 1/2 cup cheese for the top.
- Whisk the eggs, milk, salt, pepper, garlic powder and mustard, and pour evenly over the layers.
- Cover and cook on LOW for 6 to 8 hours, until the center is set and reaches 160°F (71°C).
- Sprinkle with the remaining cheese, cover for 5 minutes to melt, then slice and serve.
Notes
Crockpot Breakfast Casserole FAQ
Can I put a breakfast casserole in the crockpot overnight?
Yes. Cook it on LOW for 6 to 8 hours. Check at 6 hours; newer slow cookers run hot and the edges can overcook.
Do I need to cook the sausage first?
Yes. Brown and drain the sausage before layering so it is fully cooked and not greasy.
Can I use frozen hash browns without thawing?
Thaw them and pat dry for the best texture; frozen hash browns add water and slow the cooking.
How do I know when it is done?
The center is set and no longer jiggly, and reaches 160°F.
