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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.
Hi everyone! Serene from House of Yumm here with you again today. And today I’m sharing this super easy and completely craveable Overnight, Slow Cooker Breakfast Casserole. 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 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.
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Slow Cooker Breakfast Casserole
Ingredients
- 1 16 ounce package pork sausage
- 1 lb bag frozen hash browns used diced hash brown potatoes
- 1/2 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 and 1/2 cup shredded cheddar cheese
- 12 eggs
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon 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 frozethe diced onion 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 8 hours or high for 4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for fathers day. Has a great flavor but I cooked mine on low (double checked setting) when I woke 6 hours later it was hard and scorched all around and pretty dry. I reread the directions and it said 8 hrs low. Im gonna serve it though just took off the crispy part, fluffed it up, added some more grated cheese and sausage gravy on top. Keeping my fingers crossed this does the trick. I will make again but will cook on low again and start checking in 4 hours.
There are so many crock pots out there now. The old style cooks slower than the larger new ones. My very large crock pot I use cooks much faster than the old one. Once you realize this you can tailor your times.
This is delish! My crockpot seems to cook hot so I checked it after a few hrs to make sure it wasn’t burning. I used maple sausage. Amazing!
Sounds great! I’m going to try this with breakfast steak since I’m taking it to work and we have an employee allergic to pork. I’ll update with a pic and let you know how my coworkers liked it.
I like the concept but the seasoning is really missing. I would season every layer with salt and pepper and would probably add some pats of butter in the layers to keep it more moist – it did seem to be pretty dry in the morning. I would also probably use the shredded hashbrowns instead of the diced ones the next time.
I usually make a similar casserole in the oven but I thought this one would be perfect because we were getting up early to drive out to visit family 2 hours away. My husband turned it on low at 1am and I woke up at 7am to the smell of burnt casserole. Such a waste. I will not make this again!
You probably set the temperature on high (4 hours cooking) instead of low (8 hours cooking). I’ve made it several times – you’re the only one with that issue so it’s usually operator error.
A hearty crock pot breakfast is perfect! I just LOVE that it will be ready when we wake up! 🙂
I’ve got breakfast cookin’ now, it smells amazing! To make it a lit’ healthier l used 3 cups of egg beaters, it equals a doz eggs. Hubby hauls logs, his mornings start at 3:00 am. He needs meals that’ll hold him.
If I wanted to cut this recipe in half, would that change the cooking times?
Slow cooker? Casserole? Breakfast? Those are my three favorite things! Love!