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An extreme close-up of the hearty slow cooker breakfast casserole, highlighting the melted cheddar cheese and savory sausage crumbles.

Crockpot Breakfast Casserole (Easy & Foolproof Recipe)

The ultimate Crockpot Breakfast Casserole recipe! This easy, make-ahead slow cooker meal with sausage, egg, hash browns, and cheese is perfect for a crowd. A foolproof guide to a delicious, non-soggy breakfast casserole every time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork sausage crumbled
  • 1 cup chopped onion
  • 1 cup chopped bell pepper any color
  • 1 package (30 oz) frozen shredded hash browns do not thaw
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 1/2 cup milk or half-and-half
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 6-quart slow cooker
  • 1 Skillet

Method
 

  1. Generously grease the inside of a 6-quart slow cooker with butter or non-stick spray.
  2. In a skillet over medium-high heat, cook the sausage, chopped onion, and bell pepper until the meat is browned and cooked through. Drain any excess grease.
  3. Spread half of the frozen hash browns on the bottom of the prepared slow cooker. Top with half of the sausage mixture and half of the cheese. Repeat the layers.
  4. In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
  5. Pour the egg mixture evenly over the layers in the crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set in the center.

Notes

Tip 1: For clean slices, let the casserole rest for 10 minutes before cutting and serving.
Tip 2: To prevent condensation from making the top watery, you can place a clean paper towel over the crockpot insert before putting on the lid for the last hour of cooking.