This easy Crockpot Breakfast Casserole features diced hash browns, breakfast sausage and green onions cooked with a perfectly seasoned egg custard to bind it all together. Assemble it and let it cook overnight and you’ll have breakfast ready for you in the morning.
Easy Crockpot Breakfast Casserole Recipe
Hash brown casseroles are always a crowd favorite. This one is super simple to make and I highly recommend cooking the sausage in advance so it can be assembled in minutes. Cooked breakfast sausage can be made and frozen for up to 3 months or until you need it for recipes such as this breakfast casserole. For this recipe, I cooked the sausage two days in advance and popped it into the refrigerator. It’s a small step but a true time saver for assembling this in a few minutes.
How to Make the Best Crockpot Breakfast Casserole Recipe
- Ingredients you’ll need to make homemade Crockpot Breakfast Casserole: 2 pounds cubed hash browns (if frozen, thawed) large eggs, shredded Colby jack or cheddar cheese, green onions, heavy cream, seasoned salt, black pepper, ground mustard, granulated garlic, onion powder and a few dashes of hot sauce.
- Kitchen tools you’ll need: A large oval or round slow cooker (I used a 6 quart oval), medium bowl, whisk, measuring cups and spoons, sharp knife and chopping board and cheese grater.
- How do you make a Crockpot Breakfast Casserole? First, spray the crock of the slow cooker with cooking spray. Cook the breakfast sausage in a skillet until no pink remains, then drain of any excess fat. Press one third of the hash brown potatoes onto the bottom of the slow cooker. Top the hash browns with 1/2 of the cooked sausage and one half of the onions then sprinkle with 1 cup of shredded cheese. Repeat the layers, ending with hash browns. In a bowl, whisk together the eggs and seasonings with the heavy cream. Pour evenly over the top. After cooking, uncover and sprinkle the top with the remaining cup of shredded cheese then serve.
- How long do you cook Crock Pot Breakfast Casserole? Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours depending on how your appliance performs.
- It’s fine if the hash browns are still partially frozen, don’t sweat it, they will do fine.
- You may opt to use cubed ham, cooked chorizo or bacon in place of sausage.
- How do you know if the casserole is done? You can gently shake the crock pot to see if it’s set. You can also check the center with a knife to see if the center is cooked through. The knife should be clean when removed.
- To serve this slow cooker breakfast casserole, you can cut it into pieces or scoop it out with a spoon.
- You can add diced red and green bell pepper or jalapeno pepper for added heat along with the green onions layer, if desired.
- You can use any flavor of shredded cheese that you enjoy in the same amount to change the flavor profile to your taste.
- Store cooked Crockpot Breakfast Casserole chilled in the refrigerator for up to 4 days. Reheat in single serving portions in the microwave.
More Easy Crockpot and Slow Cooker Recipes to Make
- Slow Cooker Potato Soup with Ham is a filling meal that won’t break the bank.
- Crockpot Pasta Casserole is a simple way to have an Italian meal on a weekday.
- My Instant Pot Mississippi Pot Roast melts in your mouth!
- Crockpot Chicken and Dressing Casserole is a comforting meal.
- Slow Cooked Smothered Cubed Steak simmers in an onion and mushroom gravy that’s delicious with mashed potatoes.
- Enjoy a big bowl of Crockpot Peach Cobbler to finish off your meal.
- 7 Can Crock Pot Vegetable Soup from Recipes that Crock.
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Helpful Kitchen Items:
Crockpot Breakfast Casserole
- 1 1/2 lbs mild or spicy breakfast sausage cooked and crumbled
- 1 32 oz package frozen diced hash brown potatoes thawed
- 1 bunch green onions thinly sliced, save some for garnishing
- 12 large eggs
- 1 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp granulated garlic
- 1- 1 1/2 tsp black pepper (adjust to taste)
- 1 tsp onion powder
- few dashes hot sauce optional
- 3 cups shredded cheddar cheese or colby jack cheese divided use
- cherry tomatoes, halved
- In a large skillet cook sausage on medium high heat until no pink remains. Drain excess fat from pan.
- Spray the liner of a 5 or 6 quart slow cooker with cooking spray. Press 1/3 of hash browns onto the bottom of the crockpot. Top with 1/2 cooked sausage, 1/2 green onions and 1 cup shredded cheese.
- Repeat, layers with hash browns, remaining sausage, green onions and 1 cup cheese. Finish with final 1/3 hash browns.
- In a medium bowl, whisk together eggs, heavy cream, Dijon, seasoned salt, granulated garlic, black pepper, onion powder and a few dashes of hot sauce. Pour egg mixture evenly over hash browns in crockpot. Use the back of a spoon to gently press hash browns into the eggs. (They won't be covered at first.)
- Cover and cook on low for 6-8 hours or on high for 3-4. (If possible, midway through cooking gently press hash browns down into the egg mixture.)
- At the end of cooking, uncover and sprinkle the top with reserved 1 cup cheese. Let stand for 5 minutes until cheese melts.
- Cut into pieces and serve garnished with green onions and cherry tomatoes.
- You can add diced red and green bell pepper or jalapeno pepper for heat with the green onions layer.
- You can use any flavor of cheese that you enjoy in the same amount.