Crockpot Breakfast Casserole

This Crockpot breakfast casserole is loaded with hashbrowns, breakfast sausage, bacon, and cheese and it tastes really great. It’s crazy easy to put together and your crockpot does all the work!

It cooks for a few hours and it’s ready to go right to the table. It’s great for weekend breakfasts or holiday brunch cuz it feeds a crowd!

Think about how perfect this would be to serve on Christmas morning after everyone has opened their presents and is famished.

Do you LOVE breakfast casseroles as much as we do?

Here are a few of my favorites you might like to try: Overnight goat cheese and prosciutto breakfast casserole, tater tot breakfast casserole, Bisquick breakfast casserole, and hashbrown casserole. Let me know how you and your family like these. ♥

Crockpot Breakfast Casserole Recipe Video Tutorial

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Ingredient You’ll Need For This Crockpot Egg Casserole

• Hash browns come in all shapes and sizes. I prefer the shredded ones, but you can experiment with different kinds. You can even try the ones with frozen peppers for an extra kick! The only adjustment you might need to make is cooking slightly longer if the potato is really chunky! You can also use refrigerated hashbrowns.
• Breakfast Sausage Links: You can use breakfast sausage packaged in a roll (like Jimmy Dean), instead of links, and skip the step of removing the casing!
• Eggs: I use large eggs.
• Milk: I like to use whole milk in this recipe but you can use a lower fat option.
• Italian Seasoning: Add a great combo of flavor.
• Dry Mustard: To add some depth of flavor, a bit of toastiness, and a slight amount of pungency.
• Black Pepper: Adds a gentle spiciness, and a slightly woodsy and piney undertone.
• Cheddar Cheese: Cheddar is delicious in this casserole. Colby Jack is a good substitute!
• Mozzarella: You can buy the pre-grated kind, but it’s coated with cellulose (wood pulp!) I like to grate it myself. The easiest way to grate mozzarella is to let it sit in the freezer for about 15 minutes before you grate it, so it firms up enough that it doesn’t crumble in your grater!

Tips + Tricks

• Crockpot Temperatures: Remember crockpot temperatures vary. Your exact cooking time will depend on how your crockpot temperature runs.
• What Size Crock Pot Should I Use? I use my 6-quart crockpot. If you don’t have a crockpot this large, you can cut the recipe in half, reduce the cooking time a bit, and use a smaller unit.
• Nonstick Cooking Spray: I spray the crockpot before adding the ingredients to help prevent it from sticking.
• Liner: You can use a slow cooker liner for an easy cleanup.

Storing + Freezing + Make-Ahead 

• How Long Can You Keep Leftovers In The Fridge? Keep this crock pot breakfast casserole in an airtight container. Since this is a casserole with egg, it’ll last in the fridge for 3-4 days. 
• Can You Freeze This? Yes, wrap the individual slices in a saran wrap and place them in a resealable food bag, it’ll last for 2-3 months. 
• Make-Ahead Tips: See instructions above for how to make the night before serving.

Variations, Substitutes, + Additions

• Switch up the meat in the casserole: Instead of crockpot breakfast casserole with sausage and bacon, try ham, chicken sausage, or turkey bacon. I like to use uncured bacon and sausage because they don’t contain nitrates. The concern associated with cured meat that contains nitrates, regarding their potential cancer-causing effects,  just isn’t worth the risk for me. Check out this article if you want to know more here.
• Optional Toppings: This is the perfect complete breakfast just as the recipe is written below, but it’s also really wonderful topped with extra green onions and/or bacon. Fresh salsa, hot sauce, avocado, and a dollop of sour cream are also nice to add freshness.
• Crockpot Breakfast Casserole Without Hash Browns: Substitute the hashbrowns with well-drained frozen chopped cauliflower or broccoli.
• Crockpot Breakfast Casserole With Bread: Substitute the hashbrowns with 2 cups of cubed day-old bread.
• Add Veggies: This is great with fresh spinach and or mushrooms added.

How To Make Overnight Breakfast Casserole

This breakfast casserole crockpot can be made the night before serving so your morning is stress-free. Layer the hashbrown, cooked sausage, bacon, and green onions in the crock the night before making, then drizzle the egg mixture over the top the morning then cook.

1. Cook. In a large skillet, brown and crumble the sausage. Remove to a paper towel-lined plate and set aside. Remove all the grease.
2. Cook bacon in the same defatted skillet until brown and crispy. Drain on a paper towel-lined plate.
3. Crumble.
4. Combine. To a mixing bowl add eggs, milk, Italian seasoning, dry mustard, garlic powder, salt, and pepper, and whisk to combine.
5. Stir in cheddar; set aside.
6. Layer. Spread the hash browns in an even layer on the bottom of the crock.
7. Layer the sausage and bacon in the crock, over hashbrowns.
8. Sprinkle green onions evenly on top.
9. Pour egg mixture layers.
10. Cook. Cover and cook on low, for 4 ½ to 6 ½ hours, or on high for 2 ½ to 3, or until the eggs are fluffy and set.
11. Sprinkle top with remaining cheddar and mozzarella. Cover and cook just until cheese is melted.
12. Enjoy! Garnish with additional green onions and serve!

What To Serve With Overnight Breakfast Casserole

This goes really well with breakfast baked goods like my Bisquick coffee cake, lemon poppy seed muffins, or pumpkin scones. Whenever I have guests for brunch I also serve it with Bisquick sausage balls, and bacon wrapped smokies because everyone goes crazy for both of them!

More Breakfast Casseroles You’ll Love

After you try this slow cooker breakfast casserole, I hope you try these next: easy breakfast casserole, biscuits and gravy casserole , Pioneer Woman breakfast casserole, and my overnight praline french toast. Both are guaranteed to be big hits at your table.

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Crockpot Breakfast Casserole

Crockpot Breakfast Casserole is so easy to put together & your crockpot does all the work! It's loaded with hash browns, breakfast sausage, bacon, & cheese!

Prep Time20 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 20 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• ▢ 1 (1 pound) bag frozen hash browns Southern-style, thawed and drained
• ▢ 2 (9-ounce) packs breakfast sausage links casings removed
• ▢ 1 pound bacon
• ▢ 1/4 cup green onions thinly sliced
• ▢ 12 large eggs well beaten
• ▢ 1 cup milk
• ▢ 1 1/2 teaspoons Italian seasoning
• ▢ 1 teaspoon dry mustard
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 2 cups cheddar cheese shredded - divided
• ▢ 1 cup Mozzarella shredded

Garnish:

• ▢ 2-3 tablespoons green onions. thinly sliced

US Customary - Metric

Instructions

• Prep. Spray the inside of crockpot with nonstick cooking spray.
• Cook. In a large skillet, brown and crumble the sausage (2 (9-ounce) packs). Remove to a paper towel-lined plate and set aside. Remove all the grease. Cook bacon (1 pound) in the same defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
• Combine. To a mixing bowl add eggs (12), milk (1 cup), Italian seasoning (1 1/2 teaspoons), dry mustard (1 teaspoon), garlic powder (1/2 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon), and whisk to combine. Stir in 1 1/2 cups cheddar; set aside.
• Layer Remaining Ingredients. Spread the hash browns (1 (1 pound) bag) in an even layer on the bottom of the crock. Layer the sausage and bacon in the crock, over hashbrowns. Sprinkle green onions (2-3 tablespoons) evenly on top. Pour egg mixture layers.
• Cook. Cover and cook on low, for 4 ½ to 6 ½ hours, or on high for 2 ½ to 3, or until the eggs are fluffy and set. Sprinkle top with remaining 1/2 cup cheddar and mozzarella (1 cup). Cover and cook just until cheese is melted.
• Enjoy! Garnish with additional green onions, spoon out individual portions and serve!

Fans Also Made:

• 
  Biscuits and Gravy Casserole
• 
  Chicken Pot Pie With Biscuits
• 
  Chicken Stuffing Casserole
• 
  Chicken Tater Tot Casserole (Prep Time: 15 mins!)

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Notes

1. Hash browns come in all shapes and sizes. I prefer the shredded ones, but you can experiment with different kinds. You can even try the ones with frozen peppers for an extra kick! The only adjustment you might need to make is cooking slightly longer if the potato is really chunky! You can also use refrigerated hashbrowns.
2. Breakfast Sausage Links: You can use breakfast sausage packaged in a roll (like Jimmy Dean), instead of links, and skip the step of removing the casing!
3. Milk: I like to use whole milk in this recipe but you can use a lower fat option.
4. Cheddar Cheese: Cheddar is delicious in this casserole. Colby Jack is a good substitute!
5. Mozzarella: You can buy the pre-grated kind, but it's coated with cellulose (wood pulp!) I like to grate it myself. The easiest way to grate mozzarella is to let it sit in the freezer for about 15 minutes before you grate it, so it firms up enough that it doesn’t crumble in your grater!
6. Liner: You can use a slow cooker liner for an easy cleanup.
7. Nonstick Cooking Spray: I spray the crockpot before adding the ingredients to help prevent it from sticking.
8. What Size Crock Pot Should I Use? I use my 6-quart crockpot. If you don't have a crockpot this large, you can cut the recipe in half, reduce the cooking time a bit, and use a smaller unit.
9. Crockpot Temperatures: Remember crockpot temperatures vary. Your exact cooking time will depend on how your crockpot temperature runs.
10. Switch up the meat in the casserole: Instead of sausage and bacon, try ham, chicken sausage, or turkey bacon. 
11. Optional Toppings: Top this with extra green onions and/or bacon. Fresh salsa, hot sauce, avocado, and a dollop of sour cream are also nice to add freshness.
12. Crockpot Breakfast Casserole Without Hash Browns: Substitute the hashbrowns with well-drained frozen chopped cauliflower or broccoli.
13. Crockpot Breakfast Casserole With Bread: Substitute the hashbrowns with 2 cups of cubed day-old bread.
14. Add Veggies: This is great with fresh spinach and or mushrooms added.

Nutrition

Serving: 1serving | Calories: 763kcal | Carbohydrates: 14g | Protein: 39g | Fat: 61g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 406mg | Sodium: 1323mg | Potassium: 637mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 6mg | Calcium: 376mg | Iron: 3mg

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