This hearty crockpot breakfast casserole recipe is loaded with frozen hashbrown potatoes, sausage, eggs, peppers and onions, and plenty of cheese.
Slow Cooker Breakfast Casserole with Hashbrowns
There is nothing better than have having a easy breakfast recipe like this for holidays (like Christmas morning), a brunch, for overnight guests, or just busy weekends. It’s even wonderful for meal prepping for the week. Making this and along with my easy coffee cake recipe is the best!
It’s completely customizable by swapping breakfast meats and/or adding more veggies like mushrooms and tomatoes too.
If you are planning to serve it in the morning, prep and cook the veggies and sausage during the day, then place everything in the cooker just before turning it on to cook on low overnight. For even faster prep, use frozen chopped peppers and onions and frozen sausage crumbles. You may have to adjust the cooking time for a little longer if you do.
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Ingredients You'll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Butter – I like to sauté the vegetables in butter first. Feel free to use olive oil or another neutral cooking oil instead.
- Red bell pepper – Green, yellow, or orange bell pepper are great too.
- Yellow onion – Use white onion or chopped green onions if you’d like.
- Jalapeño pepper – Optional for a little extra spice. Remove the seeds for a milder flavor or leave it out completely.
- Breakfast sausage – Cook and crumble it first. I have used maple-flavored sausage or Italian sausage can be used for a different flavor. Feel free to use cooked bacon or ham or a even try it with vegetarian meat crumbles
- Frozen shredded hash browns – add them straight from frozen. No need to thaw first.
- Eggs
- Milk – You can also use half and half of 2% milk.
- Spices: Dried parsley, garlic powder, salt and pepper.
- Shredded Cheese – I like using sharp cheddar cheese but other cheeses are great too. Monterey Jack, Colby, or a Mexican cheese blend, are Pepper Jack are great swaps.
How to Make Breakfast Casserole in a Slow Cooker
This classic breakfast is quick to prep and enjoy for so many occasions….even breakfast for dinner!
Step 1: Melt the butter in a large skillet over medium-high heat. Add the diced pepper and onions (and jalapeño if using). Sauté for a few minutes until the vegetables get a little soft and then place them to a bowl.
Step 2: Brown the sausage in the same skillet over medium-high heat too. Break it up with a spatula as it cooks, and until no longer pink. Then remove from the heat too.
Step 3: In a large mixing bowl, whisk together the eggs, milk, half of the cheese, parsley, garlic powder, salt, and black pepper until combined.
Step 4: Spray the inside of the slow cooker with non-stick cooking spray (or lightly grease it with oil). You can also use a slow cooker liner if you want even easier cleanup. This is my 7 quart slow cooker I use.
Step 5: Add the hash browns, sautéed vegetables, and cooked sausage to the slow cooke and stir.
Step 6: Pour the egg mixture over the hashbrown mixture and gently stir again.
Step 7: Sprinkle the remaining shredded cheese over the top evenly.
Step 8: Put the lid on and cook on high for 3-4 hours or low for 7-8 hours (or cook overnight) until the eggs are cooked through. You will know they are ready when the center is set and doesn’t look runny.
Serve topped with avocado, salsa and sour cream with a little hot sauce like Chalula. It is so delicious!
Storing and Reheating
Refrigerate: Store cooled leftovers covered or in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Cut the cooled casserole into individual portions wrapped in plastic wrap or parchment paper and freeze in a freezer bag or container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions for a 15-20 seconds in the microwave until warmed through. Larger portions can be covered and warmed in the oven.
Love this Crockpot breakfast casserole? Make these other popular slow cooker recipes next:
- Slow Cooker Mississippi Chicken
- Slow Cooker Chicken Pot Pie
- Slow Cooker Tater Tot Casserole
- Slow Cooker Teriyaki Chicken
- Slow Cooker Chicken Gnocchi Soup
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Easy Crockpot Breakfast Casserole
Ingredients
- 2 tablespoons butter
- 1 cup red bell pepper diced
- ¾ cup yellow onion diced
- ¼ cup jalapeno pepper diced, optional
- 1 pound ground breakfast sausage
- 12 large eggs
- 1 cup milk
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- 8 cups shredded frozen hashbrowns approximately 2 pounds
Instructions
- In a large skillet, add the butter and melt over medium high heat. Add the bell peppers and onions (and jalapeños if using) and sauté for about 3-4 minutes to soften slightly. Then transfer them in a bowl.2 tablespoons butter, 1 cup red bell pepper, ¾ cup yellow onion, ¼ cup jalapeno pepper
- Add the sausage to the same skillet and brown it over medium high heat as well until no longer pink, breaking it up with a spatula as you cook. Remove from heat1 pound ground breakfast sausage
- In a large mixing bowl, add the eggs, milk, one cup of the cheese, parsley, garlic, salt, and pepper whisk until combined.12 large eggs, 1 cup milk, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cups shredded cheddar cheese
- Spray the bottom of the crockpot well with cooking spray or grease with oil. Add the hashbrowns, sautéed vegetables, and the cooked sausage and stir to combine.8 cups shredded frozen hashbrowns
- Pour the egg mixture over top of the mixture and stir.
- Sprinkle the remaining cup of cheese evenly over the top.1 cups shredded cheddar cheese
- Place the lid on the crockpot and set it to LOW for 7 hours or HIGH for 4 hours.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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