Crockpot Sausage Breakfast Casserole

Serves: 6-8 | Cook Time: 6–8 hours on Low or 3–4 hours on High

Hey there! Let’s talk breakfast.

This crockpot sausage breakfast casserole is my go-to when I need something hearty, cheesy, and filling — especially when I don’t feel like turning on the oven. You just layer everything in, turn it on, and let the magic happen while you sleep (or sip your coffee). It’s loaded with savory sausage, melty cheese, tender potatoes, and fluffy eggs — total comfort food. Plus, it’s perfect for brunch, holidays, or lazy weekend mornings.

🍳 What You’ll Need

1 pound breakfast sausage (mild or spicy)
1 bag (26 oz) frozen diced hash browns (thawed)
2 cups shredded cheddar cheese
1/2 cup chopped green onions
12 large eggs
1 cup milk (whole or 2%)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray or butter (for greasing)

raw breakfast sausage links with a soft, pink texture, placed on a small plate next to a plate of thawed diced hash browns, a plate of shredded cheddar cheese, a small plate of chopped green onions, a small plate with twelve whole eggs in their shells

❤️ Why I Love This Recipe

This one’s close to my heart because it checks all the boxes: tasty, easy, and feeds a crowd. I first made it for a Christmas morning years ago, and now it’s tradition. We wake up to the smell, serve it with coffee and fruit, and it just feels special.

You can prep it the night before.
It’s all in one pot — fewer dishes!
Great for brunch or feeding guests.
Super customizable with veggies or different meats.

🔬 Why This Recipe Works (Quick Science)

Eggs cook gently and evenly in the slow cooker, creating a fluffy custard-like texture. The fat from the sausage adds richness and helps prevent dryness. The potatoes soak up flavor while the cheese melts perfectly throughout the dish. Cooking low and slow allows all those flavors to meld together beautifully.

📝 Meal Plan Ideas

Weekends: Make Saturday night for Sunday breakfast.
Meal Prep: Portion leftovers for easy microwave breakfasts.
Brunch: Add fruit, muffins, and a big pot of coffee.
Dinner-for-Breakfast: Serve with a green salad!

❗ Common Mistakes

Using frozen hash browns straight from the freezer. Thaw them first so they don’t make the casserole watery.
Overcooking on High. It can get rubbery if left too long.
Not greasing the crockpot. Always spray or butter it well to avoid sticking.
Skipping seasoning. Potatoes and eggs need salt to shine.

🍴 What to Serve With

Fresh fruit (berries or melon)
Toast or English muffins
Yogurt parfaits
Avocado slices
Fresh squeezed juice or coffee

🧂 Substitutions & Variations

Swap sausage with cooked bacon or diced ham
Use pepper jack, mozzarella, or Swiss instead of cheddar
Add bell peppers, mushrooms, or spinach
Use egg whites or an egg substitute if preferred

⏱️ Make Ahead Tips

Prep everything the night before (cook sausage, chop onions, crack eggs into a bowl and whisk).
Assemble in crockpot and refrigerate overnight. Just plug it in the next morning (or overnight while you sleep)!

🧰 Tools You’ll Need

Crockpot (6 qt or larger)
Mixing bowls
Whisk
Non-stick spray or butter
Skillet (for browning sausage)
Spatula or spoon

👨‍🍳 How to Make Crockpot Sausage Breakfast Casserole

Step 1: Brown the Sausage

Cook sausage in a skillet over medium heat until fully browned. Break it up as it cooks.

browned crumbled sausage in a nonstick skillet, sizzling and golden brown

Step 2: Whisk the Eggs

In a large bowl, whisk together 12 eggs, milk, garlic powder, salt, and pepper until well combined.

Step 3: Grease the Crockpot

Spray or butter the inside of your crockpot generously.

Step 4: Layer the Ingredients

Layer thawed hash browns, cooked sausage, shredded cheese, and green onions in the crockpot. Repeat layers if needed.

the crockpot being layered with thawed diced hash browns, browned sausage crumbles, shredded cheddar cheese, and chopped green onions

Step 5: Pour in the Egg Mixture

Slowly pour the egg mixture over the layered ingredients in the crockpot.

golden egg mixture being poured from a bowl into the crockpot over the layered sausage, potatoes, and cheese

Step 6: Cook Low & Slow

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until eggs are set in the center.

Step 7: Serve – Time to Eat!

Once the casserole is fully cooked (the center is set and not jiggly), turn off the slow cooker and let it rest for about 5–10 minutes. This helps everything set up so it slices or scoops neatly. Use a large spoon to serve, making sure each portion has a bit of everything — sausage, eggs, potatoes, melty cheese, and green onions.

Optional toppings:

A little extra chopped green onion on top
Salsa, ketchup, or hot sauce
A dollop of sour cream for creaminess

a serving of sausage breakfast casserole being scooped from the crockpot onto a white ceramic plate

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave in 30-second bursts until hot.
You can freeze slices for up to 2 months. Wrap well and thaw before reheating.

❓ FAQ

Can I use fresh potatoes?
Yes! Just dice them small and sauté for a few minutes first so they cook evenly.

Can I cook this overnight?
Absolutely! Just set it to LOW for 6–8 hours and wake up to breakfast.

Can I use non-dairy milk?
Yes, unsweetened almond or oat milk works fine.

How do I know it’s done?
The center should be firm, not jiggly, and a knife should come out clean.

Final Thoughts

This crockpot breakfast casserole is a game-changer. Whether you’re hosting brunch or just want an easy weekend breakfast, it’ll become one of your favorites too. Try it out, and don’t forget to come back and let me know how it went — or drop any questions below. I’d love to hear from you!

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