This recipe ensures that breakfast is ready with all the right flavors to get everyone’s day started off right!
This crock pot breakfast casserole combines hash browns, sausage or ham, and lots of cheese with an egg mixture. It all “bakes” to perfection in the slow cooker. Making a CrockPot breakfast casserole recipe has never been easier!
CrockPot breakfast casserole goes from the slow cooker to the table in a matter of hours! Set the Crock Pot at night and get some rest, or whip it up in the morning!
Ingredients in Slow Cooker Breakfast Casserole
- HASH BROWNS: Shredded or diced hash browns work in this recipe. If you prefer more ‘potato’ in your casserole, you can certainly use diced hash brown potatoes or homestyle potatoes.
- MEAT: I most often use sausage or ham. Bacon (or really any breakfast meat) will work perfectly in this recipe!
- CHEESE & EGGS: I love the flavor sharp cheddar adds but any cheese works. Use whole eggs or even low-fat egg substitutes.
- TOPPINGS: Feel free to add salsa or Tabasco, and once you’re ready to serve, a nice dollop of sour cream and some chopped green onions!
How To Make Crock Pot Breakfast Casserole
- Cook sausage or bacon if using, or dice ham per the recipe below.
- If desired, soften the onion in bacon fat or a bit of oil.
- Layer hashbrowns, meat, peppers, onions, and cheese in a slow cooker.
- Whisk eggs, milk, and seasonings and pour over the hashbrown mixture.
- Cover and cook per the recipe below.
How Long to Cook a Breakfast Casserole
This slow cooker breakfast casserole recipe will take about 7-8 hours on LOW and 3-4 hours on HIGH in a 6QT slow cooker. If you’re working with a smaller slow cooker or doubling the recipe, the cooking time may need to be adjusted slightly to compensate.
Can You Freeze CrockPot Breakfast Casserole?
Like all casseroles, the best way to freeze them is to make sure they are fully cooled before they’re put in the freezer. Once it is fully baked, chill it overnight and then the next day, remove and either slice it into portions and freeze it individually or freeze it in sections in a plastic bag. Just reheat it in the microwave! Easy to make and easy to clean up!
More Breakfast Casseroles
CrockPot Breakfast Casserole
Equipment
Ingredients
- 1 bag frozen hash brown potatoes 32 ounces
- 1 pound bacon, sausage, or ham cooked & cumbled or diced
- 2 cups sharp cheddar cheese shredded, about 8 oz
- 2 green onions sliced
- 1 small finely diced white onion about ½ cup
- 1 red bell pepper diced
- 1 green bell pepper diced
- 12 eggs
- 1 cup milk
- 1 ½ teaspoons dry mustard powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.
- If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.
- Grease a 6qt slow cooker. Place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese, do not stir.
- Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
- Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Hi Holly! I have made this recipe many times and it is absolutely fabulous! Everyone loves it. Thank you so much for sharing it. I was wondering if I could get the crock pot ready tomorrow morning and then just refrigerate it and start the slow cooker tomorrow night before bed. Do you think that would work or it shouldn’t be in the fridge that long? Thanks so much!!
The mixture will be fine in the fridge overnight.
On the manufacturer’s site, Crockpot suggests that it is okay to go from fridge to the cooker however, but it is very important to note that starting to cook with cold stoneware and cold food will affect the ramp up time of the slow cooker. Always add sufficient time into the cook time to ensure food is safe and cooked through.
As I haven’t tried it this way, I can’t say for sure how much extra time you’ll need but I would suspect at least an hour.
Sounds good! Thank you so much for this info. I appreciate it!
I need to use up some buttermilk I have left over from making biscuits. Do you think I could use it in this recipe or would it be nasty?
Hi Ronna, I have only tried this recipe as written but buttermilk should be fine in this recipe.
Thank you for this recipe. I modified it a little bit, but not too much. I used hot Turkey Italian sausage, a diced ham steak, and bacon. Didn’t use frozen potatoes but I used cubed red potatoes and yams (nice sweetness). Wasn’t sure of the amount but it filled up my 6.5 qt crockpot.
The leftovers can be used to make breakfast burritos, or do a breakfast bowl. I had leftover Spanish rice, guacamole, and shredded lettuce. Top the egg mixture on top of it and voila, another meal.
That sounds delicious, Doris. Thanks for sharing.
This was delicious. I’ve made it a couple times. One time I didn’t have frozen hash browns, so I just shredded potatoes, rinsed them, pat dry, and they worked perfectly. I also add a can of green chilis. I’m making it again tonight for dinner.
This was SO delicious! I followed the recipe exactly and it was cooked after 3 hours on high. I will definitely be making this again!
Hi there! If I were to do in a dutch oven, would I follow the standard conversion of 15 minutes per hour on low at 325F? If yes, that would put it to 1.5h to 2h cooking time. Would you agree?
I am thinking of doing it this way because even on high to make for breakfast I’d have to get up in the wee hours.
Your thoughts?
I have a very similar breakfast casserole that I would recommend. It’s a bit smaller and fits in a 9×13 dish at 350°F for 55 to 60 minutes. I hope that helps!
I saw that recipe and it does look good but I’m keen to try this one as it’s layered! I will try with 1.5 hours and see how it turns out…will keep you posted!
Thanks Darrin, I hope you love it!
Hi Holly! I am sorry for my tardy reply but wanted to confirm that doing the casserole in a Dutch oven was amazing! I cooked mine in a 6.7 Quart Dutch oven (greased), cooked at 325F for 1.5 hours.
I’m so glad you loved it, thank you for coming back and letting us know as it’s helpful for others!
I’m wondering if the frozen hash browns need to be thawed before adding them to the slow cooker.
No need to thaw Lori. Enjoy!
If I want to double the recipe in an XL Crockpot, how would I change the cook time?
I haven’t tried doubling this so I can’t say for sure Rebekah. If cooking on low it make take an extra 1-2 hours but I have not tried it. If you try it I would love to hear how it turns out!
I’m going to try the doubling the recipe as well. how did yours come out? how long did you cook it, on high or low?
I brought this to a company meeting. It filled the crock pot nearly full and I would say made more than 8 servings but I did add 2 more eggs and about 4 -6 oz more potatoes. I also used potatoes O’Brian because it already had the white onion and bell peppers but for more hearty bell pepper onion flavor I would add more. I had several people ask me for the recipe.
I used my casserole 9X13 crock pot slow cooker and it turned out great! Thanks.
Can I make this ahead of time and refrigerate until ready to cook? We won’t need it till 10am but don’t really want to wake up at 2am to put it all together, lol.
Hi Jocelyn, you can have everything prepped and just pour the egg mixture over top when you get up in the morning.
Made for Christmas morning. It took a bit of prep but included everything my family loves. The potato texture was crumbly and it was watery at the bottom. ☹️ Maybe cooked too long? It really smelled great but we ended up not eating it. I was so disappointed. Sad to see bowls uneaten. Any ideas? P.S. I do love your recipes.
Oh no Kim, how disappointing; I’m sorry this didn’t work out for you. There will be a little bit of liquid at the bottom, but I find as it rests it tends to mostly absorb. As for the potatoes, I’m not sure what type you have used, but I have made this with both shredded and diced hashbrowns. The diced tend to hold their shape and give more of a potato texture while the shredded tend to meld a little bit more into the egg mixture.
A fellow board member made this for our non profit staff Christmas brunch! It was a huge hit!! I am now making it for Christmas morning with my son and his family!! Thank you for sharing!
You’re welcome Sandie!
Hello!
If I wanted to half this recipe, what would you recommended for cooking time? Thank you!
I haven’t tried halving this recipe so I can’t say for sure. I do think it would need about ¾ of the cooking time. You’ll want to make sure the eggs are cooked through. Let us know how it goes.
I make this every year for Christmas morning breakfast. Family LOVES it! Make it exactly as written. Wouldn’t change a thing. Thank you!