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! Either way, breakfast is ready with all the right flavors to get everyone’s day started off right!
A combination of shredded hash browns, sausage or ham and lots of cheese is covered with eggs and “bakes” to perfection in the slow cooker. Making a CrockPot breakfast casserole recipe has never been easier!

Slow Cooker Breakfast Casserole cooked and ready to eat

How To Make a Breakfast Casserole (Crock Pot Version)

  • HASH BROWNS: Shredded hash browns work best 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 substitute.
  • 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!

Slow Cooker Breakfast Casserole ingredients

To make Slow Cooker Breakfast Casserole:

  1. PREP: prep the veggies and dice the meat.
  2. WHISK: whisk the eggs, milk, dry mustard, and salt and pepper.
  3. LAYER: layer the hash browns, meat, onions, cheese, and peppers. Repeat, ending with cheese.
  4. COOK: cook on HIGH for 2 1/2 to 3 hours, or LOW for 7-8 hours.

More Breakfast Recipes

How Long to Cook a Breakfast Casserole

This slow cooker breakfast casserole recipe will take about 7-8 hours on LOW and 2 1/2 – 3 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.

Slow Cooker Breakfast Casserole on a couple plates

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 overnight and then the next day, remove and either slice into portions and freeze individually or freeze in sections in a plastic bag. Just reheat in the microwave! Easy to make and easy to clean up!

Slow Cooker Breakfast Casserole on a couple plates
4.91 from 165 votes↑ Click stars to rate now!
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CrockPot Breakfast Casserole

This Slow Cooker Breakfast Casserole recipe is an easy and hearty breakfast casserole that cooks while you sleep thanks to the crockpot!
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings


  • 1 bag Frozen Hash Brown Potatoes 32 ounces
  • 1 pound bacon, sausage or ham cooked & cumbled or diced
  • 3 green onions sliced
  • 8 ounces sharp cheddar cheese shredded
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 12 eggs
  • 1 cup milk
  • salt and pepper to taste
  • 1 teaspoon dry mustard


  • If using bacon or sausage, cook and crumble. 
  • Grease a 6qt slow cooker. Place half of the hash browns, meat, onions, cheese and peppers. Repeat layers ending with cheese,
  • Whisk eggs, milk, dry mustard and salt & pepper in a medium bowl. Pour egg mixture over the remaining ingredients.
  • Cook on low for 7-8 hours or high for 2 ½ – 3 hours.



Shredded (not diced) hash browns work best in this recipe. Use hash browns from frozen, defrosted hash browns will cook faster.
Nutrition information accounts for 1/8th of the recipe and uses ham as the protein.
4.91 from 165 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 460 | Carbohydrates: 24g | Protein: 31g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 310mg | Sodium: 990mg | Potassium: 688mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 295mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Slow Cooker Breakfast Casserole on a plate with a fork
Slow Cooker Breakfast Casserole in the slow cooker and on a plate shown with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Have you ever made it ahead and just reheated it in the slow cooker? Wondering how long to reheat in the slow cooker from fully cooked/refrigerated.

    1. I haven’t tried it so I can’t say for sure Katie. It should reheat in the crockpot fine. You could also have everything prepped and just pour the egg mixture overtop when you get up in the morning.

  2. Great overnight recipe!! So easy to make, and so delicious!! I used ham instead of sausage, but the rest was the same as the recipe!! I plan to make it again!! If there are only 2 of you, freeze the leftovers, after you cut it into serving sizes.5 stars

  3. I made this this past Sunday for a scrapbook retreat; I was disappointed. Despite having the onions and green peppers, it didn’t have a lot of flavor. I used sausage for my meat and I didn’t have sharp cheddar cheese, so I had to use three cheese trio.3 stars

  4. Excellent recipe! Easy to follow. The only artistic license I took was to tweak the veggies to suit the taste of the group. I added mushrooms and used red onion instead of green. Will make again. I used a Reynolds slow cooker liner, and clean up was a breeze! Make this!5 stars

  5. Hello, can you clarify what these steps mean? Is this saying that I layer half the ingredients, then mix the egg mixture into the remaining ingredients (all of which are still separated), then layer those remaining ingredients?

    “Grease a 6qt slow cooker. Place half of the hash browns, meat, onions, cheese and peppers. Repeat layers ending with cheese.

    Whisk eggs, milk, dry mustard and salt & pepper in a medium bowl. Pour egg mixture over the remaining ingredients.”

    I’m confused

    1. Hi Adam! Sorry for the confusion. You will layer half of the ingredients, and then layer the second half of the ingredients in the crockpot. After the hashbrowns, meat, onions, peppers, and cheese have all been added you pour the egg mixture over everything. There is also a video in the post you can reference to see exactly how I made it. I hope this helps!

  6. The recipe was very good, I think I would use half of the amount of hash browns, mine looked nothing like the picture, great dish to make for a brunch5 stars

  7. We love this recipe. It is one of our family favorites now. We don’t change anything except doubling the servings for a family of 8. Keep an eye on it. Depending on your crockpot it may be finished sooner. We bought a new one and it gets really hot.5 stars

  8. I have a 4-quart slow cooker instead of a 6, so will multiply ingredients by 2/3. Can’t wait to try this weekend.

  9. Hi there,
    Is 32 oz of hashbrowns for a single batch the correct amount? It seems like a lot so I wanted to double check. Making this for Christmas morning and I don’t want to screw it up!
    Mega4 stars

  10. I made this recipe today for a Church breakfast we had. It turned out pretty good and everyone mentioned they liked it. I doubled the recipe and put it in a 7 Qt crockpot, a 6 qt would have been too small. When doubling the recipe it asked for 32 oz of hash browns, but I only used 24 ounces because I would not have had enough room in the crockpot. I cooked the casserole on low overnight from 12 AM to 7 AM; when I woke-up I noticed there was a lot of water at the top of the casserole. I uncovered it for another hour on low heat and it absorbed all the water. The Church breakfast was not until 10 AM so I cooked it on warm until 930 AM. I was worried by then it may be dried out, but it was not. The recipe does not specify the amount of salt to put in. I added 1 teaspoon salt and a 1/2 teaspoon pepper, and it still tasted somewhat bland. Next time I will add 1-1/2 teaspoon salt, I would also recommend sprinkling a little salt and pepper over each layer of hash browns. Since I doubled the recipe, I actually made three layers. I would definitely make this recipe again using the adjustments.4 stars

  11. I’m planning on making this recipe this weekend. Can I prepare it and refrigerate Friday morning and put on to cook late Friday night? Will the shredded hash browns be ok doing it that way?

  12. I have a 3qt crockpot. Does this recipe work with this size? If you use a 6qt crockpot do you think using half of the ingredients will work just as well? Thank you!

    1. The slow cooker should be between 1/2 and 3/4 full. If you try half of these ingredients in a smaller slow cooker and it is more than 3/4 full, I would suggest using the larger one. If halving the recipe or using a smaller slow cooker, the cook time might change. (Note: if you put the dry ingredients without the egg in the slow cooker and decide it’s too small, you can transfer them to the larger slow cooker, it’s ok if they’re mixed up instead of layered).

  13. Thank you for this recipe! We always want to invite friends over after church, and this is the perfect brunch dish to cook while we’re gone so it’s ready to go! I love that I can make it ahead of time and serve with fruit-voila! We used ham and it turned out great. The leftovers were also delicious! It easily fed 4 adults and 6 kids.5 stars

  14. I made the recipe exactly how the instructions say.(cooking on low for 8 hours) Overall- the flavor profile is good- however, the hash browns don’t seem to have held up.. any suggestions ?

    1. You will want to make sure the hashbrowns are being added to the casserole frozen. If they are defrosted they will cook faster and could end up falling apart. Hope that helps, Jenna!

  15. I made this exactly how it says and did it on high for 3 hours. At 2.5 hours the center was still all liquid so I mixed it all over in hopes to get it all to cook better. Where did I go wrong? Is it better cooking it on low?

    1. Hi Daria, I am not sure what went wrong. It should have fully cooked through. If you prepare it ahead of time and the mixture is very cold (from the fridge) it can take extra time to cook.

      You can test your slow cooker following this guide to see if your slow cooker is not getting as hot as normal.

    2. I’m cooking it now and it’s been on high, cooking for over 3 hours. Very liquidy in the middle. I’ve been cooking for over 20 years and followed the recipe exactly too. I can assure you it is NOT the heat from my crockpot, my crockpot works just fine, it IS the recipe itself So look, paid money for ingredients just to have it turn out like soup.

      1. So sorry this recipe didn’t turn out for you, Chrissy! I am not sure what went wrong, we have had great success with this recipe.

      2. IF you try this, or another recipe like it, again, put a paper towel under the lid to catch the condensation. Esp important in an eggy recipe like this to stop the condensation from the lid falling onto your casserole.

      3. Testing CrocPots & SlowCookers: Fill SlowCooker 2/3 to 3/4 full with tap water (tepid / equal hot & cold mix). Set to LOW setting & check with a food thermometer after 8 hours for a minimum 185°F.

  16. If you don’t have a crockpot or would like to make it the oven, what do you think temperature and time would be?

    1. While we haven’t made this recipe in the oven, we do have a hashbrown breakfast casserole recipe for the oven. You could follow the steps there. It would likely take a little longer, maybe about 15 more minutes, because this recipe is a bit bigger. Hope that helps!