CrockPot Breakfast Casserole, Easy Make-Ahead Slow Cooker Recipe

CrockPot Breakfast Casserole is my go-to for weekends, holiday brunches, and any morning I want a no-fuss, crowd-pleasing meal. It’s packed with eggs, melty cheddar, hash browns, and your choice of bacon, sausage, or ham. This recipe frees up your oven and your hands while delivering big flavor.

I first made this when I needed an easy breakfast for a weekend house full of friends. I loved how it cooked slowly and held together, so I could mingle instead of babysit pans. I’ll show you how to layer, season, and time everything so it turns out perfect every time. If you like an easy breakfast casserole in slow cooker that you can prep the night before, this one’s for you.

How to Make CrockPot Breakfast Casserole

Below I walk you through everything, from tools to tips, so you get a reliable, tasty result. I keep the steps simple and gadget-friendly so busy cooks can follow along with confidence.

Ingredients and what to expect

This is a hearty, cheesy casserole that feeds a crowd and stores well for leftovers. You’ll need basic pantry spices and a 6-quart slow cooker (CrockPot). I list exact measurements below so the recipe card can pull them easily.

• 32 ounces Frozen Hash Brown Potatoes (1 bag)
• 1 pound turkey sausage
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 2 green onions, sliced
• 1 small white onion, finely diced, 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

Tools: 6-quart slow cooker (CrockPot), mixing bowl, whisk, skillet for browning meat and optional onion, and a spatula. If you’re short on time, a nonstick slow cooker liner saves cleanup.

Step-by-step Instructions and timing

Trust me, layering is the secret. Don’t stir after adding the egg mixture. That keeps the structure and gives you clean slices when serving. Follow the steps below and you’ll love how hands-off this is.

1. Cook the meat (and soften onion if you want) — If using 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.
2. Grease and layer — 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.
3. Mix eggs and seasonings — Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
4. Set the cooker — Cook on low for 7 to 8 hours or high for 3-4 hours. I prefer low when I start it overnight or early morning so everything sets gently.
5. Rest before serving — Once cooked, uncover and let the casserole rest for 15 minutes. This helps the liquid absorb and the casserole slice cleanly.

Tip for timing: If you’re prepping the night before, assemble and refrigerate for up to 12 hours, then pop it on low in the morning. If the top still looks wet when it’s done, let it rest on warm for up to an hour and the liquid will settle.

Jake’s Tips for Perfect CrockPot Breakfast Casserole

Here are the tricks I use to make this a winner every time. These are practical, tested shortcuts so you don’t have to guess.

• Use frozen hash browns straight from the bag, no need to thaw. Thawed hash browns will cook faster, but frozen makes the timing predictable. This keeps it from getting soggy.
• Brown and drain your meat well. I leave about 1 tablespoon of fat to soften the raw onion — it mellows the bite and adds flavor. If you skip the fat, sauté the onion in a little olive oil.
• Layer without stirring. Pouring the egg mix over the layers and leaving it alone gives you neat slices when serving. Stirring makes it more like a scramble.
• If you want a cheesy hash brown breakfast casserole with extra crisp edges, remove the lid for the last 20–30 minutes on high. Keep an eye so it doesn’t dry out.

CrockPot Breakfast Casserole FAQs

These are the questions I get most. I keep answers short and practical so you can get cooking fast.

• Can I make this the night before? Yes. Assemble in the slow cooker, cover, and refrigerate overnight. In the morning, set to low and cook for 7–8 hours. This makes a great overnight breakfast casserole recipe.
• How do I reheat leftovers? Reheat slices in the microwave for 1–2 minutes, or warm a portion in a 350°F oven for about 10 minutes. You can also reheat in a hot skillet to crisp the edges.
• Can I swap the meat? Absolutely. Use bacon, sausage, or diced ham. For a vegetarian version, skip the meat and add extra peppers, mushrooms, or spinach. If you use bacon or sausage, you’ll get that classic flavor from a crockpot breakfast casserole with bacon.
• My slow cooker runs hot, what do I do? Cook on low and check it an hour early. If it’s done ahead of schedule, flip to warm and let it rest. Slow cooker temperatures vary; checking early prevents overcooking.
• Can I freeze this? Yes. Cool completely, slice, and freeze in portions. Reheat from frozen in the microwave or oven until hot throughout. I label portions for quick breakfasts all week.

Conclusion and next steps

I hope you give this CrockPot breakfast casserole a try. It’s my favorite make-ahead, feed-a-crowd breakfast that stays reliable and tasty every time. I love how easy it is to swap ingredients to match what I have on hand.

Give it a go, then come back and tell me how you customized it. If you post pictures, tag KitchenShortcuts.net so I can see your versions. For more morning shortcuts, check out other slow cooker meals and one-pot breakfast ideas on the site.