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CrockPot breakfast casserole on a white plate, garnished with green onions and showing melted cheese and hash browns

CrockPot Breakfast Casserole

This CrockPot breakfast casserole is the ultimate solution for weekends, holiday brunches, or any busy morning when you want a no-fuss, crowd-pleasing meal. Packed with eggs, melty cheddar, and your choice of bacon, sausage, or ham, this easy breakfast casserole in slow cooker is perfect for prepping the night before. Enjoy a cheesy hash brown breakfast casserole that frees up your oven and delivers big flavor!
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 15 minutes
Total Time 8 hours 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 6-quart slow cooker (CrockPot)
  • Mixing bowl
  • Whisk
  • skillet for browning meat and optional onion
  • spatula

Method
 

  1. If using turkey 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 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. Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
  4. 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. Once cooked, uncover and let the casserole rest for 15 minutes. This helps the liquid absorb and the casserole slice cleanly.

Notes

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.