This Crockpot Breakfast Casserole is an easy, delicious way to start your day! Put it in your Slow cooker before you go to bed at night and wake up the the yummy smells of eggs, cheese, onions and hashbrowns!
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You just gotta love a breakfast casserole, right? It’s full of all your favorite breakfast fixin’s all in one, glorious dish! And it’s one of those recipes that you really can’t mess up. Add what you want, take out what you want, it’s all delicious.
Most Breakfast Casseroles are made up of some sort of potato layer (hash browns, tater tots, etc…), eggs, cheese, meat and an assortment of vegetables. The meat can be any sort of breakfast meat: sausage, ham or bacon.
We’ve made a Breakfast Casserole on Christmas morning for years now. In fact, we love breakfast casseroles so much we’ve even made this round up of some of our favorites! It’s a tradition. I usually combine all the ingredients into the casserole dish the night before, and then bake it on Christmas morning. Yum!
Crockpot Breakfast Casserole
We’ve just discovered a whole new way to make a this delicious recipe! This Crockpot Breakfast Casserole is a real game changer! Now, you can put all the ingredients in your Slow Cooker the night before, set it and enjoy your sleep. Then you can wake up to the delicious aromas of breakfast already cooked and ready to enjoy! I can’t wait to try this next Christmas!
How To Make Slow Cooker Casserole
Here’s what you’ll need to get started:
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1 package, 30 oz, frozen shredded hash browns (do not thaw or cook)
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8 ounces ground sausage, cooked and drained
- 1/2 cup onion, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 12 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Notes, Tips and Variations
- This recipe is Gluten Free!
- Salt and pepper is your friend! Our measurements work for us, but feel free to add or subtract salt and pepper to taste.
- Use any meat you’d like! We use sausage in ours. But feel free to try bacon or ham. Or lighten it up a bit with turkey bacon or turkey sausage!
- Some people like a sharper cheese in their Breakfast Casseroles. Go for it if you want to sub for Cheddar Cheese instead of the white cheeses we used!
- Add a can of diced green chilis to give this Crockpot Breakfast Casserole a little Southwestern Tex Mex kick!
- Add some veggies! Red bell peppers, green bell peppers, mushrooms, spinach..
- Topping Ideas- Add some flair and flavor to this recipe be finishing it off with some salsa, sour cream, green onions, sriracha, tabasco or some fresh sliced avocado!
- Make this a complete, balanced breakfast by serving with some nice, fresh fruit!
We would love to hear how this Crockpot Breakfast Casserole turns out for you! Please leave a comment and let us know! We respond to every comment! Happy Eating!
Crockpot Breakfast Casserole
Ingredients
- 1 package 30 oz, frozen shredded hash browns (do not thaw or cook)
- 8 ounces ground sausage cooked and drained
- 1/2 cup onion chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 12 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
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Spray a large, 6 quart slow cooker with nonstick cooking spray.
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Add half of the frozen has browns to the crock.
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Top with half of the sausage.
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Top with half on the onion and half of the cheeses. Repeat layers.
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Beat together eggs, milk, salt and pepper.
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Pour over sausage and potato mixture.
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Cover and heat on high for 4 hours or low for 6-8 hours until eggs are set.
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