Dinner

Crockpot Breakfast Casserole Recipe

ByMariam Harutyunyan October 19, 2025October 19, 2025

Introduction

This Crockpot Breakfast Casserole is a perfect make-ahead dish for busy mornings or lazy weekends. Loaded with sausage, cheese, and veggies, it delivers hearty, comforting flavors with minimal effort.

The image shows a creamy, textured slice of casserole placed on a white plate, sitting on top of a textured orange and white striped cloth. The casserole has at least two visible layers: the bottom layer is a soft, light yellow mixture that looks fluffy and cheesy, while the top layer contains browned ground sausage pieces and small green onion slices adding a touch of fresh green color. The dish has a slightly rough surface with scattered small bits of herbs or spices embedded within. The background is blurred, showing a white marbled surface with hints of a colorful structure and a bottle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 32 oz package frozen shredded hash browns (keep them frozen)
1 pound breakfast sausage (cooked and crumbled)

1 small onion (finely chopped)
1 bell pepper (chopped)

2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese (can use more cheddar instead)

8 whole large eggs
2 14 oz cans evaporated milk
1/4 cup chopped green onions

1 teaspoon salt

Instructions

Step 1: Spray the base of the crockpot with non-stick cooking spray to prevent sticking.
Step 2: Spread half of the frozen hash browns evenly in the bottom of the crockpot.

Step 3: Layer half of the cooked sausage, chopped onion, bell pepper, and both cheeses over the hash browns.
Step 4: Repeat the layering with the remaining hash browns, sausage, onion, bell pepper, and cheese.
Step 5: Sprinkle chopped green onions evenly over the top of the casserole.

Step 6: In a large bowl, beat together the eggs, evaporated milk, and salt until well combined and slightly frothy.
Step 7: Pour the egg mixture evenly over the layered ingredients in the crockpot.
Step 8: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the casserole is set and cooked through.

Tips & Variations

For a spicier version, add diced jalapeños or substitute pepper jack cheese with a sharper variety.
To make it vegetarian, omit the sausage and add extra bell peppers, mushrooms, or spinach.
Use a mixture of cheeses for more depth of flavor, such as Swiss or mozzarella.

If your crockpot runs hot, check doneness a bit earlier to avoid overcooking the eggs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. You can also freeze the casserole in portions for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a slow cooker filled with a layered dish, starting with a bottom layer of melted cheese that is golden yellow and slightly browned at the edges, followed by a middle layer of cooked ground sausage in light brown scattered unevenly, mixed with chopped green peppers adding green highlights, and topped with a creamy melted cheese layer in off-white that covers the surface smoothly. The dish is contained in the black inner pot of the slow cooker, with the lid partly visible, and the slow cooker rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole in the crockpot insert, cover it, and refrigerate overnight. In the morning, add the egg mixture and start cooking.

Can I use fresh shredded potatoes instead of frozen hash browns?

Fresh potatoes can be used but may release more moisture. It’s best to squeeze out excess water before layering to prevent a soggy casserole.

Mariam Harutyunyan