If you love waking up to the delicious aroma of sausage, eggs, and cheese, this Crockpot Breakfast Casserole with sausage is perfect! This no-fuss recipe delivers a hearty breakfast without much hands-on time. It works beautifully for busy mornings, holidays, or a special brunch.
When I have overnight guests, I love knowing that I have breakfast prepped ahead of time.
This Crockpot Hashbrown Breakfast Casserole has all the ingredients of a breakfast feast and cooks while you are asleep. I call that winning!
I’ve made this breakfast on all sorts of occasions, from busy theme park days when I needed everyone fueled to Christmas morning.
If you want to round out your brunch table, don't miss my Beef Breakfast Sausage, Buttermilk Blueberry Muffins, and Banana Oatmeal Waffles.
Ingredients
- Oil: Use avocado or olive oil.
- Breakfast Sausage: I used breakfast sausage, but ham or bacon will work just as well. Or you can omit to make this slow cooker breakfast casserole vegetarian.
- Red Pepper: Green bell pepper would work if you prefer.
- Onion: Use yellow or white onion for best results.
- Minced Garlic: I often use frozen minced garlic for convenience.
- Frozen Hash Browns: Defrost them enough that they are easy to layer into your slow cooker.
- Sour Cream: Use full-fat to make this Crockpot egg casserole rich and creamy.
- Shredded Cheddar Cheese: Colby jack or even mozzarella cheese are great alternatives.
Tips and Tricks
- Customize Veggies: Swap in your favorite veggies like spinach or zucchini. Mushrooms are also really nice in this Crockpot breakfast hashbrown casserole.
- Go Light on the Salt: Sausage and cheese already add a good amount of saltiness.
- Test for Doneness: Check the casserole 30 minutes before the end time; every slow cooker is different.
Step by Step
Add sausage and cook, breaking up with the back of a spoon for 5 minutes.
Storing
Store leftovers in the fridge for up to three days. You can also freeze them for up to three months. Freezing in individual portions is great for meal prep.
I recommend reheating in the microwave. To lift up leftovers, try serving with a sprinkle of green onions, a dollop of salsa, and a dash of hot sauce.
Crockpot Breakfast Casserole
Equipment
Ingredients
- 1 tablespoon avocado or olive oil
- 1 pound breakfast sausage
- 1 red pepper seeded and chopped
- 1 onion diced
- 1 tablespoon minced garlic
- 16 ounces frozen hash browns
- 12 eggs
- 1 cup half and half
- ¾ cup sour cream
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 8 ounces shredded cheddar cheese divided
Instructions
- Heat oil in a large skillet.
- Add the sausage, and cook, breaking up with the back of a spoon, for about 5 minutes.
- Add the red pepper and onion, and cook for another 6 to 8 minutes, until the vegetables are tender. Add the garlic, and stir for one more minute.
- Spray your slow cooker with oil. Add half of the hash browns. Arrange half of the sausage and vegetable mixture over the hash browns, and follow with the remaining hash browns. Sprinkle with the remaining vegetable mixture and top with 1 cup of the cheese.
- In a separate bowl beat together the eggs, half and half, sour cream, garlic salt, and pepper.
- Pour over the hash browns, sausage, and vegetables.
- Cook on low for 8 hours, or high for 3.
- Add the remaining ½ cup of cheese in the last 15 minutes of cooking and allow to melt.
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