If you’re looking for a simple and reliable crockpot breakfast casserole that can feed the whole family, this recipe is your go-to. Loaded with hash browns, eggs, cheese, and your choice of sausage or bacon, it’s hearty, satisfying, and completely hands-off once you set your slow cooker. Perfect for holidays, weekend brunch, or busy mornings, this make-ahead casserole brings warmth and comfort to the table without the morning rush.
Why You’ll Love This Crockpot Breakfast Casserole
- Effortless Prep: Just layer, pour, and let your crockpot handle the work.
- Perfect for Crowds: Serves 8–10 people easily.
- Versatile & Customizable: Works with any mix of meats, cheeses, or vegetables.
- Make-Ahead Friendly: Assemble the night before and wake up to breakfast ready.
- Family Approved: A kid-friendly favorite that everyone enjoys.
Ingredients for Crockpot Breakfast Casserole
Main Ingredients
- 28 oz frozen hash browns (shredded or diced)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 1 lb breakfast sausage, cooked and crumbled
- 6 slices bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 12 large eggs
- 1 cup half and half (or whole milk)
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground black pepper
- Nonstick cooking spray
Ingredient Notes & Substitutions
- Protein Options: Use turkey sausage or chicken sausage for a lighter choice.
- Vegetarian Option: Skip the meat and add spinach, mushrooms, or diced zucchini.
- Dairy-Free Alternative: Substitute half and half with oat milk or almond milk.
- Cheese Variations: Try pepper jack for spice, or mozzarella for a milder flavor.
- Hash Browns: Either shredded or diced hash browns work — just make sure they’re frozen when layered.
Step-by-Step Instructions
Step 1 – Prepare Your Slow Cooker
Spray a 6- or 7-quart crockpot generously with nonstick cooking spray to prevent sticking and make cleanup easier.
Step 2 – Layer the Ingredients
Add half of the frozen hash browns as the base layer.
Sprinkle in half of the diced bell peppers and onions.
Add half of the cooked sausage and bacon.
Top with half of the shredded cheddar cheese.
Repeat the layers once more, ending with cheese on top.
Step 3 – Whisk the Egg Mixture
In a large mixing bowl, whisk together eggs, half and half, onion powder, salt, and pepper until smooth and evenly combined.
Step 4 – Pour and Cook
Slowly pour the egg mixture evenly over the layered ingredients in the crockpot.
Cover with the lid and cook on LOW for 7–8 hours, or HIGH for 3–4 hours, until the eggs are set and the center is firm.
Step 5 – Rest and Serve
Once cooked, let the casserole rest for 10 minutes before slicing.
Serve warm directly from the crockpot or transfer to a serving dish for brunch presentation.
Pro Tips for Success
- Keep the lid closed — lifting it too often can affect cooking time.
- Use frozen hash browns — thawed ones can become mushy.
- Cook sausage and bacon in advance to save prep time.
- Add veggies with low moisture (avoid tomatoes or zucchini unless drained).
- Grease well to ensure easy removal and neat slices.
- Customize each batch — adjust spice level, cheese type, or meat choices.
Flavor Variations
- Southwestern Style: Add diced green chiles, pepper jack cheese, and a sprinkle of taco seasoning.
- Vegetable Lover’s Mix: Replace meat with spinach, mushrooms, and zucchini.
- Loaded Breakfast Burrito Casserole: Add black beans, corn, and serve with salsa.
- Ham & Cheese Classic: Use cubed ham instead of sausage and Swiss cheese instead of cheddar.
- Greek-Inspired: Mix in feta cheese, olives, and sun-dried tomatoes for a Mediterranean twist.
Serving Suggestions
- Brunch Buffet: Pair with fruit salad, muffins, and orange juice.
- On-the-Go Breakfast: Cut into squares, refrigerate, and reheat individual portions.
- Holiday Morning: Prep overnight and let the crockpot cook while you unwrap gifts.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Slice and wrap portions tightly, then freeze up to 2 months.
- Reheat: Warm in the microwave for 1–2 minutes or in a 350°F oven for 15 minutes until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 18g |
| Total Fat | 22g |
| Fiber | 2g |
| Sodium | 680mg |
FAQ About Crockpot Breakfast Casserole
Can I assemble this casserole the night before?
Yes. Assemble all layers in the crockpot insert, cover, and refrigerate overnight. In the morning, set it in the base and start cooking on LOW. It’s a great make-ahead option.
Can I double the recipe for a large crowd?
If you’re feeding a big group, it’s best to use two crockpots rather than doubling in one. Overfilling can cause uneven cooking.
How can I prevent soggy hash browns?
Use frozen hash browns straight from the freezer and avoid adding too many watery vegetables. The eggs and cheese will keep the texture balanced.
Can I use egg whites instead of whole eggs?
Yes. Substitute 12 whole eggs with 2 cups of egg whites. The texture will be slightly lighter but still flavorful.
What’s the best cheese for this casserole?
Sharp cheddar gives a classic breakfast flavor, but you can experiment with Monterey Jack, Colby, or a Mexican blend for variety.
Final Thoughts
This crockpot breakfast casserole is the perfect combination of convenience and flavor. It’s ideal for busy mornings, meal prep, or special family gatherings. With minimal effort and maximum payoff, you’ll have a warm, satisfying meal that everyone will love — all made right in your slow cooker.
Print
Best Crockpot Breakfast Casserole (Family-Friendly & Easy)
- Total Time: 8 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
A hearty, make-ahead crockpot breakfast casserole packed with hash browns, eggs, cheese, and savory sausage. Perfect for family brunch or busy mornings.
Ingredients
28 oz frozen hash browns
1 green bell pepper, diced
1 red bell pepper, diced
1 small yellow onion, diced
1 lb breakfast sausage, cooked and crumbled
6 slices bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
12 large eggs
1 cup half and half
1 tsp onion powder
1 tsp salt
½ tsp ground black pepper
Nonstick spray
Instructions
1. Spray crockpot with nonstick spray.
2. Layer half the hash browns, peppers, onions, sausage, bacon, and cheese.
3. Repeat with remaining ingredients.
4. Whisk eggs, half and half, onion powder, salt, and pepper.
5. Pour mixture evenly over layers.
6. Cook on LOW 7–8 hours or HIGH 3–4 hours until set.
7. Let rest 10 minutes before serving.
Notes
Substitute turkey sausage or veggie crumbles for a lighter or vegetarian version.
Add pepper jack cheese for spice or mozzarella for mildness.
Store leftovers in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Breakfast, Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg
