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–+ servings
Bowl of scrambled eggs with sausage, cheese, potatoes, and chopped green onions, with a spoon—just like the comforting flavors you’d find in a classic crockpot breakfast casserole recipe.
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4.72 from 7 votes

Crockpot Breakfast Casserole Recipe

Easy Crockpot breakfast casserole with frozen hashbrowns that can cook overnight and be ready in the morning. Perfect slow cooker brunch idea too.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, casserole, cheese, crockpot, easy, egg, hashbrown, slow cooker
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 10 large eggs
  • 1 bag frozen hash browns we use frozen Simply Potatoes
  • 3/4 cup milk
  • 1 1/2 cup cheddar cheese
  • 1/4 cup onion diced, optional
  • 1 pound breakfast sausage ground sausage, precooked
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Cook the ground sausage until no longer pink and onions down to soften a bit. 
  • Shred the cheese and in a bowl whisk together the 10 eggs with 3/4 c. milk. When you layer the ingredients into your crockpot make the first layer are your frozen hash browns. 
  • Top that with 1/3 of your cooked breakfast sausage with onions, 1/3 of your cheese, seasonings, and 1/3 of your egg mixture. 
  • Layer again this same way until you reach almost the top of your crockpot leaving some room at the very top. Put on low and cook for approximately 5 hours, check at about 4 hours if you want it to be a bit wetter in consistency.
  • It is done when egg in the very middle is no longer raw or opaque, and firmed.

Video

Nutrition

Serving: 2oz | Calories: 364kcal | Carbohydrates: 3g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 602mg | Potassium: 285mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg