If you’re looking for easy weeknight dinners that double as a hearty breakfast, this Crockpot Breakfast Casserole is about to become your new best friend. Imagine waking up or coming home to a warm, comforting meal layered with tender potatoes, melty cheese, fluffy eggs, and savory breakfast meats—all perfectly cooked with minimal effort. It’s the ultimate healthy comfort food that’s just as perfect for feeding a crowd as it is for meal prep.
This recipe is so simple yet so satisfying, ideal for anyone juggling busy mornings or holiday brunches. Whether you’re hosting family, hosting guests, or simply want a quick, nourishing start to your day, this casserole checks every box with its budget-friendly ingredients and make-ahead convenience.
Why You’ll Love This Recipe
This Crockpot Breakfast Casserole is pure convenience with maximum flavor. There’s minimal prep—just layering ingredients and letting the slow cooker work its magic while you tackle the day. It’s the perfect crowd-pleaser for quick family meals, offering a customizable platform for your favorite breakfast meats, cheeses, and veggies.
Not only does it serve a good-sized group (8-10 servings), but it also reheats beautifully, making it an excellent choice for meal prep microwave lunches or healthy boxed meals to grab on busy mornings.
What Makes This Recipe Special?
The magic here lies in the layering of flavors and textures. Crispy edges from the slow cooking, tender potatoes nestled beneath savory sausage and melty cheese, and the creamy egg custard binding it all together create a harmony of comfort and richness. Plus, it’s versatile—swap in different cheeses, add veggies like bell peppers or onions, or swap breakfast sausage for bacon or a vegetarian protein for a new twist every time.
It’s a real high protein high carb low fat meal that keeps you full and energized, perfect for anyone on a protein meal plan or looking for easy high protein high calorie meals that don’t compromise on taste.
Ingredients
- 26 oz frozen shredded hash browns
- 1 pound cooked and crumbled breakfast sausage (or bacon, ham, chorizo, or a vegetarian alternative)
- 1 cup diced onion
- 1 cup diced bell peppers (any color)
- 2 cups shredded cheddar cheese (or mozzarella, pepper jack, gouda, etc.)
- 12 large eggs
- 1 cup milk (dairy or non-dairy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Cooking spray
- Optional garnishes: chopped green onions, fresh parsley, avocado, or salsa
How to Make It Step-by-Step
- Spray the insert of a 6-quart slow cooker with cooking spray or line it for easy cleanup.
- Layer half of the frozen hash browns evenly across the bottom.
- Sprinkle half of the cooked breakfast sausage, diced onions, bell peppers, and shredded cheese over the potatoes.
- Repeat the layers with the remaining hash browns, sausage, vegetables, and cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth and well combined.
- Pour the egg mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the eggs are fully set and the casserole is lightly golden on top.
- Let it rest for 10–15 minutes before serving to help it set further. Garnish with your choice of green onions, fresh parsley, avocado slices, or salsa for an extra burst of flavor.
Tips for Best Results
- Always cook the breakfast sausage or meat thoroughly before layering to ensure full flavor and safety.
- Use waxy potatoes or frozen hash browns with minimal ice crystals to avoid excess moisture and sogginess.
- If prepping ahead, assemble everything the night before and refrigerate. Start the crockpot in the morning for a no prep keto meal solution.
- Letting the casserole rest before slicing makes it easier to serve neat portions.
- Use a slow cooker liner for quick and easy cleanup—trust me, this makes a huge difference!
Ingredient Substitutions & Variations
- Swap breakfast sausage for bacon, ham, chorizo, or a plant-based protein for a vegetarian or vegan twist.
- Use dairy-free cheese and plant-based milk to make it vegan-friendly.
- Substitute hash browns with cauliflower rice for a low calorie high nutrition meal perfect for keto or low-carb plans.
- Mix in sautéed mushrooms, spinach, or zucchini for added veggies and nutrients.
- Experiment with different cheese varieties like gouda, feta, or Monterey Jack for a unique flavor profile.
- Spice it up with diced jalapeños, hot sauce, or crushed red pepper flakes for a bit of heat.
Serving Suggestions
This Crockpot Breakfast Casserole is a complete meal on its own, but it also pairs wonderfully with:
- A fresh green salad or fruit salad for a light, refreshing contrast.
- Toasted whole grain or gluten-free bread for extra texture.
- A dollop of sour cream or a side of salsa for added zest.
- Fresh avocado slices or guacamole to amp up the creaminess and healthy fats.
Pairing Ideas (Drinks, Sides, etc.)
Start your day right by pairing this hearty casserole with:
- Freshly brewed coffee or a creamy latte.
- A refreshing mimosa or fresh orange juice for brunch gatherings.
- Herbal teas like chamomile or peppermint for a soothing finish.
- Sparkling water with lemon or cucumber slices to cleanse the palate.
How to Store and Reheat Leftovers
Store any leftover casserole in an airtight container in the fridge for up to 4 days. For best results, reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until heated through. Add a splash of milk or broth if the casserole seems dry to bring back its creamy texture.
This casserole also freezes well in portions. Simply thaw overnight in the fridge and reheat gently before serving.
Make-Ahead and Freezer Tips
Prepare the casserole up to 24 hours in advance and refrigerate it before cooking in the slow cooker. This makes it an effortless meal planning chicken or breakfast option. For freezer storage, assemble but do not cook; wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and cook as directed, adding extra cook time if needed.
Common Mistakes to Avoid
- Using fresh potatoes without drying or partially cooking them can lead to a watery casserole.
- Overfilling the slow cooker might prevent even cooking—stick to the recommended size.
- Forgetting to cook the meat beforehand can cause uneven flavors and food safety risks.
- Cutting the rest time short, which makes slicing messy and portions fall apart.
Frequently Asked Questions (FAQ)
- Can I use egg whites or an egg substitute?
Absolutely! Just adjust the quantity to match whole eggs. - Is this recipe gluten-free?
Yes, as long as you use gluten-free breakfast meats and hash browns. - Can I make this vegetarian or vegan?
Yes, substitute sausage with plant-based protein and use dairy-free cheese and milk. - Can I cook this overnight?
Definitely! Use the low setting to wake up to a ready-to-eat breakfast. - How many servings does this casserole make?
About 8-10 hearty servings, perfect for family or brunch guests. - Can I add extra vegetables?
Yes, sauté mushrooms, spinach, zucchini, or bell peppers and layer them in. - Can I double the recipe?
Only if your slow cooker is large enough; otherwise, cook in two batches.
Cooking Tools You’ll Need
- 6-quart slow cooker or crockpot
- Large mixing bowl for eggs
- Whisk or fork for beating eggs
- Measuring cups and spoons
- Knife and cutting board for vegetables and meats
- Slow cooker liner (optional but recommended)
If you’re searching for best meal prep plans or easy high protein high calorie meals, this Crockpot Breakfast Casserole delivers big on flavor and convenience, perfect for ready made protein meals or prepared meals for two.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Crockpot Breakfast Casserole
Ingredients
- 26 oz frozen shredded hash browns
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup diced onion
- 1 cup diced bell peppers
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- for spraying cooking spray
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray.
- Layer half of the hash browns evenly in the bottom of the crockpot.
- Add half of the cooked sausage, diced onion, bell peppers, and shredded cheese.
- Repeat the layers with the remaining hash browns, sausage, vegetables, and cheese.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
- Pour the egg mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the eggs are set and the casserole is lightly golden on top.
- Let the casserole rest for 10 to 15 minutes before serving.
- Garnish with chopped green onions, fresh parsley, avocado, or salsa as desired.
