Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning! Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.
Haven’t you ever dreamed about waking up in the morning to a hot breakfast that is completely ready to eat? Crockpot Breakfast Casserole makes that dream possible! Throw everything in the crockpot before you go to bed, and wake up to a delicious, filling breakfast full of protein.
When to serve Crockpot Breakfast Casserole
Crockpot Breakfast Casserole is perfect for special occasions (like Christmas morning!), but it is simple enough to make for just a regular weekday morning too. I love being able to serve my kids a filling breakfast before they rush off to school and they absolutely love this recipe.
I don’t know about all of you, but getting kids up and ready in the mornings can be a little chaotic and sometimes everyone is just grabbing whatever they can find to eat. I just feel so much better when my kids get a really good breakfast before they head off for the day.
This casserole is also hearty enough to eat for dinner! We love eating breakfast for dinner and with a little prep in the morning, you can have breakfast-for-dinner ready to eat right at dinner time.
Simple Ingredient swaps for Breakfast Casserole
One of the things I love most about this recipe is how versatile it is. The hash browns and eggs are kind of a must, but beyond that, you can easily swap things out based on your family’s preferences (and what you have in the fridge)!
–Swap out the meat: The recipe calls for sausage, but you could easily swap that out with ham or bacon or even leave out all the meat if you prefer. Or maybe even try a combination of meats – ham, bacon and sausage all taste great together!
–Swap the cheese: The original recipe calls for mozzarella and Parmesan, but you can use any cheese you want! We really like a combination of cheddar and mozzarella, but you can use all cheddar. Or swiss. Or Monterey Jack. Or pretty much any combination of cheese you like better.
–Swap the veggies: I love the sun-dried tomatoes and green onions in this recipe, but you can leave them out and go veggie-free if you prefer. Or add as many veggies as you want. Add peppers, onions, mushrooms… all great in this recipe!
Ingredients in Slow Cooker Breakfast Casserole
Frozen shredded hash brown potatoes – You’ll need a bag of hash browns that is between 26 and 32 ounces. No need to thaw the hash browns before adding to the casserole.
Pork sausage – I usually use plain pork sausage, but you can use Italian sausage or maple sausage. Or leave the sausage out altogether. Or swap in bacon or ham…or a combination of all 3!
Mozzarella and Parmesan – These cheeses go so well in this recipe, but you can use any kind of cheese or combination of cheeses you prefer. We love cheddar in this recipe!
Sun dried tomatoes – These come in a jar that can be found near the olives at the store. Usually on the top shelf! I love the flavor and texture of these tomatoes!
Green onions – Green onions add a perfect flavor to the breakfast casserole, but you can use a different variety of onion if you prefer. Just make sure they are finely chopped before adding to the recipe.
Eggs – Can’t forget the eggs! Holds everything together and adds so much protein to the recipe.
Milk – I use 2% because that’s what we have in the refrigerator, but pretty much any type of milk will work fine.
Salt and pepper– Adds the perfect amount of seasoning to the breakfast casserole.
How to make Crockpot Breakfast Casserole
Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.
Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.
Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
Cook on low for 8 hours and on high for 4 hours (or until eggs are set).
Slow Cooker Breakfast Casserole
- 1 pkg frozen shredded hash browns (26-32 oz)
- 1 lb pork sausage browned and crumbled
- 2 cups shredded mozzarella
- 1/2 cup shredded Parmesan
- 1/2 cup sun dried tomatoes drained and diced (from jar, packed in oil)
- 6 green onions finely chopped
- 12 eggs
- 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.
- Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.
- Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
- Pour evenly over potato-sausage mixture.
- Cook on low for 8 hours and on high for 4 hours (or until eggs are set).
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What to serve with breakfast casserole?
The thing I love about breakfast casserole is that it is a pretty well-balance meal all by itself! You’ve got the eggs, meat, cheese and veggies…all in one dish! I do love to add some fresh fruit or a smoothie to go on the side – so simple and adds the finishing touch to a perfect meal.
CAN I USE FRESH POTATOES?
Yes, you can use fresh potatoes, although I recommend soaking them after washing and grating them. Soaking in cold water will remove some of the starch and allow your hash browns to cook without going mushy or discoloring. Just make sure to drain them well and pat dry with a paper towel to get rid of the extra moisture before adding the potatoes to the recipe.
MORE BREAKFAST RECIPES!
- Cheesy Hashbrown Breakfast Casserole
- Protein Breakfast Wraps
- Breakfast Rolls
- Banana Cinnamon Breakfast Cake
- Bacon Egg and Cheese Breakfast Pockets
- Breakfast Rolls
- Southwest Breakfast Casserole
- Breakfast Pancake Pizzas
- Easy Breakfast Skewers
- Easy Breakfast Nachos
- Holiday Ham and Cheese Breakfast Casserole
- Pancake Breakfast Sandwiches
- Breakfast Burrito
- Breakfast Cake
- Peaches and Cream Waffles
- Bacon Breakfast Scramble
Slow Cooker Breakfast Casserole recipe ready when you are! High protein breakfast recipe made in the crockpot with eggs, cheese and sausage. Only takes a few minutes to put together and feeds a large crowd!