Let me tell you, this Sausage Breakfast Casserole in the Crockpot Recipe is a true game-changer for any busy morning or lazy weekend brunch. I absolutely love how this recipe comes together slowly throughout the day, filling your kitchen with mouthwatering aromas, and delivering a warm, comforting breakfast without you having to hover over the stove. You’ll find that having a hearty, make-ahead breakfast like this is exactly what your mornings have been missing.
When I first tried this Sausage Breakfast Casserole in the Crockpot Recipe, I was amazed at how easy it was to prep the night before, then come back to a delicious, fully cooked meal. Plus, the layering of hash browns, sausage, veggies, and eggs creates a perfect balance of textures and flavors everyone in my family goes crazy for. This recipe really shines when you’ve got a crowd or want to simplify your morning routine without sacrificing taste.
Why You’ll Love This Recipe
- Effortless Morning Prep: Prep everything the night before and let your crockpot do the magic while you sleep or get ready.
- Customizable Layers: You can easily swap or add veggies, cheeses, or seasonings to match your family’s tastes.
- Feeds a Crowd: This recipe makes a large casserole perfect for big breakfasts or brunch gatherings without standing all morning at the stove.
- One-Pot Convenience: Minimal dishes and fuss — just layer, pour, and cook in your crockpot.
Ingredients You’ll Need
The beauty of this Sausage Breakfast Casserole in the Crockpot Recipe is its simple ingredient list that comes together into something wonderfully satisfying. Each element contributes to that classic breakfast flavor you know and love, while also being easy to find at any grocery store.
- Frozen Hash Browns: Using frozen hash browns saves you prep time and ensures the perfect tender texture as they soak up all those savory flavors.
- Green Bell Pepper: Adds a nice pop of freshness and just the right crunch to balance the richness.
- Red Onion: Sweet and savory, it brings depth without overwhelming the dish.
- Breakfast Sausage: Choose your favorite pork or turkey sausage, browned and drained; it’s the savory heart of this casserole.
- Sharp Cheddar Cheese: Sharpness enhances the flavor, and the melty cheese ties everything together.
- Eggs: The binder that sets the casserole, making it fluffy and rich.
- Milk: Combined with eggs, it gives a custard-like texture once cooked.
- Seasonings: Salt, pepper, and if you like a little kick, Cajun seasoning is a fantastic addition for some extra warmth.
Variations
I love how adaptable this Sausage Breakfast Casserole in the Crockpot Recipe is — everyone can tweak it to their taste. Personally, I often switch up the veggies or cheese depending on what I have on hand or want to highlight seasonally.
- Veggie Swap: I’ve tried mushrooms, spinach, or even diced tomatoes instead of bell pepper and onion — each adds a unique flavor twist that keeps it exciting.
- Spice It Up: For a Southwestern kick, I added diced jalapeños and a sprinkle of smoked paprika, which my family loved.
- Dairy-Free: You can omit cheese or use a plant-based alternative for those with dietary needs — it still works beautifully.
- Make It Vegetarian: Skip the sausage and add extra beans or veggies; it’s still hearty and satisfying.
How to Make Sausage Breakfast Casserole in the Crockpot Recipe
Step 1: Prep Your Crockpot and Layer the Ingredients
Start by lining your crockpot with a liner or giving it a good spray with non-stick cooking spray. This step makes clean-up a breeze, which I can’t recommend enough. Next, add half of the frozen hash browns evenly in the bottom and season with a little salt and pepper — don’t worry about over-seasoning just yet. Layer half of your diced green bell pepper and red onion over the potatoes, followed by half of the cooked breakfast sausage. Then sprinkle one cup of shredded sharp cheddar cheese on top. Repeat all layers one more time, and don’t forget to season the potatoes again before topping off each layer. Trust me, layering not only builds flavor but ensures you get a perfect bite every time.
Step 2: Mix and Pour the Egg Mixture
Beat together the eggs and milk in a large bowl, seasoning with salt, pepper, and if you’re going for a little zip, some Cajun seasoning. Pour this egg mixture gently over the stacked ingredients in the crockpot — don’t stir, as you want all those layers to stay intact and cook through evenly. The eggs will soak down into those layers and form a custardy base that holds everything together beautifully.
Step 3: Cook Low and Slow or Quick and Hot
Place the lid on the crockpot and cook on low for 6–8 hours, or on high for 3–4 hours if you’re pressed for time. Every crockpot heats a bit differently, so I recommend checking around the 6-hour mark on low to avoid overcooking. You’ll know it’s ready when the eggs have set and the edges are just starting to turn golden. Avoid opening the lid too frequently during cooking — it sneaks out the heat and adds to your cook time.
Pro Tips for Making Sausage Breakfast Casserole in the Crockpot Recipe
- Use a Crockpot Liner: It saves so much time in clean-up and prevents sticking without altering the flavors.
- Brown the Sausage First: I learned that cooking your sausage beforehand adds a depth of flavor and gets rid of excess grease.
- Under-Season Layers: Season lightly as you go—you can always add more seasoning after it’s cooked, but you can’t take it away.
- Don’t Stir Once Layered: This keeps those distinct layers that make each bite satisfying and prevents a soggy mess.
How to Serve Sausage Breakfast Casserole in the Crockpot Recipe
Garnishes
I like to top my slices with a sprinkle of fresh chopped parsley or green onions — it gives a lovely fresh color pop and a mild bite that lifts all the savory richness. A dollop of sour cream or a drizzle of hot sauce is also my go-to for adding a creamy or spicy kick, depending on the mood.
Side Dishes
Pair this casserole with fresh fruit or a light salad to balance the hearty flavors. My favorite sides are simple roasted asparagus or crispy breakfast potatoes on the side when we want an extra filling meal. For a brunch spread, I throw in some fresh rolls or buttery croissants that everyone loves tearing into.
Creative Ways to Present
For holidays or special breakfasts, I’ve served this casserole in mini crockpots for individual portions — guests appreciate their own personalized dish, and it makes for a fun presentation. Another favorite is layering the casserole in glass casserole dishes so you can see the pretty layers through the side — it’s a total crowd-pleaser and looks wonderful on the brunch table.
Make Ahead and Storage
Storing Leftovers
I usually cool any leftover casserole completely, then store it in airtight containers in the fridge. It keeps nicely for about 3-4 days. When I reheat portions, I make sure to cover them loosely to keep moisture in, so nothing dries out.
Freezing
This recipe freezes beautifully! I like to cut it into single portions and wrap each in plastic wrap and foil before freezing. It’s a lifesaver for busy mornings where you want something homemade but need convenience.
Reheating
The best way I’ve found to reheat leftovers is in the microwave covered with a damp paper towel, which helps keep it moist. Alternatively, reheating in a low oven around 325°F for 15-20 minutes revives that fresh-baked texture and melts the cheese perfectly.
FAQs
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Can I prepare this Sausage Breakfast Casserole in the Crockpot Recipe the night before?
Absolutely! One of my favorite things about this recipe is that you can layer it all up the night before, keep it covered in the fridge, and then just turn on the crockpot in the morning for a stress-free breakfast.
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What if I don’t have a crockpot liner?
No worries! Just give your crockpot a good spray with non-stick cooking spray to prevent sticking. If you don’t have that, a little butter or oil will work in a pinch, but liners really make the cleanup easier.
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Can I use fresh potatoes instead of frozen hash browns?
You can, though frozen hash browns are more convenient and maintain a consistent texture once cooked. If you use fresh potatoes, be sure to par-cook them first so they soften adequately during the crockpot cooking time.
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How do I know when the casserole is fully cooked?
You’ll want to see that the egg mixture has set completely and the edges are slightly golden. The casserole should feel firm to the touch and not jiggly in the middle.
Final Thoughts
This Sausage Breakfast Casserole in the Crockpot Recipe has become one of my go-to recipes for breakfast because it’s just that easy and reliable. I love how it frees up my morning and still delivers that cozy breakfast feeling I crave. You honestly can’t go wrong trying this one out — give it a go, and I’m pretty sure it’ll become a staple in your household too!
Print
Sausage Breakfast Casserole in the Crockpot Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 10 servings
- Category: Breakfast Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This savory sausage breakfast casserole combines crispy hash browns, sautéed breakfast sausage, fresh bell peppers and onions, and sharp cheddar cheese, all baked together in a crockpot with eggs and milk for a hearty, hands-off morning meal perfect for feeding a crowd.
Ingredients
Main Ingredients
- 32 oz Bag of Frozen Hash Browns
- 1/2 Green Bell Pepper, diced
- 1/2 Red Onion, diced
- 1 lb Breakfast Sausage, cooked
- 2 cups Grated Sharp Cheddar Cheese
- 12 Eggs
- 1 cup Milk
Seasonings
- Salt, to taste
- Black Pepper, to taste
- Cajun Seasoning (optional, to taste)
Instructions
- Prepare the Crockpot: Line your crockpot with a crockpot liner or spray it generously with cooking spray to prevent sticking and make cleanup easier.
- Layer Hash Browns: Add half of the frozen hash browns to the bottom of the crockpot. Evenly season with salt and pepper, keeping seasoning light as you can adjust later.
- Add Vegetables: Sprinkle half of the diced green bell pepper and red onion over the hash browns. Feel free to omit or substitute veggies as desired.
- Add Sausage: Distribute half of the cooked breakfast sausage on top of the veggies layer.
- Add Cheese: Sprinkle 1 cup of grated sharp cheddar evenly over the sausage layer.
- Repeat Layers: Repeat the layering process with the remaining hash browns, vegetables, sausage, seasoning (salt and pepper), and the remaining 1 cup of cheese.
- Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs and 1 cup of milk. Season the mixture with salt, pepper, and Cajun seasoning if using.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the layered ingredients in the crockpot. Do not stir to keep the layers intact.
- Cook: Place the crockpot lid securely on top and cook on low for 6-8 hours or on high for 3-4 hours. Cooking times may vary depending on your crockpot model. The casserole is done when eggs are set and the top is lightly browned.
Notes
- Cooking times can vary by crockpot; check doneness starting at the lower end of recommended times.
- You can customize the vegetables by using mushrooms, spinach, or tomatoes instead of peppers and onions.
- For a spicier dish, add more Cajun seasoning or a dash of hot sauce before serving.
- To make cleanup easier, use a crockpot liner or nonstick spray.
- This casserole can be assembled the night before and refrigerated, then cooked the next morning for convenience.
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 350
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 225 mg
