If you’re looking for an easy, hearty, and delicious breakfast option, this Crockpot Sausage Breakfast Casserole is a winner! It’s creamy, cheesy, and packed with flavor—perfect for feeding a crowd. The slow cooker does all the work, making it a fantastic make-ahead breakfast for busy mornings, holidays, or brunch gatherings.

Why You’ll Love This Recipe

✔ Effortless – Let the slow cooker do all the work!
✔ Great for Meal Prep – Make it the night before and wake up to a hot breakfast.
✔ Customizable – Swap in your favorite meats, cheeses, and veggies.
✔ Perfect for a Crowd – Feeds 6–8 people with minimal effort.

Ingredients

Main Ingredients

• 1 lb breakfast sausage (pork, turkey, or chicken)
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 3 cups frozen hash browns (shredded or diced)
• 1½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 12 large eggs
• 1 cup milk
• ½ cup heavy cream (for extra richness)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp red pepper flakes (optional, for heat)

Optional Add-Ins

• 1 cup spinach or kale, chopped
• ½ cup diced mushrooms
• ½ cup crumbled cooked bacon
• ¼ cup chopped green onions, for garnish

Instructions

Step 1: Cook the Sausage & Veggies

1. In a skillet over medium heat, cook the sausage, breaking it into crumbles.
2. When browned, remove and drain excess grease.
3. In the same skillet, sauté the onions and bell pepper for 2–3 minutes until softened.

Step 2: Layer the Ingredients in the Crockpot

4. Spray your slow cooker with nonstick cooking spray or use a liner.
5. Add half of the hash browns, then layer half of the sausage, veggies, and cheeses.
6. Repeat the layers with the remaining ingredients.

Step 3: Mix the Egg Mixture

7. In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, paprika, and red pepper flakes.
8. Pour the egg mixture evenly over the layered ingredients in the crockpot.

Step 4: Slow Cook the Casserole

9. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the eggs are set.
10. Check with a knife—if it comes out clean, it’s done!

Step 5: Serve & Enjoy

11. Let the casserole cool for 5–10 minutes before slicing.
12. Garnish with green onions and serve warm.

Cooking Tips & Variations

✔ Use Different Meats – Swap sausage for ham, chorizo, or bacon.
✔ Make it Low-Carb – Skip the hash browns and add more veggies.
✔ Spice it Up – Add diced jalapeños or a dash of hot sauce.
✔ Cheese Options – Try pepper jack, gouda, or Swiss cheese for a twist.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze in portions for up to 3 months.
• Reheat in the microwave or oven at 350°F (175°C) for 10 minutes.

Frequently Asked Questions (FAQs)

1. Can I make this overnight?

Yes! Cook on low for 6–8 hours and wake up to a hot breakfast.

2. Can I use fresh potatoes instead of frozen hash browns?

Yes! Dice or shred fresh potatoes and soak them in cold water for 10 minutes before using.

3. Can I prep this ahead of time?

Yes! Assemble everything the night before and refrigerate. Pour the egg mixture just before cooking.

Why This Recipe Works

✔ Effortless & Hands-Off
✔ Perfect for Busy Mornings & Holidays
✔ Full of Flavor & Super Filling

Make this Crockpot Sausage Breakfast Casserole for your next breakfast or brunch—it’s guaranteed to be a hit! Enjoy!