Breakfast, Main Dish, Pork, Slow Cooker

Slow Cooker Sausage Breakfast Casserole

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As I have mentioned before, one of our favorite meals is to have breakfast for dinner (a.k.a. “brinner”). I prepped this recipe one morning and the kids absolutely devoured for dinner. However, you could easily make this the night before, put it in your slow cooker and let it cook for 8 hours during the night, and wake up to an amazing breakfast! Have you ever cooked anything all night long? The hardest part is when you wake up in the night to the most amazing smell . . . you might not be able to wait until morning to enjoy it!

Slow Cooker Sausage Breakfast Casserole
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Recipe slightly adapted from Jimmy Dean

Need some more breakfast ideas?

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  1. says

    I’ve always wanted to try to cook something overnight in the crockpot for breakfast especially for Sunday morning before church. Can’t wait to try it!! Thanks for the yummy recipe!!!

    • says

      Freshly shredded hashbrowns have a lot of moisture and it could turn a little mushier. Frozen hashbrowns have a lot of the moisture removed from them. I would suggest squeezing out as much of the moisture as possible after shredding them and before putting them in the slow cooker. We would love to hear how they turn out, I’m sure others are curious about freshly shredded hashbrowns too. -The Six Sisters

      • says

        I’m curious!! :-) We have a pile (like 7 milk crates) of potatoes from our garden this year and would rather use them than buy any more potatoes. Thanks for the advice about removing some of the moisture. I’m wondering if cutting back a little on the milk might work too?

  2. John says

    I started this recipe at 11:00 PM to have it for breakfast tomorrow. I just went to check it after 3.5 hours and it is completely done. My wife and I just tried it and it is perfectly done already. What did I do wrong? It is on low.

  3. Rita says

    Made this for my daughter’s teacher’s appreciation breakfast. They all appreciated it! Super easy and delicious. Watch your crockpot. Mine on low was done in less than 4 hours. Making this tomorrow for our church group.

  4. Tiffany says

    Do you know what I can use instead of frozen shredded hash browns? Are there any substitutions? Could I use frozen cubed sweet potatoes? Also, do the veggies have to be bell peppers? Can I use something else?

    • Cyd says

      We have only made this recipe as directed above. I’m sure you could use frozen cubed sweet potatoes. That sounds delicious! You can add any veggies that you would like. We have added sliced mushrooms to some of our breakfast casseroles and that is yummy too. Best of luck to you!
      Cyd (mother of the Six Sisters)

    • Anna says

      I would venture to guess that you could use frozen sweet potatoes. The veggies could absolutely be substituted and changed to suit your tastes. The mister loves mushrooms so we added those and onions with the peppers. I would think that any veggie would do. You could also sub out the meat all together for a vegetarian dinner!

    • Cyd says

      We have only made it following the directions. So not quite sure how much you would have to alter the cooking time.

    • Cyd says

      Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you the servings and all the nutritional value of the recipe. This is our new sister site – Hope you’ll stop by and check it out. -The Six Sisters

  5. Heather Audrey Lapier says

    Thank you for this recipe. At our office we all take turns making breakfast for our weekly Friday morning meeting and I am always looking for new breakfast recipes that will feed a crowd and are easy. I look forward to checking out more of your recipes.

  6. Nichole says

    I love this dish! It’s become one of my tried and true recipes. Everyone who’s tasted it loved it. Thanks for sharing.

  7. Barb T says

    I made this for company (total of 7 people), It lasted for 2 breakfasts. Second day I just nuked portions. It was very good.

    • Cyd says

      You could cut the ingredients in half for a smaller family. Be sure to watch it closely because it may not take as long to cook. Won’t fill the crock pot with only half of the ingredients. Hope it works out for you! :)

  8. ginger snap says

    I have this cooking as we speak. On high. After 2 hours
    Its really soupy. Hope it cooks out! I took the lid off to cook out some of it.

  9. Anne Hilbert says

    Sounds good, but not a huge fan of sausage :( Any suggestions what to substitute or do you think the meat could be left out completely??

  10. Betty Paul says

    My good friend made this and it eas very bland we used ham instead of sausage.It cooked the full 12 hours and was done but seem to need more flavor. Will not be making this again.

  11. Valerie stamper says

    I made this for bosses day…..everybody loved it!! I did make it alittlle bit healthier by using turkey sausage and weight watchers Mexican shredded cheese….next I will try it with weight watchers egg whites!!!! Thanks for the yummy recipe!!!

  12. Maryland says

    I only have a 5 qt. crock pot. Is that too small? Will it overflow? Also, a few commenters are saying it cooked a lot faster than 8 hours. It didn’t taste too dry on 8 hours for you guys, did it? Thanks! :)

    • Cyd says

      Just cut back slightly on some of the ingredients so your 5 qt crock pot doesn’t overflow. Be sure to cook it on low. If your crock pot is smaller and you have slightly less ingredients, it will probably cook a little faster. Be sure to check it during cooking.

  13. Yadira Morales says

    I noticed quite a few folks mentioning its “bland” in flavor perhaps adding some of the grease from the sausage might help? Just a thought.

  14. Carolyn says

    I use seasoned salt in my eggs for a savory flavor boost…also, regular breakfast sausage and a Mexican blend of cheeses instead of cheddar and mozzarella.

  15. Rue Mitchell says

    Just made this for a Christmas party at work. I put it on low at 8 pm. When I got up at 3 it was way overdone. Having no alternative (my mistake) i turned it off until 8:30 am, then turned it on warm for my 9:30 party. It was awful. I was so embarrassed. Next time, i will not go to bed – i will just cook 4 hours or simply use the oven. Timing on this recipe is way off.

    • Cyd says

      We always put salsa on our eggs. We just have a bowl of salsa and those who want it can spoon it over the top. So delicious!

  16. Jan says

    I have fixed this for the last 20 years but, I have put it together in a baking dish the night before, then baked it on 375 for 1 hr or until center is set. It’s a fabulous breakfast and my family loves it. I would never put it in the crock pot overnight, it would be way overcooked.

    • Carolyn says

      I’ll just add that the folks in my Sunday School class frequently bring this yummy dish. Nearly all use the same egg/cheese/sausage recipe with it baked in a 9″x13″ pan or in a slowcooker. The baked ones always turn out well, but not always the slowcooker versions. Sometimes they are a bit greasy, the cheese seems to separate, or it’s overcooked. For me, it’s so much easier to fix it up the night before and bake it in the morning. I let the frozen potatoes thaw in the refrigerator first, or it will take much longer to bake. And season the egg mixture with seasoned salt and pepper, and the potatoes with salt, pepper and garlic powder. Be sure to brown and drain the sausage first or it will be swimming in grease. I also saute ( or microwave for a minute) the peppers and onions to sweeten them up. Makes me hungry just thinking about it!

    • Cyd says

      I found this on Cook’s Thesaurus: For egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
      Hope this helps. We have only made the breakfast casserole as directed in the recipe.

  17. Maggie01 says

    Can I use fresh potatoes? we grew our own this past summer and would like to use. Do I slice them, bake them first, and then put in the crock pot? or can they be put in freshly sliced?

    • Cyd says

      Hi Alyssa, just click on the MAGIC button under the picture. It will give you the servings and all the nutritional info on our recipes. This is our sister site – There are over 22,000 recipes and you can surely find something yummy to make!

  18. Donna says

    I tried this recipe recently. Cooked for 8 hours on low and it was overcooked. Next time I will cook for only 6 hours and I think it will be much better.

  19. Melissa says

    Many people have said 8 hours is too long, has anyone tried this for 6 hours on low and if so has it turned out?

  20. Sandy says

    4 hrs is long enough on low, I made this with Jimmy Dean hot sausage and Mexican shredded cheese and it had a lot more flavor

  21. Laurie says

    About how much bacon should I use to substitute? Also, many have said to just cook it on low for 4 hours. What do you think? Thanks!

    • Cyd says

      Hi Laurie, I would use a 16 ounce package of bacon. Just cook it up and crumble it. After reading all of the comments, a lot of viewers said 8 hours was way too long. I think every slow cooker varies in temperature. Be sure to check it after 4 hours just to be safe. You don’t want it overcooked.

  22. Sharon says

    I made this cassarole for my Easter sunrise service at church. It was a hit!! I had people wanting the recipe. Followed the directions except used only cheddar cheese, and also used a bacon sausage, added seasoning to the eggs, also layered with a frozen mixed pepper and onion mix. Put in my crock pot the night before by 11:00 p.m. and it was ready the next morning. Will make again trying with different meat.

    • Cyd says

      You can cook it on low for 8 hours. I wouldn’t go any longer than that, so you will have to adjust the time. What time you want to eat breakfast in the morning and just turn it on 8 hours before that breakfast time.

  23. Melanie Davis says

    Does this freeze well? Would you cook it all the way through & then freeze? Or assemble the casserole & then freeze?

    • Cyd says

      We haven’t tried precooking the potatoes. That sounds delicious to have them a little crispy! Let us know how it all turns out!

  24. Sherry says

    couple things on this yummy recipe:
    1.) you really have to know your crockpot. Mine is a Hamilton Beach programmable that automatically switches to warm after cooking time lapses. Mine, too, was done in half the time on low (I checked it at 2 am in the morning)–that 4-5 hrs plus that “warm” cycle is more than enough to cook this dish for me.
    2.) I didn’t have frozen hashbowns–I had the dehydrated kind that you add water to, drain, and then pan fry, which I did cook them until they were slightly brown before layering the dish–I just added them to the fry pan to brown after cooking the sausage.
    3.) some people mentioned this was bland–not mine–we spicy-lovin’ Texans thought it was great, however, I DID use hot pork sausage. I also did not have green and red peppers on hand, so I subbed a can (or two) of chopped green chiles (drained) and fresh chopped tomato as my layering vegetable. I also used sharp cheddar cheese. Not bland at all! We also put some inside a flour or corn tortilla with fresh salsa…It was a hit!
    Thanks for a great “keeper” recipe!

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