Slow Cooker Sausage Breakfast Casserole Recipe

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5 from 1 vote
Published: February 27, 2021Updated: June 1, 2022Author: Camille Beckstrand
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Whether you're in need of a breakfast, brunch, or brinner recipe to feed a crowd, our slow cooker sausage breakfast casserole is a winner. Dump shredded hash browns, sausage, peppers, and eggs straight into your crockpot and let it cook all day (or all night) long until you're ready to eat.
Slow Cooker Sausage Breakfast Casserole Recipe

Prep this Slow Cooker Sausage Breakfast Casserole recipe in the morning and it’s ready just in time for dinner.

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 smelling house and a delicious breakfast.

Whether you’re serving this for breakfast, brunch, or brinner, it’s sure to be a hit.

How to make Slow Cooker Breakfast Sausage Casserole?

Spray a 6 quart slow cooker with nonstick cooking spray. 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.

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Tips and Tricks for our Breakfast Sausage Casserole:

  • Like an oven, every slow cooker cooks differently. We have tested this recipe for both 8 hours on low and 4 hours on high, and have had success both ways (without it overcooking). If you’re nervous about it being overdone, we would recommend checking it halfway through your cook time and adjusting as necessary.
  • This recipe fits perfectly in a 6-quart slow cooker. If you want to halve this recipe, we would recommend using a 4-quart slow cooker to help prevent it from burning.
  • Cook and drain the sausage before putting it in the slow cooker to prevent extra grease build-up.
  • To bump up the flavor, try using Italian sausage, diced green chiles, or your favorite seasonings.
  • You can substitute other vegetables for the peppers and onions (we like to add in mushrooms) or omit them if don’t care for them.
  • Substitute other meats for the sausage. We like using leftover ham or bacon (cooked and drained of grease as much as possible).

What to serve with our Breakfast Sausage Casserole:

This casserole is totally hearty enough to serve as a meal all on it’s own! But if you’re looking for a spread, we love to serve this with a big platter of fresh fruit, pastries, and fresh-squeezed orange juice.

MORE BREAKFAST RECIPES TO TRY

Serves: 8 servings

Slow Cooker Sausage Breakfast Casserole Recipe

5 from 1 vote
Whether you're in need of a breakfast, brunch, or brinner recipe to feed a crowd, our slow cooker sausage breakfast casserole is a winner.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Print Pin

Ingredients

  • 30 ounces Frozen Shredded Hash browns 1 package
  • 1 pound ground sausage browned and drained
  • 2 cups shredded cheddar cheese
  • ½ cup shredded Mozzarella cheese
  • 1 onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black ground pepper

Instructions

  • Spray a 6 quart slow cooker with nonstick 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!

Notes

  • Like an oven, every slow cooker cooks differently. We have tested this recipe for both 8 hours on low and 4 hours on high, and have had success both ways (without it overcooking). If you’re nervous about it being overdone, we would recommend checking it halfway through your cook time and adjusting as necessary.
  • This recipe fits perfectly in a 6-quart slow cooker. If you want to halve this recipe, we would recommend using a 4-quart slow cooker to help prevent it from burning.
  • Cook and drain the sausage before putting it in the slow cooker to prevent extra grease build-up.
  • To bump up the flavor, try using Italian sausage, diced green chiles, or your favorite seasonings.
  • You can substitute other vegetables for the peppers and onions (we like to add in mushrooms) or omit them if don’t care for them.
  • Substitute other meats for the sausage. We like using leftover ham or bacon (cooked and drained of grease as much as possible).

Nutrition

Calories: 511 kcal · Carbohydrates: 23 g · Protein: 29 g · Fat: 33 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 323 mg · Sodium: 851 mg · Potassium: 666 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 1275 IU · Vitamin C: 41 mg · Calcium: 315 mg · Iron: 3 mg

Equipment

  • Slow Cooker
  • Non-stick Cooking Spray
  • Large Mixing Bowl
  • Whisk

Recipe Details

Course: Breakfast
Cuisine: American

Recipe slightly adapted from Jimmy Dean

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If you love this slow cooker breakfast sausage casserole, you’ll love our scrambled egg breakfast muffins. Watch how to make them below:

Slow Cooker Breakfast Sausage Casserole

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  1. Paige Flamm says:
    March 10, 2013
    This looks so awesome! I've always wanted to try a breakfast casserole but I'm always afraid my slow cooker will overcook it before I wake up, I should probably just make this and see!

    Paige
    http://thehappyflammily.blogspot.com
    Reply
    • Kelly says:
      September 21, 2016
      I thought the same, but I put it on WARM around 11:00 PM. I turn it up around 630 AM.. it was ready to eat by 900 if not before. My slow cooker seems to cook high, so I put several things on warm.
      Reply
      • Chris says:
        December 19, 2016
        LOVE this method! I have several other recipes I need to do this with that seem to cook rather fast!!
        Reply
  2. Crystal says:
    March 10, 2013
    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!!!
    Reply
  3. Joan says:
    March 11, 2013
    We always call in dinfast. I like this recipe. When the kids and their families come to visit, it is on my go-to list.
    Reply
  4. shelly buhr says:
    March 16, 2013
    I would like to try this also, but can you use fresh hashbrowns instead of frozen?
    Reply
    • Six Sisters says:
      March 19, 2013
      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
      Reply
      • Kristie says:
        November 6, 2014
        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?
        Reply
  5. Stevie says:
    March 30, 2013
    Thank you! I will be trying this for Easter Potluck tomorrow morning :)
    Reply
  6. julie says:
    May 21, 2013
    Approximately how many servings does this make?
    Reply
  7. John says:
    May 29, 2013
    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.
    Reply
    • Kelly says:
      September 21, 2016
      My slow cooker cooks high and fast also. I put it on WARM around 11:00pm. I turn it up to LOW around 630-700 and it is usually ready by 900ish.
      Reply
      • Ja says:
        February 9, 2017
        I would be concerned about that temperature (warm) for the milk and eggs.
        Reply
  8. Rita says:
    June 8, 2013
    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.
    Reply
  9. Tiffany says:
    June 13, 2013
    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?
    Reply
    • Cyd says:
      June 19, 2013
      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)
      Reply
    • Anna says:
      June 19, 2013
      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!
      Reply
  10. Valerie says:
    June 14, 2013
    Couldn't you just half the recipe to make it in a smaller crockpot?
    Reply
    • Cyd says:
      June 17, 2013
      We have only made it following the directions. So not quite sure how much you would have to alter the cooking time.
      Reply
  11. Shelia Harmon says:
    July 14, 2013
    Can you tell me how many servings this recipe will make?
    Reply
    • Joan says:
      July 22, 2019
      There is no "Magic" button under the picture. I'm interested in nutrition as well because we have several family members that need to know nutrition amounts. Thank you. I have gone back 4 times to find this button and I just don't see it.
      Reply
      • Cyd says:
        August 12, 2019
        Sorry Joan. The MAGIC buttons have been gone for a long time from our site. We lost them all after we did a site overhaul.
        Reply
  12. Heather Audrey Lapier says:
    July 18, 2013
    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.
    Reply
  13. Nichole says:
    August 3, 2013
    I love this dish! It's become one of my tried and true recipes. Everyone who's tasted it loved it. Thanks for sharing.
    Reply
  14. Barb T says:
    August 5, 2013
    I made this for company (total of 7 people), It lasted for 2 breakfasts. Second day I just nuked portions. It was very good.
    Reply
  15. Osha says:
    August 6, 2013
    How can I make this for a smaller family? Can I just cut the ingredients in half?
    Reply
    • Cyd says:
      August 6, 2013
      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! :)
      Reply
  16. ginger snap says:
    August 11, 2013
    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.
    Reply
  17. Anne Hilbert says:
    September 7, 2013
    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??
    Reply
    • Cyd says:
      September 9, 2013
      You could leave it out completely. Diced ham or bacon would also work well in this recipe.
      Reply
  18. Betty Paul says:
    September 7, 2013
    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.
    Reply
    • Sandy says:
      April 20, 2014
      I made it with Jimmy Dean hot sausage and Mexican cheese much better flavor
      Reply
  19. Valerie stamper says:
    October 16, 2013
    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!!!
    Reply
  20. Jo says:
    October 19, 2013
    do you cook the sausage befor putting it in the slow cooker?
    Reply
    • Cyd says:
      October 21, 2013
      Yes, cook the sausage before putting it in the slow cooker.
      Reply
    • geneva says:
      December 23, 2013
      I didn't cook it before I just put it in there and let it cook
      Reply
  21. Maryland says:
    November 1, 2013
    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! :)
    Reply
    • Cyd says:
      November 5, 2013
      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.
      Reply
  22. Brooke says:
    December 10, 2013
    Looks and smells good, but it's VERY bland.
    Reply
  23. Yadira Morales says:
    December 13, 2013
    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.
    Reply
  24. Carolyn says:
    December 20, 2013
    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.
    Reply
  25. Rue Mitchell says:
    December 21, 2013
    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.
    Reply
  26. geneva says:
    December 23, 2013
    I'm trying this out but I didn't cook the sausage before I put it in cause it will cook well in there.
    Reply
  27. michelle says:
    December 24, 2013
    Do you think you could add Salas? How muchwould you add?
    Reply
    • Cyd says:
      December 27, 2013
      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!
      Reply
  28. Jan says:
    December 27, 2013
    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.
    Reply
    • Carolyn says:
      June 16, 2014
      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!
      Reply
      • Helen says:
        June 6, 2015
        Totally agree! Much better to assemble it the night before, put in the fridge and bake it in the oven the next day. Slow cookers have too many variances and they don't always turn out well.
        Reply
  29. Jeanne says:
    January 13, 2014
    Just wondering if this keeps well. I am the only one who is up to eat breakfast and don't want to waste it!!
    Reply
    • Cyd says:
      January 13, 2014
      It should be fine for a couple of days. Just store it covered or in an airtight container.
      Reply
  30. Erin says:
    January 18, 2014
    I'd prefer egg whites only. How do I substitute?
    Reply
    • Cyd says:
      January 18, 2014
      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.
      Reply
  31. Maggie01 says:
    January 24, 2014
    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?
    Reply
  32. Alyssa says:
    March 6, 2014
    Approximately how many people does this dish feed?
    Reply
  33. Donna says:
    March 17, 2014
    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.
    Reply
    • Joan says:
      July 22, 2019
      It said serves 8 and to cook high for 4 hours or low for 87 hours...........look at the recipe
      Reply
  34. Melissa says:
    April 6, 2014
    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?
    Reply
  35. Sandy says:
    April 20, 2014
    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
    Reply
  36. Laurie says:
    April 29, 2014
    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!
    Reply
    • Cyd says:
      April 30, 2014
      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.
      Reply
  37. Sharon says:
    April 30, 2014
    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.
    Reply
  38. Kim rampier says:
    May 4, 2014
    Can you leave this on warm all night so it is still warm in the morning??
    Reply
    • Cyd says:
      May 5, 2014
      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.
      Reply
  39. Melanie Davis says:
    September 17, 2014
    Does this freeze well? Would you cook it all the way through & then freeze? Or assemble the casserole & then freeze?
    Reply
    • Cyd says:
      September 22, 2014
      Sorry we have not tried freezing this recipe before.
      Reply
  40. carolynn says:
    November 16, 2014
    Can you precooked the potatoes so that they are crispy?
    Reply
    • Cyd says:
      November 17, 2014
      We haven't tried precooking the potatoes. That sounds delicious to have them a little crispy! Let us know how it all turns out!
      Reply
  41. Sherry says:
    December 25, 2014
    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!
    Reply
  42. Jana says:
    June 18, 2015
    Hi, I'm a little unsure about one part of the recipe. Do you just pour the egg mixture over the top or pour half on after you add the sausage the first time, then half after you add sausage the second time?
    Reply
    • Cyd says:
      June 20, 2015
      Just pour the egg mixture over all at the end. I have done it where I will pour about 1/3 of the egg mixture over the first half of the recipe. It works either way.
      Reply
  43. Katie says:
    December 20, 2015
    The trick is to put in on KEEP WARM instead of LOW before you go to bed. It will be done when you wake up. If it isn't completely done yet, just up it to LOW for an hour while you get ready to leave.
    Reply
  44. Ashley says:
    December 25, 2016
    I found this recipe on Pinterest. My husband and I don't care for many vegetables so we used diced frozen potatoes, fully cooked bacon AND Jimmy Dean Maple sausage. I cooked on low for 8 hours. Checked the Crock Pot this morning and found excess water/grease on the top of the food. I will say that I found it extremely moist and wonderfully flavored. I used garlic powder, onion powder and a dash of salt. I will most definitely be making this again, next time Id like to try shredded frozen potatoes.
    Reply
  45. Danielle says:
    December 23, 2018
    Am I able to cut this recipe in half? I have a family of four, two being kids. Last year we had a lot left over.
    Reply
    • Cyd says:
      December 26, 2018
      You could cut it in half, but you may want to use a smaller slow cooker or it will be done cooking in less time. Watch it closely.
      Reply
  46. imsen says:
    February 7, 2022
    This sounds amazing, and I am so ready to try! Is there a reason why you opted for frozen spinach and not fresh? It was delicious and will definitely make this again. We are going to try your Italian Chicken crockpot meal next! Quick and Easy Family Recipes

    5 stars

    Reply
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