Slow Cooker Sausage Breakfast Casserole Recipe

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.

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.

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

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).

RELATED RECIPE:  HAVE YOU TRIED OUR HASH BROWN AND EGG BREAKFAST CASSEROLE?  IT’S A FAMILY FAVORITE AND IS ABSOLUTELY FOOLPROOF!

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

• Easy Blackberry and Cream Cheese Danish
• Lemon Donuts with Blueberry Frosting
• Cinnamon French Toast Bites
• Turkey Sausage Breakfast Sliders
• Homemade French Toast Sticks

Serves: 8 servings

Slow Cooker Sausage Breakfast Casserole Recipe

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

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

Did you know we have a YouTube Channel?
If you love this slow cooker breakfast sausage casserole, you’ll love our scrambled egg breakfast muffins. Watch how to make them below: