Dump sausage, peppers, and eggs into your slow cooker and cook it until you're ready to eat this slow cooker sausage breakfast casserole.
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.
Recipe Ingredient Notes
To make this slow cooker sausage breakfast casserole, you will need the following ingredients:
- Package of hash browns (frozen and shredded)
- Ground sausage (browned and drained)
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Onion
- Green pepper
- Red Pepper
- Eggs
- Milk
- Salt
- Black pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Slow Cooker Sausage Breakfast Casserole
- 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 ½ 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 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).
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Slow Cooker Sausage Breakfast Casserole Recipe
Dump sausage, peppers, and eggs into your slow cooker and cook it until you're ready to eat this slow cooker sausage breakfast casserole.
Serving servings
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 ½ 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).
- Recipe slightly adapted from Jimmy Dean.
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
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