If you’re like me and mornings can sometimes feel a bit hectic, this Sausage Breakfast Casserole in the Crockpot Recipe is a total game-changer. I love this recipe because it lets you wake up to a warm, hearty breakfast without any last-minute scrambling. The crockpot does all the work while you enjoy a relaxing morning, and the flavors? Absolutely comforting and satisfying with every bite.
This filling casserole blends breakfast sausage, hash browns, eggs, and cheese into one delicious dish that’s perfect for feeding a crowd or prepping ahead for busy weekdays. Trust me, once you try this Sausage Breakfast Casserole in the Crockpot Recipe, you’ll find yourself making it again and again for weekend brunches, holiday mornings, or even lazy Sunday breakfasts that turn into lunch.
Why You’ll Love This Recipe
- Set It and Forget It: This recipe lets your crockpot do all the work, so your mornings are stress-free.
- Feeds a Crowd: Perfect for family breakfasts or brunch gatherings with minimal effort.
- Customizable Comfort: You can easily swap veggies or seasonings to suit your taste.
- Family-Approved Flavor: My family goes crazy for the cheesy sausage and fluffy eggs combo every time.
Ingredients You’ll Need
Each ingredient in this Sausage Breakfast Casserole in the Crockpot Recipe complements the others perfectly, creating a hearty, flavorful meal. I find that simple, fresh veggies paired with good-quality sausage and sharp cheddar really make the dish shine.
- Frozen Hash Browns: Using frozen saves prep time and adds that perfect crispy-soft texture after cooking.
- Green Bell Pepper: Adds a subtle sweetness and fresh crunch—you can dice it finely or leave it chunkier for texture.
- Red Onion: I love how the mild sharpness balances out the richness of the sausage and cheese.
- Breakfast Sausage: Make sure to cook it beforehand to avoid excess grease and get that savory flavor right.
- Sharp Cheddar Cheese: The sharpness adds a nice tang and melts beautifully into the casserole.
- Eggs: Acts as the binder, turning the casserole into a fluffy, custard-like delight.
- Milk: Keeps the eggs creamy and light without weighing down the dish.
- Seasonings (Salt, Pepper, Cajun Seasoning): Simple but essential for balancing flavors—you can adjust spice levels to your liking.
Variations
I love to experiment with this Sausage Breakfast Casserole in the Crockpot Recipe depending on what’s in my fridge or what my family is craving. Feel free to customize and make it your own—this recipe is a fantastic canvas for creativity!
- Veggie Swap: I’ve swapped bell peppers for mushrooms or spinach and loved the extra earthiness.
- Cheese Choices: Sometimes I use pepper jack for a little kick or mozzarella for a milder melt.
- Meat Alternatives: Turkey sausage works great if you’re looking for a leaner option.
- Spice it Up: Adding a pinch of smoked paprika or extra Cajun seasoning really amps up the flavor.
How to Make Sausage Breakfast Casserole in the Crockpot Recipe
Step 1: Layer with Love
Start by lining your crockpot with a liner or giving it a good spray with cooking spray to prevent sticking. Lay half of the frozen hash browns on the bottom and season lightly with salt and pepper—you’ll want to be conservative here because you can always add more later. Next, scatter half of the diced green bell pepper and red onion over the potatoes, followed by half of your pre-cooked sausage. Finish this layer with a generous sprinkling of sharp cheddar cheese. Repeat this layering once more, seasoning the second layer of hash browns again to ensure every bite is flavorful.
Step 2: Mix and Pour the Egg Mixture
In a separate bowl, whisk together the twelve eggs, milk, salt, pepper, and a touch of Cajun seasoning if you like that added kick. The egg mixture will soak into the layers, turning the whole casserole into a fluffy, rich feast. Pour this mixture evenly over the layered ingredients in the crockpot—but don’t stir! You want to keep those beautiful layers intact for the perfect texture.
Step 3: Slow Cook to Perfection
Pop the lid on and cook on low for about 6 to 8 hours or on high for 3 to 4 hours. I always recommend starting around six hours on low if you’re planning ahead overnight. The casserole will be set, golden, and bubbling when it’s ready. Since every crockpot is a little different, keep an eye on the last hour so it doesn’t overcook—it should be firm but moist.
Pro Tips for Making Sausage Breakfast Casserole in the Crockpot Recipe
- Use a Crockpot Liner: It makes cleanup so much easier, especially with cheesy, eggy dishes.
- Avoid Over-stirring: Pour the egg mixture gently without mixing layers to keep the texture just right.
- Cook Sausage Ahead: Browning the sausage beforehand reduces grease and boosts flavor.
- Check Doneness Early: Crockpots vary—start checking 30 minutes before expected finish to avoid drying out your casserole.
How to Serve Sausage Breakfast Casserole in the Crockpot Recipe
Garnishes
I love topping this casserole with a sprinkle of freshly chopped green onions or a dash of hot sauce to bring zing and freshness. Some mornings, I add a little dollop of sour cream or a few slices of ripe avocado for creamy richness. It’s those finishing touches that really make it feel special.
Side Dishes
This casserole pairs beautifully with a light fruit salad or some fresh berries to cut through the richness. If you want something warm, simple buttered toast or even crispy bacon on the side never disappoints. It’s a complete morning feast that’s balanced and satisfying.
Creative Ways to Present
For special occasions, I like to serve this in individual ramekins cooked off in the oven for a personal touch. Another fun idea is layering with colorful veggies like red and yellow peppers for a festive look. You could even make mini casseroles in muffin tins for adorable grab-and-go servings perfect for brunch parties.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to four days. This casserole reheats wonderfully in the microwave or oven, and it still tastes fresh and flavorful. Plus, it makes for a quick breakfast or snack when life gets busy.
Freezing
One of the best things about this Sausage Breakfast Casserole in the Crockpot Recipe is how well it freezes. I portion it out into meal-sized containers and freeze for up to two months. When you thaw and reheat, it’s almost as good as freshly made, making it perfect for meal prep.
Reheating
To reheat, I usually pop a portion in the microwave for 1-2 minutes or into a 350°F oven covered with foil for 15-20 minutes. This keeps the casserole moist and prevents it from drying out. Adding a little splash of milk before reheating can help keep that creamy texture intact, too.
FAQs
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Can I use fresh potatoes instead of frozen hash browns?
Absolutely! If you prefer, you can use freshly grated potatoes, but keep in mind they might release more moisture and could require a longer cooking time. Make sure to squeeze out excess moisture from fresh potatoes to avoid a soggy casserole.
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What if I don’t have a crockpot liner?
No worries—just generously grease the crockpot with cooking spray or butter. The liner is a nice convenience to make cleanup easier, but careful greasing works just as well to prevent sticking.
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Can I prepare this casserole the night before?
Yes! You can assemble everything in your crockpot insert, cover, and refrigerate overnight. In the morning, just pop it on the crockpot to cook—it’s a fantastic way to save time.
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Is it possible to make this recipe vegetarian?
Definitely. Swap out the sausage for a plant-based meat substitute or add extra veggies like mushrooms and spinach for a delicious vegetarian version.
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How do I know when the casserole is fully cooked?
The casserole should be set and slightly golden on top, with no liquid egg visible. You can also insert a knife in the center—if it comes out clean, it’s ready to serve.
Final Thoughts
This Sausage Breakfast Casserole in the Crockpot Recipe has become a beloved staple in my kitchen because it brings ease and deliciousness together like few breakfasts do. I genuinely enjoy how it fills the house with amazing aromas and gives everyone something warming and satisfying first thing in the morning. I encourage you to try this out on your next leisurely morning or when you want an effortless meal that feels like a hug on a plate—your family will thank you!
PrintSausage Breakfast Casserole in the Crockpot Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This hearty and delicious sausage breakfast casserole is an easy make-ahead meal perfect for busy mornings or weekend brunches. Layers of crispy hash browns, sautéed breakfast sausage, fresh vegetables, sharp cheddar cheese, and a seasoned egg mixture slow cook together to create a flavorful and comforting dish that serves up to 10 people.
Ingredients
Main Ingredients
- 32 oz Bag of Frozen Hash Browns
- 1/2 Green Bell Pepper, Diced
- 1/2 Red Onion, Diced
- 1 lb Breakfast Sausage, cooked and crumbled
- 2 cups Grated Sharp Cheddar Cheese
- 12 Eggs
- 1 cup Milk
Seasonings
- Salt, to taste
- Black Pepper, to taste
- Cajun Seasoning, optional, to taste
Instructions
- Prepare the Crockpot: Line your crockpot with a crockpot liner or spray the inside generously with cooking spray to prevent sticking and make cleanup easier.
- Layer Hash Browns: Place half of the frozen hash browns evenly on the bottom of the crockpot. Season lightly with salt and pepper to taste, remembering that you can add more seasoning later.
- Add Vegetables: Sprinkle half of the diced green bell pepper and red onion over the hash browns. You can adjust the amount or omit vegetables based on your preference.
- Add Sausage: Distribute half of the cooked and crumbled breakfast sausage on top of the vegetables for a rich meaty layer.
- Add Cheese: Sprinkle 1 cup of the grated sharp cheddar cheese evenly over the sausage layer.
- Repeat Layers: Repeat the layering process by adding the remaining hash browns, seasoning again with salt and pepper, followed by the remaining vegetables, sausage, and the last cup of cheese.
- Mix Eggs and Milk: In a medium bowl, whisk together the 12 eggs, 1 cup of milk, salt, pepper, and optional Cajun seasoning until fully combined and slightly frothy.
- Pour Egg Mixture: Slowly pour the egg mixture evenly over the layered ingredients in the crockpot. Avoid stirring to keep the layers intact.
- Cook: Place the lid on the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking times can vary depending on your crockpot, so check for a fully set egg and browned top when done.
- Serve: Once cooked, slice the casserole and serve warm. This dish pairs well with fresh fruit or toast for a complete breakfast.
Notes
- Use a crockpot liner or non-stick spray to simplify cleanup.
- Season lightly during layering as additional seasoning can be added later if needed.
- Feel free to customize veggies or omit them according to taste.
- Cooking times may vary depending on the specific slow cooker model; adjust accordingly.
- Leftovers can be refrigerated and reheated for a quick breakfast the next day.
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 260 mg