Good morning, sunshine! Whether you’re gearing up for a busy day or gathering loved ones for a leisurely weekend brunch, this crockpot breakfast casserole is the ultimate solution. It’s hearty, customizable, and—best of all—it practically cooks itself while you get to sip on coffee and relax. Inspired by my need for fuss-free mornings, this dish combines all your breakfast faves into one delicious, set-it-and-forget-it masterpiece.
If you’re craving an easy breakfast that feeds a crowd, this one’s for you—it’s warm, savory, and absolutely irresistible!
Why You’ll Love This Recipe
- Effortless Prep: Just layer your ingredients and let the crockpot do all the work.
- Customizable Goodness: Easily swap in your family’s favorite veggies, cheeses, or proteins to suit your taste buds.
- Make-Ahead Magic: Perfect for busy mornings or hosting brunch—it’s ready when you are!
- Feeds a Crowd: This casserole serves about 8–10 people, making it great for holidays or gatherings.
Ingredients Breakdown
Essentials:
- Hashbrowns: Go for frozen shredded hashbrowns for convenience. No need to thaw!
- Breakfast Sausage: Use your favorite—pork, turkey, or even veggie sausage works here.
- Eggs: The base that holds everything together. Use large eggs for best results.
- Milk: Adds creaminess—whole milk is ideal, but a dairy-free alternative can be substituted.
- Cheese: Shredded cheddar or a cheese blend makes this rich and melty, but feel free to experiment.
- Veggies (Optional): Diced bell peppers, onions, or spinach add color and nutrients.
- Seasoning: Salt, pepper, garlic powder, and a pinch of paprika to bring it all together.
Pro Tips: If you like a smoky kick, try smoked paprika or a dash of chili powder. No sausage on hand? Crumbled bacon or diced ham works beautifully too!
Step-by-Step Instructions
Let’s get started! Here’s how to turn these simple ingredients into crockpot breakfast magic:
- Cook the Sausage: In a skillet, cook the breakfast sausage until browned and cooked through. Drain off any excess grease.
- Layer Up: Spray your crockpot with nonstick cooking spray to avoid sticking. Begin layering—start with a third of the hashbrowns, followed by a layer of cooked sausage, veggies (if using), and cheese. Repeat two more times until all ingredients are used up.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Pour evenly over the layers in the crockpot.
- Cover and Cook: Set your crockpot on low for 6–8 hours or high for 3–4 hours, until the eggs are set and fully cooked.
Chef’s Tips and Tricks
- Prevent Overcooking: Use a thermometer to check the internal temp near the end of cooking—it should reach 160°F for perfectly cooked eggs.
- Prep Ahead: Assemble the layers the night before, cover, and refrigerate. Add the egg mixture in the morning and start the crockpot.
- Extra Creaminess: Stir in a dollop of sour cream or cream cheese into the egg mixture for an even creamier texture.
Recipe Variations and Serving Suggestions
- Vegetarian Version: Omit the sausage and add more veggies like zucchini, mushrooms, or tomatoes.
- Southwestern Spin: Add diced jalapeños, black beans, and pepper jack cheese for a Tex-Mex twist.
- Pairings: Serve with fresh fruit, a side of toast, or even a dollop of salsa or hot sauce for some added flavor.
FAQs
Can I freeze leftovers? Yes! Portion into airtight containers and freeze for up to 3 months. Reheat in the microwave or oven.
How long can I store this in the fridge? Store in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for quick breakfasts!
Can I use fresh potatoes instead of frozen hashbrowns? Absolutely. Grate your potatoes, squeeze out the excess moisture, and use them as you would the frozen version.
Recipe Card
Crockpot Breakfast Casserole
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on low (or 3–4 on high)
- Servings: 8–10
Ingredients:
- 1 lb breakfast sausage
- 1 (32 oz) bag frozen shredded hashbrowns
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- Optional: diced veggies (bell peppers, onions, spinach, etc.)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions:
- Cook sausage and drain any grease.
- Layer hashbrowns, sausage, veggies, and cheese in the crockpot.
- Whisk together eggs, milk, and seasonings. Pour over layers.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
I hope this crockpot breakfast casserole becomes a staple in your kitchen like it is in ours. Whether it’s for a family breakfast or feeding a crowd, it’s sure to please everyone at the table. Happy cooking! Don’t forget to share your creation with me using #TheKitchensAid—I’d love to see it!
