October 19, 2018

Crock Pot Breakfast Casserole

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This Crock Pot Breakfast Casserole is a recipe I experimented with until I got it just right.

We often have family over on weekends, and I wanted a breakfast dish I could prepare the night before and have waiting for us the next morning. It’s especially nice on a Sunday morning, when we have to hurry along to our early church service. Much better than serving everyone cold cereal!

(Post modified with new photos on 7/27/22.)

While experimenting, I found that many of the crock pot dishes were not very pleasant looking to serve. This one passed my test by having that “casserole” look to it, which was enhanced when I transferred it to a large serving platter.

Ingredients for Crock Pot Breakfast Casserole

See full recipe in its entirety at the bottom of this post.

ground bulk pork sausage
frozen hash browns (the cubed kind)
cheddar cheese
large eggs
whole milk
diced green chilies
dried minced onion
kosher salt
freshly ground black pepper
your favorite salsa (See my Homemade Recipe Here)

Instructions for Making This Recipe

You’ll want to start this recipe the night before you plan to serve it. I will usually wait as long a possible to begin–even eleven o’clock, if possible.

Gather your ingredients so that you have everything close at hand on the counter or table.

For this recipe you’ll need a large slow cooker. I believe mine is 6 or 8 quarts.

Prepare the Ingredients

Using a box grater, grate the cheddar cheese.

Brown the pork sausage in a large skillet.

While it’s technically okay to cook raw pork sausage in the crockpot, browning it ahead of time gives it a nice color and adds more flavor to the dish.

Assemble the Casserole

Spray a large crock pot with non-stick cooking spray. Place frozen hash browns on the bottom. Layer on top of the hash browns half of the cooked sausage and half of the grated cheddar cheese. Repeat once more.

In a large bowl, whisk together the large eggs, whole milk, diced green chilis, dried minced onion, kosher salt, and freshly ground black pepper.

Drizzle the egg mixture over the top of the sausage and cheese layers. Cover and cook on low for 7-8 hours or until eggs are set.

Depending on what time you want to serve breakfast, you may lower the heat temperature to WARM once it has finished cooking. You can even turn the crock pot completely off 30-40 minutes prior to eating, to allow the casserole to cool enough for serving.

I like to turn the casserole out onto a large platter for serving. Do this twice so that the casserole is inverted right-side up.

This recipe will serve 6-8 people.

Serve this Crock Pot Breakfast Casserole with your favorite salsa. See my Homemade Salsa Recipe Here.

Browse more Breakfast Ideas Here. View more Slow-Cooked Recipes Here.