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This Crock Pot Breakfast Casserole is a recipe I experimented with until I got it just right. Made with sausage, eggs, hash browns, cheese, and a little heat from green chiles, it’s perfect for busy weekends.

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!

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 the full recipe at the bottom of this post.)
Instructions for Making This Recipe
You’ll want to start this recipe the night before you plan to serve it. I usually wait as long a possible to begin–even midnight or later, 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.
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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.
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Crock Pot Breakfast Casserole
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 pound ground bulk pork sausage (browned and drained)
- 3 cups frozen hash browns (the cubed kind)
- 8 oz. cheddar cheese (shredded)
- 10 large eggs
- 1 cup whole milk
- 4 oz. chopped green chilis
- 2 tablespoons dried minced onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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 midnight, 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, but you could probably go as small as a 4 quart and be fine. Although you may need to reduce the cooking time.
Prepare the Ingredients
- Brown the pork sausage in a large skillet.
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. )
- Serve with your favorite salsa. This recipe serves 6-8.
I would like to try this recipe, do you cook it in the crock pot covered or uncovered?
Covered. 🙂 Hope you enjoy it!
Deborah, Can i use fresh potato's?
Hi there. Yes, I believe using fresh potatoes would work just fine.
Can I cook this on high?
Hi Heather, yes, you may, but it would be for half the time directed, so 3.5 – 4 hours.