Crock Pot Breakfast Casserole

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! 

Serving the Breakfast Casserole with Homemade Salsa

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.

 

Ingredients for Crock Pot Breakfast Casserole

  • 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.

Ingredients for the Breakfast Casserole

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

8 quart Crock Pot

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

Layering the Hash Browns, Sausage and Cheddar Cheese

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.

Pouring Egg Mixture over the Sausage and Cheese

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.

Crock Pot Breakfast Casserole Inverted onto a Platter

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.

Serving Crock Pot Breakfast Casserole with Homemade Salsa

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. 

Recipe for Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole

Here's a recipe I experimented with until I got it just right. It's so nice to prepare the ingredients the night before, set it to cook, and wake to a warm breakfast. Enjoy!
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Course: Breakfast
Cuisine: American
Keyword: Cheddar Cheese, Crock-Pot Recipes, Eggs, Sausage, Slow-Cooked Recipes
Prep Time: 18 minutes
Cook Time: 7 hours
Total Time: 7 hours 18 minutes
Servings: 8

Equipment

Box Grater
Glass Measuring Cups
Stainless Wire Whisk
Slow Cooker

Ingredients

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 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 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

  • Using a box grater, grate the cheddar cheese. 
  • 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. 

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 994mg | Potassium: 541mg | Fiber: 2g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 9mg | Calcium: 291mg | Iron: 3mg
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