Crockpot Breakfast Casserole is the perfect breakfast recipe to feed a hungry crowd, or make for meal prep. Cheesy, hearty, and hands OFF!
The holidays are steeped in tradition for my family. Whether it’s Christmas, Easter, or Thanksgiving we always kick things off with a scoop of hot and hearty Crockpot Breakfast Casserole (plus a pan of Gluten Free Cinnamon Rolls and bottomless mimosas)!
Heck we even schedule our family’s birthday celebrations around brunch time so we can serve this easy crock pot breakfast casserole as the main event. It is a CINCH to assemble, feeds an army, and is loved by all.
Whether you’re looking for a hearty breakfast to feed a large group for the holidays, serve as BFD (my kids LOVE this) or for make-ahead breakfasts all week long, this slow cooker breakfast casserole covers it all.
Watch How to Make It
Main Ingredients Needed
Crockpot Breakfast Casserole calls for a handful of everyday ingredients that are layered in the crock pot before pushing on. So, so simple. The recipe is naturally gluten free and versatile too. Here’s what you’ll need:
- Frozen shredded hash browns: I like Ore Ida brand, which is gluten free and holds up well to slow cooking. No need to thaw them or anything before tossing into the crock pot.
- Breakfast sausage: I like Jimmy Dean brand which, again, is gluten free. Feel free to use the maple or spicy varieties, though I always go with the classic mild breakfast sausage.
- Shredded cheeses: Both shredded cheddar cheese and shredded mozzarella cheese ensure each bite of this breakfast casserole is satisfying and totally irresistible.
- Green onions: Sliced green onions provide a pop of color and flavor to this dish. Feel free to slice up a few extra to top each bowl with.
- Milk: Whatever you’ve got on hand. I’ve used everything from unsweetened almond milk to whole milk.
- Eggs: Can’t have breakfast casserole without it! I recommend using large, in-shell eggs vs an egg product.
Variations
Clearly this is a super classic breakfast casserole recipe – potatoes, meat, and cheese. That said, it’s very easy to customize. Here are some ideas:
- Switch up the meat. Use bacon or diced ham instead of sausage, or veggie crumbles to keep this recipe vegetarian. Costco has big bags of pre-crumbled cooked bacon that are actually very high quality!
- Add veggies. Diced bell peppers and onions, sauteed mushrooms, or even green chiles, would be a delicious addition to the green onion layer of the breakfast casserole.
- Choose a different cheese. Smoked gouda, fontina, colby jack, monterey jack, or pepper jack cheeses would all be delicious in here.
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Pin ItWhat Size Crock Pot To Use
As written, this slow cooker breakfast recipe will fill a 6-quart crock pot and feed 8-10 hungry folks. Many people have successfully halved this recipe using a smaller crock pot – you’ll just need to reduce cooking time a bit.
This recipe is great because you can cook it overnight on LOW for 8-9 hours, or cook on HIGH for 4 hours. Have someone turn it on in the morning when they wake up and get coffee started, and the breakfast casserole will be ready by brunch time!
Great for Meal Prep
What I especially love about this recipe is that it reheats beautifully so you can scoop individual portions of the cooked casserole into glass storage containers then reheat in the microwave each morning for a nearly instant, protein packed breakfast.
My middle child loves a hot and hearty breakfast vs cold cereal, so he gets very excited when I have this breakfast casserole on hand to heat up for his breakfast — or even as an after school snack.
Best Tips for Success
Crockpot Breakfast Casserole isn’t rocket science — layer the ingredients into a crock pot then turn it on. BUT, after making this recipe countless times over the years, I do have a few tips for success!!
- Cook through: a browned top on this casserole is not indicative of a cooked center. Especially when you cook it on high, the casserole might appear done based on the browned appearance of the top after even 2 hours. But the center won’t be cooked all the way through so keep (slow) cooking!
- Nonstick spray: spray the sides of the crock pot very well with nonstick cooking spray before adding the ingredients to ensure each scoop comes out cleanly.
- Use a liner: alternatively, you can use a slow cooker liner to make clean up a breeze. My Mom usually does this.
How To Make Crockpot Breakfast Casserole
Start by spraying a 6-quart crock pot with nonstick spray then spread frozen shredded hash browns in an even layer on the bottom. Like I said, I prefer Ore Ida because the quality is very consistent.
Next add a layer of browned and drained breakfast sausage. You can brown/drain/refrigerate the breakfast sausage several days ahead of time.
The next layer is equal amounts of shredded cheddar cheese and mozzarella cheese, followed by a flavorful layer of chopped green onions.
Repeat the hash brown, sausage, and cheese layers one more time then whisk eggs with milk, salt, and pepper and pour the egg mixture evenly over the top of the casserole.
Pop the lid on top then cook for 4 hours on HIGH, or 8 hours on LOW, or until the top of the breakfast casserole is golden brown, and the center is set.
Look at those layers of flavor!!
What to Serve with Crockpot Breakfast Casserole
Although it is completely delicious and satisfying all on it’s own, we like to serve Crockpot Breakfast Casserole with a toppings bar including:
- Chopped fresh green onions
- Salsa
- Bacon bits
- Sliced or diced avocado
- Pickled jalapenos
- Gluten Free Flatbread (breakfast taco, anyone?)
A fresh fruit salad and pan of Gluten Free Cinnamon Rolls are always nearby too!
Storage Tips
Feel free to dig into the crockpot egg casserole as soon as its done, then top with your favorite toppings (or not, if you’re a purist) and dig in! Like I said though, this casserole reheats super well. Here’s what to do:
- To store: Scoop individual sized portions of leftovers into glass storage containers with lids then refrigerate for 3-4 days.
- To reheat: Microwave individual sized portions for 1-2 minutes, stirring halfway through, or until warmed through. I like to break the scoop of breakfast casserole up a bit before microwaving to ensure it reheats evenly.
- To freeze: Freeze individual sized portions in freezer-safe containers. Microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is warmed through.
That’s all she wrote! Whether you serve this hot and hearty breakfast casserole for your next holiday get together, or weekend brunch – I hope you love it – enjoy!
More Hearty Breakfast Recipes You’ll Love
- Gluten Free Quiche
- Billionaire Bacon
- Gluten Free Breakfast Bombs
- Cheesy Ham and Hash Brown Casserole
- Gluten Free Breakfast Casserole
- Gluten Free Cinnamon Rolls
- Baked Oatmeal Cups
- Mini Egg Bites
- Gluten Free French Toast Casserole
Equipment
Ingredients
- 30 oz frozen shredded hash browns, Ore-Ida recommended
- 1 lb breakfast sausage, browned and drained, Jimmy Dean recommended
- 8 oz shredded cheddar cheese
- 8 oz shredded mozzarella cheese
- 3 green onions, chopped
- 12 large eggs
- 1/2 cup milk, any kind
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Spray a 6-quart crock pot with nonstick spray then arrange half the hash browns into the bottom. Layer in half the cooked sausage, half of each kind of cheese, and the green onions. Repeat the hash brown, sausage, and cheese layers.
- In a large bowl, whisk together eggs, milk, salt, and pepper, then slowly and evenly pour over the top. Cook on HIGH for 4 hours, or LOW for 8 hours, or until eggs are set in the center. Scoop into bowls then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I used hash brown patties. Worked great!
Oh good to know! Thanks for your feedback, Linda!
I was just wondering about that!
I made this recipe last night and my whole family loved it, picky kids included!
Wohoo! Love to hear it, Alexa! Thank you so much for your feedback and recipe rating!
Ver good and easy to make.
I’m so happy to hear this, Peg!
Can you make ahead and refrigerate?
Hi Megan! Do you mean fully cook through and then refrigerate? If so, yes you can do that! Reheat individual servings in the microwave.
Can this be baked in the oven vs a crockpot? Temp? Time?
Here is my baked breakfast casserole recipe! https://iowagirleats.com/gluten-free-breakfast-casserole/
I make this but I use ore Ida southern potatoes with onions and peppers in it, I also add cubed ham and bacon along with the sausage and add both cheddar and Colby jack cheese, my coworkers always ask me to make this for our breakfast potluck.
YUM! Sounds delicious, JoAnne! Love that this has become an office fave!
The ingredients themselves are good, but the ratios are off. There’s too much potato and not enough meat. The time also seems way too long; the potatoes were completely mush after 8 hours on low. I’ll try this again with twice as much sausage and less hashbrowns for 5-6 hours on low. I would also wait until the last hour to put the second layer of cheese on so that it doesn’t burn.
I’m sorry to hear this, Kari! Can you tell me what size of crock pot you used, and if it typically cooks hot?
So is it determined that 8-9 hours on low is too long? I want to make this for my coworkers and a crockpot so it’s easy because I start two hours before they do but definitely do not want it to be mushy.
Hi Angie! The cooking times listed are what I have used for a decade+.
This is absolutely delicious! I have a 4qt crock pot, which I used and adjusted the amount of each ingredient. My husband and I had this for breakfast on Thanksgiving morning and again on the day after (black Friday) with at least another two servings in the refrigerator. Be careful, this recipe is NOT calorie free! :-) Then again, we’re into the holiday season, LOL. Five stars! I highly recommend for a large family or those who love leftovers.
Hello from the Scotland.
I am intrested in trying this out but we don’t have frozen shredded hash browns. Would it be as good if I shredded fresh potato?
kind regards,
Thomas
Hello, Thomas! I haven’t tried this, but it could work. What I would do is rinse the shreds very well then squeeze them very dry of excess moisture before using. Let us know how they turn out!
Weather using frozen or fresh you should always squeeze any excess water from the shredded potatoes.
This recipe calls for frozen hash brown potatoes. There won’t be any liquid to squeeze out because they are added to the crock pot frozen, not thawed.
I added bacon bits in the recipe in addition to the sausage and my family loved it. Will be making again..
Love that, Melissa!! Thank you so much for your feedback and recipe rating!
The recipe for the breakfast casserole seems to be a delicious and simple meal which is right up my alley. Ihave some experience with a crockpot but it’s been awhile so this will be a perfect starter. Thanks a bunch and I’ll keep you informed as to the finished product.
That sounds great – I hope you love it!
Will this feed 10 m-12 ladies?
It’s just my husband and I camping and this recipe would feed alot. If I want to make half the amount, would I just half all of the ingredients and cooking time in the crockpot?
Hi Jennifer! Yes you can halve all the amounts of the ingredients – I can’t say for sure how much the cooking time would be affected, but it would take less than the recipe states for sure.
Is it possible to use another frozen potatoes, if we dont have the shredded type? I ended up buying the frozen cubed potatoes with green pepper and onion. Would that work the same?
Thanks,
Yes that’s ok!