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
Looks and sounds like the Scouter’s Mountain Man Dutch Oven Breakfast, made it on many a trip out with the Scouts, back in the day.
Would love for you to give it a try to see what you think!
I’ve made this recipe for years, on repeat. It’s such an easy meal for my family of 5-my husband leaves for work at 6:30 so it’s wonderful to have a hot meal ready to go first thing. I add seasonings like ground mustard, a bit of cayenne pepper, etc and I prefer to use bacon. I’ve thrown homemade pesto in occasionally for a twist. It’s a family favorite!
Oh I’m so glad this has become a family staple that works so well for your family, and that you’ve found ways to customize it to make it work best for you! Thank you so much for your feedback and recipe rating!
Fantastic recipe! We had all of my family staying with us over the weekend and we all loved it! De-lish!!
Fantastic! So happy this was a hit with the whole crew!
Do you think you could double this recipe?
Hi Amanda! I’d use two crock pots as this recipe pretty much fills a 6 quart CP to the top.
Have you ever made this in an instant pot? Using refrigerated hashbrowns?
I haven’t, Nicole!
Can refrigerated hash browns be used instead of frozen? If so, does it change the cooking time?
Hi Nicole! I have never used refrigerated, but I do think that would cut the cooking time down significantly!
This recipe turned out fantastic both times I’ve made it. We made this for my son’s baptism and everyone raved about it.
I used an oval nonstick crockpot. I followed all the directions and did not thaw my hash browns. Cooked it on low for 8 hours and perfection.
I did skip the green onions. I didn’t measure the salt or pepper and added some to the frozen hash browns as well as the eggs.
I’m thrilled to hear this, Melissa! Thank you so much for your feedback and recipe rating!
This is a good base recipe but it needs more seasonings or a topping of sausage gravy to make it more interesting. I also don’t normally leave reviews but this is the worst recipe website I have seen in terms of ads and confusing nonsense before you get to the actual ingredients and directions. I hope the ad money is worth it – for the amount of people that may be brand loyal and come back, I’m sure there’s just as many that came once and will not be back.
I’m so sorry to hear about your experience on the site, MC! Please know that the best UX is always top of mind for me and I’m constantly trying to reduce the number of ads shown while also continuing to be able to offer my content for free. Can you tell me what you were viewing the site on (mobile, tablet, laptop, etc.)? Thanks so much.
The recipe itself turned out okay as far as 4 hours in the crockpot on low was fine for the 30oz of (partially thawed) hashbrowns without burning, but I feel that it lacked flavor! Suggest adding some sautéed onions or garlic or even a can of green chiles to the layers of potatoes. Of course, you can always use Cholula or ketchup to season also!
For sure! We haven’t had any complaints of lack of flavor but this recipe is easy to customize using any of the additions you mentioned!
I live this recipe make it once a month for men’s breakfast they love i
I’m so glad to hear it, Patricia! Thank you for the feedback!
I am planning on making this on Sunday for a family brunch. We’ll have 11 adults and 8 kids under 10. Will one pot be enough or can I either double it in the crock pot or 1 1/2? If so, how long would you suggest cooking in the crock pot? Can’t wait to try it!
Hi Terri! This recipe already pretty much fills a 6 quart crock pot so if doubling (which I would recommend for the amount of people you’re feeding) I would try and find a second 6 quart crock pot to use, OR you could make one batch in the crock pot, and bake this recipe in the oven! https://iowagirleats.com/gluten-free-breakfast-casserole/
Made this today for breakfast and it was GREAT! Easy to make….everyone loved it!!
Awesome!! So glad it was a hit, Louise! Thank you so much for your feedback and recipe rating!
How long ahead of cooking time can this be prepared? I have a timer on my crockpot so I won’t have to be up at 12:00 a.m. to prep and then turn on the crockpot for breakfast at 9 a.m.