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 am making this today, do you have to cook the sausage first?
Yes! It should be browned and drained if needed first.
I’m not a breakfast food person, not a big fan of eggs. But this recipe has a ton of other things in it that I love. So I gave it a shot, it was so good. I had a big helping and my husband, who loves breakfast food, had 2 helpings. It makes a lot, it will be perfect for family Christmas breakfast, I will defintely make it again, maybe even add some ham and green peppers. I will also try putting some sausage gravy on my serving next time.
I do wonder if you could cook it part way the night before and finish it off in the morning. It takes to long to cook to have it at a regular breakfast time.
Hi Pam! I’m so glad this was a winner for you, even though you’re not big on breakfast foods! You can cook this on low for 8 hours then if your crock pot has a “warm” setting, it can stay on that for awhile.
I have made this recipe several times and it has been a big hit each time. I make it with the sausage but add bacon and ham. I also add green peppers and canned mushrooms. For cheeses I do the 2 in the recipe but add Pepper Jack. I use 1/2 & 1/2 instead of milk.
Sounds so delicious and decadent, Denise! Thank you so much for your feedback and ideas!
How long would you cook this in a 3-quart crock pot for?
Hey James! Are you halving the recipe? I ask because as written it fills a 6 quart crock pot. If you’re halving for a 3 quart, I’d plan on 2-3 hours on high.
do you have a mac & cheese crock pit revipe
Hi Rose! I don’t – gluten free noodles can be tricky to cook and deal with on the stove, and in my experience, they don’t hold up well in the crock pot.
Could I use blended cottage cheese with the eggs instead of milk? I was also thinking of adding a jar of salsa for a “tex-mex” mix. Would that get too watery?
Hey Jacquelynn! I haven’t tested this recipe with either of those swaps. I’m leaning toward the cottage cheese swap for milk being ok, but the jar of salsa would definitely make the dish watery. We usually spoon salsa on top of each scoop of the cooked breakfast casserole.
Can I use the diced southern potatoes diced frozen potatoes instead of shredded?
Hi Fran! I’ve only ever made this recipe with shredded hash browns, but that should work!
Hi Kristin!
This looks SO yummy! I have a friend coming from out of town for the weekend and I’d like to make this: We’ll be having breakfast out the first morning and this crock pot dish the second. I do have to tweak a couple of things because of serious health issues but my only question is is: I can have potatoes but only if I prep them myself (they must be soaked 3 or more hours to release potassium) SO: I will be halving your recipe and not using store bought hash browns. About how many potatoes will I need (ball park figure) to shred to equal half of the called for hashed browns? Thanks so much!
Hi Ellen! It’s very difficult to say because potatoes come in all sizes, but a quick google search just said that 30oz of hash browns, which is close to 2lbs, should be around 6-8 medium sized potatoes. I would weigh your potatoes to get to just shy of 2lbs!
Can you substitute the sausage with cooked bacon and/or ham?
Sure!
I would like to make this in the oven. Have you done this before? If so, how long would it take to bake?
Hi Wanda! Here’s my oven-baked version of hash brown casserole: https://iowagirleats.com/gluten-free-breakfast-casserole/
making this for in-between church services tomorrow morning. it’s going to be more than 10 people so I got a 3 lb roll of Jimmy Dean breakfast sausage, 28 eggs and using more cheese and hash browns. I hope it all fits in my 7 qt crock pot!! lol
it looks like your crock pot had room. so.. fingers crossed!!
Oh wow! The recipe as written pretty much fills my 6 quart, so let us know how it goes!!
Family with hungry teenagers LOVED this! Thank you for sharing!
LOVE to hear this, Michelle!! Thank you so much for your feedback and recipe rating!
Kristin, this Crockpot Breakfast Casserole recipe is a game-changer! Perfect for busy mornings or hosting brunch, it’s simple, hearty, and packed with flavor. Loved the layering tips and variations – can’t wait to try it with some sautéed veggies and pepper jack cheese. Thanks for sharing such a versatile and family-friendly dish
You are so welcome — I hope you love it!
How long should I cook it if I make 1.5 or the recipe? And will that all fit in a 6 qt crockpot?
Hi Kara! As written this recipe fills a 6 quart crock pot, so you’d need 2 CPs to 1.5 or 2x it!
Absolutely delicious!
I put the ranchero chicken on top of melted shredded pepper jack and Mexican cheese blend tostadas followed by a little spicy guacamole and it was outstanding. Rich flavors! Will definitely make again!
I’m so glad to hear you tried the Ranchero Chicken recipe, AJ! Thanks so much for your feedback!