About the Recipe
1 pound package frozen shredded hash brown potatoes
½ pound breakfast sausage
½ pound bacon cooked and crumbled
2 cups shredded cheddar cheese divided
½ medium sweet onion diced
½ green pepper diced
½ red pepper diced
1 cup milk
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
Overnight Crockpot Breakfast Casserole
With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I'm sure you're looking to have one less thing to worry about (or at least I am!). This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it's cooking, and serve it up in the morning!
Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It's a crowd-pleaser, for sure, and is large enough to feed a crowd!
After some questions and comments from readers, I worked to improve this recipe over the last couple months. I reduced the amount of hash browns in half and added sour cream for creamy moisture.
I also realized that this casserole has so many warm, comfort food flavors that what it really needs to take it to the next level is freshness. To make your casserole truly spectacular, top it with fresh veggies like cherry tomatoes or pico de gallo, cilantro, avocado, red onions, or any other topping you can think of.
The freshness just adds the perfect pop.
What to Serve with Crockpot Breakfast Casserole
Crockpot Breakfast Casserole is a meal by itself! Serve it with lots of fresh toppings like avocado, cherry tomatoes, red onions, sour cream, salsa, or hot sauce.
If you're trying to stretch it a little bit for a crowd, you can also serve it with fresh fruit or a simple fruit salad. Toast, bagels, muffins, or English muffins would also make excellent sides and fill everyone up a little more.
What Size Crock Pot Should I Use?
I suggest using at least a 6 quart Crock Pot or larger. If you can get a programmable one, like this, that would be even better! That way there's no way you'll lose track of time or overcook it.
In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside.
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese.
In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream.
Pour over hashbrown and sausage layers.
Cook on low for 6-8 hours on low or 2-3 hours on high.
Sprinkle on remaining cheese and cover until melted.
Serve warm with lots of fresh toppings.
PLEASE NOTE: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges, as some readers have reported.
This casserole is gluten free. Check the ingredients on your sausage and hash browns, to make sure.
Don't thaw the hash browns. It's not necessary and could cause them to dry out.
Add diced ham or other ingredients that you love in omelets, such as mushrooms or spinach.
Mix in a can of diced green chiles with the sausage for a Southwest style casserole.
To really make this breakfast shine, add lots of fresh toppings such as sour cream, tomatoes, salsa, avocado, green onion, or chives.
Consider getting a programmable Crock Pot with a timer, like this one. That way you don't have to worry about getting distracted or over-sleeping and overcooking!
How do you reheat leftovers? I just cut a slice and pop it in the microwave. If your microwave is big enough, you can transfer the remaining casserole to a baking dish and microwave the whole thing that way until heated through.
Can you freeze it? I don't recommend it. Eggs don't typically freeze well and have a rubbery texture when thawed.