This Slow Cooker Breakfast Casserole is a hands-off morning miracle. Layer sausage, potatoes, cheese, and eggs for a cozy, crowd-pleasing meal. Your slow cooker does all the work, making it perfect for busy days or holiday brunches.
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Why You’ll Love This Slow Cooker Breakfast Casserole
- Hands-off cooking: Just layer ingredients and let the slow cooker do the work.
- Deep, comforting flavor: Low and slow cooking melds savory sausage, potatoes, and cheese.
- Totally versatile: Easily swap meats, cheeses, or add veggies to suit your taste.
- Effortless mornings: Wake up to a ready-made breakfast that feels like a luxury.
Ingredients & Tools
- 1 lb breakfast sausage, mild or hot
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 package (20 oz) frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh chives for garnish (optional)
Tools: 6-quart slow cooker, skillet, mixing bowl, whisk
Notes: Frozen hash browns save time and reduce sogginess. The milk and cream create a rich, custardy egg texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 30 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 6-8 hours (Low) or 3-4 hours (High) | Total Time: 6-8 hours (plus prep)
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the sausage. This step is crucial for developing flavor and rendering out excess fat. If you add raw sausage directly to the slow cooker, the casserole can become greasy and the texture of the meat won’t be as appealing.
- Use a good non-stick spray. Generously coat your slow cooker insert before adding any ingredients. This makes serving and cleanup so much easier, and it helps you get those lovely crispy edges on the casserole.
- Consider your slow cooker’s size. A 6-quart slow cooker is ideal for this recipe. If yours is significantly smaller, the casserole might not cook evenly; if it’s larger, it might cook a bit too quickly. Adjust cooking times accordingly.
- Let the sausage cool slightly. Before you layer it in, give the cooked sausage and onion mixture about 10 minutes to cool down. This prevents it from starting to “cook” the eggs prematurely when you mix everything together.
How to Make Slow Cooker Breakfast Casserole
Step 1: Start by cooking the sausage. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it browns. You’ll notice the fat rendering out and the meat turning a lovely golden brown. After about 6-7 minutes, add the diced onion and cook for another 4-5 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for just one more minute until fragrant. Drain any excess grease from the skillet—this is key for a non-greasy final dish.
Step 2: Prepare your slow cooker. Spray the inside of a 6-quart slow cooker insert thoroughly with non-stick cooking spray. This creates a non-stick surface that will make serving so much easier and helps achieve a slightly crisp bottom layer.
Step 3: Begin the layering process. Spread half of the frozen hash browns in an even layer on the bottom of the slow cooker. Top with half of the cooked sausage and onion mixture, then sprinkle one cup of the shredded cheddar cheese over the top. Repeat the layers with the remaining hash browns, sausage, and cheese. You’ll create these beautiful, distinct strata that will meld together as they cook.
Step 4: Whisk the egg mixture. In a large bowl, combine the eggs, milk, heavy cream, salt, pepper, and paprika. Whisk vigorously until the mixture is completely uniform and slightly frothy on top. This ensures the seasonings are evenly distributed and helps create that light, fluffy texture in the finished casserole.
Step 5: Pour and cook. Slowly and evenly pour the egg mixture over the layers in the slow cooker. It will seem quite liquid at first, but don’t worry—the eggs will puff up and set as they cook. Gently press down on the top layer with a spatula to help the liquid seep into all the nooks and crannies. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The casserole is done when the edges are golden, the center is fully set, and a knife inserted in the middle comes out clean.
Step 6: Rest and serve. Once cooked, turn off the slow cooker and let the casserole rest for 15-20 minutes with the lid slightly ajar. This allows it to firm up, making it much easier to slice. Garnish with fresh chives if you like, then slice and serve directly from the pot.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Not recommended—texture becomes watery and grainy after thawing.
- Reviving: Reheat slices in the microwave, or in a 350°F oven for 10–15 minutes for better texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula with a light lemon vinaigrette cuts through the richness of the casserole beautifully.
- Buttery, flaky biscuits — There’s nothing better than sopping up the last bits of egg and cheese with a warm, homemade biscuit.
- Fresh fruit platter — A colorful array of berries, melon, and grapes provides a sweet, juicy contrast to the savory, hearty casserole.
Drinks
- A freshly squeezed orange juice — Its bright acidity and sweetness are the perfect palate cleanser between bites of the rich, cheesy casserole.
- Hot coffee or a latte — The bitter notes of coffee complement the savory sausage and eggs, making for a classic, comforting breakfast combination.
- A spicy Bloody Mary — If you’re serving this for brunch, the savory, spicy cocktail stands up wonderfully to the robust flavors of the dish.
Something Sweet
- Warm cinnamon rolls — The sweet, gooey icing and soft, spiced dough are the ultimate follow-up to a savory breakfast main.
- Blueberry muffins — They’re easy to make ahead, portable, and offer a lovely burst of fruity sweetness that rounds out the meal.
- Yogurt parfaits — Layers of Greek yogurt, granola, and honey provide a lighter, creamy-fresh option for those who want a little sweetness without a heavy dessert.
Top Mistakes to Avoid
- Mistake: Not draining the sausage grease. I’ve messed this up before too, and it results in a greasy, unappetizing casserole. That rendered fat doesn’t cook off in the slow cooker, so take the extra minute to drain it.
- Mistake: Using the wrong size slow cooker. If your cooker is too small, the casserole will be too thick and might not cook through. If it’s too large, it will be thin and can overcook or dry out
Slow Cooker Breakfast Casserole
Make this easy Slow Cooker Breakfast Casserole with sausage, eggs, and potatoes. Perfect for a crowd or meal prep. Get the simple recipe and enjoy a stress-free morning!
Ingredients
For the Casserole
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1 lb breakfast sausage (mild or hot)
-
1 medium yellow onion (diced)
-
2 cloves garlic (minced)
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1 package frozen shredded hash browns (20 oz)
-
2 cups shredded cheddar cheese
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12 large eggs
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1 cup whole milk
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1/2 cup heavy cream
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1 tsp salt
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1/2 tsp black pepper
-
1/2 tsp paprika
-
Fresh chives (for garnish (optional))
Instructions
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Start by cooking the sausage. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it browns. You’ll notice the fat rendering out and the meat turning a lovely golden brown. After about 6-7 minutes, add the diced onion and cook for another 4-5 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for just one more minute until fragrant. Drain any excess grease from the skillet—this is key for a non-greasy final dish.01
-
Prepare your slow cooker. Spray the inside of a 6-quart slow cooker insert thoroughly with non-stick cooking spray. This creates a non-stick surface that will make serving so much easier and helps achieve a slightly crisp bottom layer.02
-
Begin the layering process. Spread half of the frozen hash browns in an even layer on the bottom of the slow cooker. Top with half of the cooked sausage and onion mixture, then sprinkle one cup of the shredded cheddar cheese over the top. Repeat the layers with the remaining hash browns, sausage, and cheese. You’ll create these beautiful, distinct strata that will meld together as they cook.03
-
Whisk the egg mixture. In a large bowl, combine the eggs, milk, heavy cream, salt, pepper, and paprika. Whisk vigorously until the mixture is completely uniform and slightly frothy on top. This ensures the seasonings are evenly distributed and helps create that light, fluffy texture in the finished casserole.04
-
Pour and cook. Slowly and evenly pour the egg mixture over the layers in the slow cooker. It will seem quite liquid at first, but don’t worry—the eggs will puff up and set as they cook. Gently press down on the top layer with a spatula to help the liquid seep into all the nooks and crannies. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The casserole is done when the edges are golden, the center is fully set, and a knife inserted in the middle comes out clean.05
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Rest and serve. Once cooked, turn off the slow cooker and let the casserole rest for 15-20 minutes with the lid slightly ajar. This allows it to firm up, making it much easier to slice. Garnish with fresh chives if you like, then slice and serve directly from the pot.06
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