I appreciate how simple this casserole is to assemble, especially when I’m short on time. I just layer everything in the slow cooker, set it before bed, and wake up to a fully cooked breakfast. I enjoy how flexible the ingredients are, making it easy for me to adjust flavors or sneak in extra veggies. Cleanup is minimal, it feeds a crowd, and it’s perfect for meal prep since leftovers store beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 large eggs 1/2 cup milk 1 lb breakfast sausage, fully cooked and crumbled 1 cup shredded cheese (cheddar, pepper jack, or a blend) 1 cup frozen hash browns or diced potatoes 1/2 cup bell peppers, diced 1/2 cup onions, diced 1 teaspoon garlic powder 1/2 teaspoon smoked paprika or regular paprika Salt to taste Black pepper to taste Optional: 1 cup chopped spinach or kale
Directions
I start by whisking together the eggs, milk, salt, and pepper until smooth. Then I sauté the onions and peppers until tender. I layer half of the hash browns in a greased slow cooker, followed by half of the sausage, veggies, and cheese, then repeat the layers. I pour the egg mixture evenly over everything and press gently with a spatula so it settles. I sprinkle garlic powder, paprika, and a bit more seasoning on top. I cook it on low for 8–10 hours or high for 4–6 hours. Once the center is fully set, I slice and serve it warm.
Servings and Timing
This recipe yields 8 servings. Prep time: 25 minutes Cook time: 8 hours Total time: about 8 hours 25 minutes
Variations
I like swapping the sausage for bacon or ham when I want a different flavor. Sometimes I use pepper jack cheese for extra heat. I occasionally add spinach or kale for a nutrient boost, and when I want a southwestern twist, I mix in diced green chiles and top it with salsa after cooking. For a vegetarian version, I skip the sausage and load up on extra veggies like mushrooms or zucchini.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for 3–4 days. When freezing, I divide the casserole into portions so I can reheat only what I need; it freezes well for up to 2 months. I reheat pieces in the microwave for quick breakfasts or warm them in a 350°F oven until heated through.
FAQs
How do I keep the casserole from overcooking overnight?
I use the low setting for 8 hours, which keeps the edges from drying out. A programmable crockpot with a warm setting helps prevent overcooking.
Can I prep this without cooking the sausage first?
I always fully cook the sausage before adding it. Raw sausage releases too much grease and affects texture and flavor.
Can I assemble this ahead and refrigerate the crock insert?
Yes, I often assemble the layers a few hours ahead. I make sure the insert is at room temperature before placing it in the heated crockpot to avoid cracking.
Can I make this dairy free?
I replace the milk with a non-dairy alternative and choose a dairy-free cheese. The texture stays similar and still sets nicely.
What vegetables work well in this casserole?
I like using bell peppers, onions, spinach, mushrooms, and even small broccoli florets. Most chopped veggies work as long as they don’t release too much water.
Conclusion
I love this overnight crockpot breakfast casserole for its ease, comfort, and versatility. It fits busy mornings perfectly and gives me a warm, satisfying meal to start the day. Whether I’m feeding guests or prepping breakfasts for the week, this recipe always comes through with dependable flavor and hearty goodness.
