Crockpot Egg Breakfast Casserole
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An Easy Crock Pot Breakfast Casserole Recipe that is so delicious! This slow cooker egg casserole cooks overnight for a healthy breakfast!
We love meal prep recipes that are healthy and delicious and have loved easy healthy breakfast casseroles like our veggie egg casserole and sausage casserole.
This crockpot breakfast casserole is just as flavorful, but cooks overnight, so you can wake up in the morning with a delicious, hot breakfast.
Simply brown your meat, layer your ingredients, and set your crock pot. It’s literally that easy!
We know you are going to love this recipe whether for meal prepping or at your next brunch!
Why we love Slow Cooker Breakfast Casserole
- Easy to make – Only 7 ingredients and some spices! 15 minutes of prep, then just set and forget the slow cooker for this delicious breakfast!
- Meal Prep Friendly – Make this egg bake ahead of time on Sunday (or whenever!) and enjoy it the next few days! Scoop it into air tight containers so it’s pre-portioned and ready to eat.
- Perfect for brunch – This recipe is perfect for brunch because it is large enough for a crowd and can be customized to your guests’ liking (see green box below for substitutions). We love to serve it with some healthy banana muffins.
Ingredients
Substitutions
Can I use fresh potatoes instead of frozen hash browns? I haven’t tried it but I think you can use fresh potatoes. If you want to try it, grate potatoes with a cheese grater. Make sure to squeeze out all of the liquid from them with a paper towel or your casserole will be watery.
Breakfast Sausage: Breakfast sausage can be replaced with bacon, turkey bacon, or diced ham. Most sausages are high calorie/fat/salt so be aware. We recommend looking for a lean turkey ground breakfast sausage. You can also use pre-cooked/frozen sausage. Simply crumble it/chop it instead of browning it. If you are wanting to use bacon, try our Bacon Breakfast Casserole.
Shredded Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheeses. We think pepper jack, monterey jack, and shredded mozzarella would all work well.
Veggies: Feel free to add more veggies. Fresh spinach or other greens would be great in this casserole.
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Milk: Any milk can be used in this recipe. We like whole milk the best, but you can use almond or oat milk.
Garlic: You can substitute the minced garlic with 1 teaspoon of garlic powder.
Spices: You can add more spices if you’d like or add fresh herbs. You could also top it with green onions.
To Make it Lower Carb: I haven’t tried making this recipe without the hash brown potatoes, but I think it will work.
To Make it Lower Calorie: Use lean breakfast sausage, skim milk, and lower fat or less cheese.
If you are Meat Free: Skip the sausage or use veggie sausage. You can add more vegetables.
How to make Crockpot Breakfast Casserole
- Spread 2 cups of hash browns in an even layer on the bottom of a slow cooker sprayed with nonstick cooking spray or use a slow cooker liner. Sprinkle with salt and pepper.
- Add an even layer of half of the sausage.
- Sprinkle 1 cup of shredded cheese in a layer over the sausage.
- Add a layer of onions and peppers over the cheese.
- Repeat the layers a second time and top with the remaining shredded cheese.
- In a large bowl whisk eggs, milk, garlic, and dry mustard until well blended.
- Pour egg mixture over the layers and place the lid on your slow cooker.
- Cook on low for 7 hours or high for 4, or until eggs are cooked throughout.
Can you make this in the oven?
You can make this dish in the oven in a 9×13 casserole dish at 375 degrees for 45 minutes or try our Egg Casserole with Hash Browns.
Can I make this in the instant pot? This recipe will not work in the instant pot. Do not try to cook it in your instant pot.
Want more slow cooker recipes? Get our 40 best crock pot recipes in a printable ebook for less than $11!
What can you serve with a Breakfast Casserole?
This casserole is a complete meal in itself but here are some of our favorite things to serve with crock pot egg casserole!
- Oven Roasted Potatoes or Sweet Potato Home Fries
- Bacon – learn How to Cook Crispy Bacon for a perfect side dish
- Spinach Strawberry Salad
- fruit salad or fresh fruit
- balsamic mushrooms
- make it brunch by serving with Carrot Cake Baked Oatmeal or Almond Joy Overnight Oats
- make it a Mexican egg breakfast casserole by adding fresh salsa at the end
How to store Crockpot Breakfast Casserole
This recipe is great for meal prepping because it stores and reheats very well!
Refrigerating: This will last for up to 4 days in an airtight container in the refrigerator.
Freezing: You can freeze this recipe for up to 5 months. Bake, cool completely, slice, and freeze in freezer safe bags/paper.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven, or on the stove. I have not tried reheating it in the slow cooker base, but I think it would take too much time.
Other healthy breakfast recipes:
Looking for other easy meals? Check out these 40+ Healthy Breakfast Recipes or Healthy Egg Recipes. Click here to grab our free healthy breakfast cookbook.
Crock Pot Breakfast Casserole
Ingredients
- 4 cups frozen shredded hash browns thawed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb lean breakfast sausage cooked and crumbled
- 2 cups cheddar cheese
- 1 cup diced yellow onion (1 small onion)
- 2 cups bell peppers diced (1 red, 1 green pepper)
- 12 large eggs
- 1 ½ cup milk
- 1 ½ tablespoon garlic minced
- 1 teaspoon dry mustard
- 1 tablespoon Chives for garnish optional
Instructions
- Spray the bottom and sides of a 6-8 quart crock pot with non-stick cooking oil.
- Spread 2 cups of hash browns in an even layer on the bottom of the crockpot. Sprinkle hash browns with salt and pepper.
- Add an even layer of half of the cooked sausage over the hash browns.
- Sprinkle 1 cup of shredded cheese in a layer over the sausage.
- Add a layer of onions and peppers over the cheese.
- Repeat the layers a second time and top with the remaining shredded cheese.
- In a large bowl beat eggs, milk, garlic, and dry mustard together with a whisk until well blended.
- Pour egg mixture over the layers and place the lid on your crockpot.
- Cook on low for 6-8 hours or high for 4, or until eggs are cooked throughout.
- Serve warm with a salad or home fries.
Another winner! It was easy prep the night before then so nice to let the crock pot do all the work overnight. You could easily add/substitute veggies, meats, spices and/or cheeses to this. It’s so helpful to have leftovers to heat up in the morning instead of doing a lot by scratch. Definitely in our meal rotation now
I am excited to try this breakfast crock pot casserole!
I’m usually not a big breakfast casserole person, but have it a try since I love so many of your other recipes and this did not disappoint! Made it for a brunch over the holidays and everyone enjoyed it!
Can you half the recipe?
I don’t know how that would impact the cook time and I’d be worried that it would overcook. Without trying it I can’t be sure – sorry!
This was so good and easy to make. Went glamping with friends and this was a huge hit! Even the kids liked it. I will def make this again.
So glad you all enjoyed it! Thanks!
Excellent recipe – I had to shred my potatoes from scratch, as our weather was bad & I did not want to venture out to the store.I also used chicken sausage , and I did blot the excess liquid off of the potatoes. I also added steamed squash . I baked this in the oven & it is seriously delicious. I used salt free seasonings and I sautéd the mini peppers and the onion in a little olive oil & a pat of butter. I layered exactly as the instructions said to. I also used Kroger chef’s blend large shredded cheese & a little Harvarti on top. Baked at 375 for 50 minutes. Thank you for such a delicious recipe😊
This was an awesome recipe!! I have made it twice in two weeks, and I can’t wait to make it again! This is so easy and quick! I have done the crockpot and oven!
I loved this recipe that I took this morning to a women’s group; it was easy and delicious. I had to substitute frozen onion & peppers as I forgot to purchase peppers. Still turned out great-none left!
I assembled through step 6 the night before and added the remaining eggs, milk & spices the next morning so I could be out the door early. I will be making this again. Thank you!!!
This is a big recipe. If I wanted to halve it, how long would I cook it in the crockpot?
I’m sorry but without trying it, I don’t know how that will affect the cook time! You could also freeze it after cooking if it’s too much for you!
Just out of curiosity, what’s the purpose of layering the ingredients instead of mixing them together and adding it at once?
Because it cooks better this way and the heavier ingredients (sausage, peppers) don’t just sink to the bottom!
Could you sub some of the eggs for egg whites to lower the fat a bit? Maybe six eggs and the rest egg whites?
I haven’t tried that but I think it would work!
SOUNDS SO GOOD ! THANKS