Crockpot Breakfast Casserole (Overnight Option!)
Published Aug 17, 2026
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This crockpot breakfast casserole is one of my favorite ways to make breakfast for a crowd without spending the whole morning in my kitchen. Layers of frozen hash browns, breakfast sausage, eggs, and cheddar cheese cook low and slow overnight until everything is tender and cheesy. You wake up to breakfast all ready to go! My girls love it, we adults love it, and I just know that your family will love it too!
Table of Contents
Why You’ll Love This Crockpot Breakfast Casserole Recipe
Y’all know I love a good breakfast casserole. Whether it’s my tater tot breakfast casserole or eggs benedict casserole, they turn out delicious every single time! One of my favorite things about breakfast in a slow cooker is how well everything cooks together. The eggs stay soft and fluffy while the hash browns become tender without turning mushy. Topping everything with crispy bacon right before serving makes it just so darn good.
This is also one of those recipes you’ll find yourself making again and again. You can use turkey or regular breakfast sausage depending on what you have, and the leftovers reheat beautifully for busy weekday mornings. Since everything cooks together in the slow cooker, there’s very little hands-on time, and cleanup is just as easy as breakfast itself!
Ingredient Notes
- Frozen hash browns: Grabbing a bag from the freezer section will save you from peeling and shredding potatoes. No need to thaw!
- Ground breakfast sausage & bacon: I love a mix of sausage and bacon, but you can double up on one or the other if you prefer.
The full ingredient list and measurements are in the recipe card below!
Mac’s Pro Tip
Recipe Variations
- Meat: Use turkey or chicken breakfast sausage or regular pork breakfast sausage. Both work great in this recipe!
- Cheese: Sharp cheddar is my favorite because it adds the most flavor, but Monterey Jack, Colby Jack, or even a cheddar blend all work well here.
- Make it spicy: Stir in a few diced green chiles or serve each portion with your favorite hot sauce.
If you’re looking for another breakfast casserole with a little Tex-Mex flair, check out my Tex-Mex hash brown egg breakfast casserole.
How to Make A Breakfast Casserole in the Crockpot
Step 1: Spray a 6-quart slow cooker with nonstick cooking spray, making sure the bottom and sides are well coated. Arrange half of the frozen hash browns in the bottom of the slow cooker. Top with half of the cooked breakfast sausage and half of the shredded cheddar cheese. Repeat the layers with the remaining hash browns, breakfast sausage, and cheddar cheese.
Step 2: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and fully combined. Slowly pour the egg mixture evenly over the casserole so it settles into the layers.
Step 3: Cover and cook on HIGH for 3 to 4 hours or LOW for about 6 hours, or until the eggs are fully set in the center. Scoop the casserole into bowls and top with sliced green onions before serving.
Mac’s Pro Tip
Expert Tips
- Grease the slow cooker well: A generous coating of nonstick cooking spray makes serving the casserole much easier and helps with cleanup.
- Drain the sausage before layering: Removing the excess grease keeps the casserole from becoming oily as it cooks.
- Pour the egg mixture slowly: Giving it a chance to settle between the layers helps everything cook more evenly.
- Keep the lid closed: Every time you lift the lid, heat escapes and can add extra cooking time.
- Check the center first: The edges will set before the middle, so always make sure the eggs are fully cooked in the center before serving.
- Top with the bacon AFTER cooking: This keeps it nice and crispy instead of softening while the casserole cooks.
Storage & Make-Ahead Tips
- Want to get ahead? Cook the breakfast sausage and bacon the day before, then keep them in the fridge until you’re ready to assemble the casserole.
- Store any leftovers in an airtight container in the fridge for up to 4 days. They reheat really well, making this casserole a great option for easy breakfasts throughout the week!
- To reheat, simply warm individual portions in the microwave until heated through. If you’re reheating a larger portion, you can also warm it in the oven until hot in the center.
Recipe FAQs
Yes! If you’re planning to serve breakfast first thing in the morning, you can cook the casserole on LOW for 6 to 7 hours. Since slow cookers can vary, I recommend checking it toward the beginning of the cooking window the first time you make it. You can also prep the sausage and bacon the night before to make assembly even quicker in the morning.
Nope! Frozen hash browns go straight into the slow cooker, which makes this recipe even easier. There’s no need to thaw them first.
The casserole is done when the eggs are fully set in the center and there are no wet or runny spots remaining. The edges usually finish cooking before the middle, so check the center before serving.
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If you love this crockpot breakfast casserole recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Crockpot Breakfast Casserole (Overnight Option!)
Ingredients
- 30 oz bag of frozen hash browns
- 1 lb ground breakfast sausage, cooked turkey or regular
- 6 slices bacon, regular or turkey cooked and crumbled
- 2 cups of shredded sharp cheddar cheese
- 12 large eggs
- ¾ cup milk of choice
- Green onions for topping
- ½ teaspoon of salt or more to taste
- ½ teaspoon of black pepper or more to taste
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray.
- Arrange half of the frozen hash browns in the bottom of the slow cooker. Top with half of the cooked breakfast sausage and half of the shredded cheddar cheese. Repeat the layers with the remaining hash browns, breakfast sausage, and cheddar cheese.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Slowly pour the egg mixture evenly over the casserole.
- Cover and cook on HIGH for 3–4 hours or LOW for about 6 hours, or until the eggs are fully set in the center.
- Scoop into bowls and top with sliced green onions before serving.
Notes
- Grease the slow cooker well: A generous coating of nonstick cooking spray makes serving the casserole much easier and helps with cleanup.
- Drain the sausage before layering: Removing the excess grease keeps the casserole from becoming oily as it cooks.
- Pour the egg mixture slowly: Giving it a chance to settle between the layers helps everything cook more evenly.
- Keep the lid closed: Every time you lift the lid, heat escapes and can add extra cooking time.
- Check the center first: The edges will set before the middle, so always make sure the eggs are fully cooked in the center before serving.
- Top with the bacon AFTER cooking: This keeps it nice and crispy instead of softening while the casserole cooks.
- Store any leftovers in an airtight container in the fridge for up to 4 days. They reheat really well, making this casserole a great option for easy breakfasts throughout the week!
- To reheat, simply warm individual portions in the microwave until heated through. If you’re reheating a larger portion, you can also warm it in the oven until hot in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
