Crockpot Breakfast Casserole

Introduction

This Crockpot Breakfast Casserole is your ultimate solution for effortless entertaining or meal prep. You get layers of savory sausage, smoky bacon, hearty hash browns, and fluffy eggs all melting together in your slow cooker overnight. Wake up to a complete, crowd-feeding breakfast ready to serve straight from the pot.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 480 minutes (8 hours)
• Total Time: 8 hours 20 minutes
• Servings: 8

Ingredients

• 28 ounces package of frozen O’Brien hash browns
• 1 cup (1 medium) diced green bell pepper
• 1 cup (1 medium) diced red bell pepper
• ½ cup diced sweet yellow onion
• 1 pound (2 cups) cooked and crumbled mild breakfast sausage
• 1 pound (1¼ cups) cooked and crumbled smoked bacon
• 3 cups freshly shredded sharp cheddar cheese
• 12 large eggs
• ¾ cup half and half
• 1 tablespoon onion powder
• 1½ teaspoons kosher salt
• 1 teaspoon cracked black pepper

Instructions

1. Generously grease the inside of a 6-quart or larger slow cooker.
2. In a large bowl, gently toss together the frozen O’Brien hash browns, diced green bell pepper, diced red bell pepper, diced sweet yellow onion, cooked and crumbled mild breakfast sausage, cooked and crumbled smoked bacon, and 2 cups of the shredded sharp cheddar cheese.
3. Transfer this mixture into the prepared slow cooker and spread it out evenly.
4. In the same bowl (now empty), whisk together the 12 large eggs, half and half, onion powder, kosher salt, and cracked black pepper until fully combined and slightly frothy.
5. Pour the egg mixture evenly over the ingredients in the slow cooker.
6. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top.
7. Cover and cook on LOW for 8 hours. The casserole is done when the eggs are fully set and the edges are lightly browned.
8. Turn off the slow cooker, let it sit uncovered for 10-15 minutes to firm up slightly, then scoop and serve.

Variations

• Shortened Cook Time: Assemble the casserole in the same way, but cook on HIGH for 3.5 to 4.5 hours, until the eggs are set.
• Individual Servings: Layer the ingredients into greased mason jars (wide-mouth, oven-safe) and bake in a water bath in the oven at 350°F for 35-45 minutes.
• Breakfast Burrito Filling: Use a slotted spoon to serve the cooked casserole inside warmed tortillas with salsa or sour cream.
• Crunchy Topping: For the last 30 minutes of cooking, prop the lid open slightly with a wooden spoon or chopstick to allow steam to escape and create a firmer top layer.

Tips for Success

• Fresh Shredding: Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
• Layer Gently: Avoid packing the hash brown and meat mixture down tightly to allow the egg custard to seep through evenly.
• Don’t Peek: Resist the urge to open the lid during the first 7 hours of cooking on LOW, as this releases heat and extends cooking time.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at reduced power, or reheat larger portions in a covered dish in a 325°F oven until warmed through (about 20 minutes).

FAQ

Can I assemble this the night before?

Yes, for a true overnight recipe, simply combine all ingredients (except cheese) in the greased slow cooker insert, cover, and refrigerate overnight. In the morning, stir gently, top with cheese, and start the slow cooker on LOW for 8 hours.

Can I use fresh diced potatoes?

It’s not recommended for this specific slow-cooker method. Fresh potatoes release more moisture and may not cook through evenly, potentially resulting in a soggy or grainy texture.

My casserole seems watery. What happened?

This is usually caused by not using fully cooked, well-drained meat, or by opening the lid too often during cooking. Let it sit with the lid off for 15-20 minutes after cooking; it will often absorb excess liquid.

Can I make this without meat?

Absolutely. Simply omit the sausage and bacon. You might want to add an extra ½ teaspoon of salt and consider adding a dash of smoked paprika for depth.

Why is the cook time so long?

Cooking on LOW for 8 hours gently sets the eggs without curdling them and allows all the flavors to meld perfectly without burning the edges. It’s designed to be truly “set it and forget it.”

Can I freeze the leftovers?

Yes. Portion the cooled casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may be slightly softer after freezing.