Two base options
Slow cooker breakfast casseroles generally follow one of two patterns:
- Hash brown base. Frozen shredded hash browns are layered with sausage, cheese, and green onion, then topped with beaten eggs. It cooks as a large, hearty baked omelet, and the edges get crusty. A version from a well-known baking blog uses a 6-quart cooker and 6 to 8 hours on low.
- Bread base. Cubed bread or rolls soak up an egg and milk mixture, similar to a strata. A version using sweet Hawaiian rolls is assembled the night before, refrigerated, then cooked about 3 to 3 1/2 hours on low.
The hash brown version is naturally gluten-free as long as your ingredients are. The bread version has a softer, custardy texture.
Ingredients (hash brown version)
- 32 ounces frozen shredded hash browns
- 16 ounces breakfast sausage, cooked and crumbled
- 6 green onions, chopped
- 12 ounces sharp cheddar, shredded
- 12 eggs
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- Salt and pepper (extra for seasoning each potato layer)
- Cooking spray or butter for the slow cooker
Steps
- Grease a 6-quart slow cooker well, or use a liner made for slow cookers.
- Layer one third of the hash browns, season with salt and pepper, then add one third of the sausage, green onions, and cheese. Repeat two more times, ending with cheese.
- Whisk the eggs with the milk, garlic powder, salt, and pepper. Pour over the layers.
- Cover and cook on low until the eggs are fully set in the center. The original recipe suggests 6 to 8 hours, but because cookers differ, begin checking sooner.
- Cut into wedges or scoop and serve warm.
Eggs dishes are generally considered done at an internal temperature of 160 F, so a food thermometer in the center takes the guesswork out.
Bread-based variation
Butter the cooker and layer half of 12 cubed sweet rolls (or cubed French bread or croissants), half of 1 pound cooked sausage, and half of about 2 1/2 cups shredded cheese. Repeat. Whisk 12 eggs with 2 cups milk, 2 teaspoons ground mustard, 1 teaspoon salt, and 1/2 teaspoon pepper, pour over, and cook on low about 3 to 3 1/2 hours. Letting the bread soak in the refrigerator before cooking is part of what gives the casserole its texture.
Make-ahead and overnight notes
Slow cooker breakfast casseroles are popular because you can prepare them the night before.
- Two ways to do it. Either assemble everything cold, refrigerate it in the cooker insert, and start it in the morning; or prepare the sausage, cheese, and onions ahead, then assemble and start the cooker before bed.
- Food safety. Do not leave a cold, assembled casserole sitting on the counter. If you refrigerate the insert overnight, a cold ceramic insert may take longer to heat, so check that the center is fully cooked. Some recipes recommend not putting a cold insert into a preheated base for the same reason (follow your cooker’s manual).
- Cook sausage first. Brown and drain breakfast sausage before layering.
Doneness and preventing dry edges
- Edges brown first, particularly in a cooker with hot spots. Use the low setting and the shortest time that sets the center.
- Do not lift the lid often.
- If the edges are crisp, many people enjoy them, but you can trim any burnt bits away.
- Serve soon after it finishes, or switch to warm for a short time, since eggs can turn rubbery when held too long.
Add-ins
- Bell peppers, onions, or spinach (squeeze spinach dry first)
- Diced ham, bacon, or turkey sausage in place of pork sausage
- Pepper Jack or Colby Jack cheese
- A vegetarian version with mushrooms and extra vegetables instead of meat
Meal prep storage and reheating
Leftovers keep in the refrigerator for up to about 4 days in an airtight container. Cut the casserole into portions and microwave one at a time until hot, or reheat in a skillet. To stretch breakfast further, serve with fruit or a spoonful of crockpot apple butter on toast alongside. For more morning options, see clean eating breakfasts you can grab and go.
FAQ
Can I cook it overnight? Many recipes are designed for it, usually on the low setting. Check your cooker manual and use a thermometer to confirm the eggs are set.
Can I use fresh potatoes? You can, but frozen shredded hash browns are easier and give consistent results. For a crisp side, see air fryer hash browns.
Which is better, bread or hash browns? Hash browns give a crisp-edged, hearty casserole. Bread gives a softer, strata-like result.