Crockpot Breakfast Casserole

5 / 5 (4 reviews)
By: Melissassouthernstylekitchen (via Melissassouthernstylekitchen)
Original Publish: Jan 1, 2023
Last Updated: Mar 1, 2026
Prep: 10 mins
Cook: 360 mins
Yields: 12, 12 servings (may vary)

Nutrition Facts

497 kcalCalories
23 gProtein
19 gCarbs
32 gFat
Finished Crockpot Breakfast Casserole

Ingredients

Instructions

  1. In a large skillet cook sausage on medium high heat until no pink remains. Drain excess fat from pan.

  2. Spray the liner of a 5 or 6 quart slow cooker with cooking spray. Press 1/3 of hash browns onto the bottom of the crockpot. Top with 1/2 cooked sausage, 1/2 green onions and 1 cup shredded cheese.

  3. Repeat, layers with hash browns, remaining sausage, green onions and 1 cup cheese. Finish with final 1/3 hash browns.

  4. In a medium bowl, whisk together eggs, heavy cream, Dijon, seasoned salt, granulated garlic, black pepper, onion powder and a few dashes of hot sauce. Pour egg mixture evenly over hash browns in crockpot. Use the back of a spoon to gently press hash browns into the eggs. (They won't be covered at first.)

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Chef's Notes


You can add diced red and green bell pepper or jalapeno pepper for heat with the green onions layer.
You can use any flavor of cheese that you enjoy in the same amount.

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Reviews from the Original Source

Mary ★ 5.0/5

I loved this! It was easy & came out great!! I just realized that my crockpot didn't need the full 4 hours, but I'll adjust it next time.

DeDe ★ 5.0/5

This breakfast casserole was the best!! So tasty and easy to prepare. I tried your suggestion of cooking the sausage ahead of time (3 days ahead) and loved the convenience of doing that. Can you do that with ground beef also? Thank you for sharing this recipe.

Sandy ★ 5.0/5

Very tasty! Took 4 hours on high in my Cuisinart crock pot. Nice change from boring breakfast casseroles.

Jen ★ 5.0/5

Came out perfect! I looked through other similar recipes and all the comments were the same - tended to be bland, burnt, or dried out when overcooked. I settled on this one and I'm glad I did! I think using real Dijon instead of dried, season salt, heavy cream over milk and frozen over thawed hash browns all contributed to this turning out moist and flavorful. I was scared of overcooking so I did 3 hours on low followed by 2 more hours on high since my crockpot is brand new. Will make again!

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