Wake up to the comforting aroma of a hearty breakfast casserole slowly cooked overnight in your crockpot. This dish combines crispy hash browns, savory sausage, smoky bacon, and sharp cheddar cheese—creating a warm, satisfying start to your day. Its effortless slow-cooking method frees up your morning while still delivering a flavorful, homemade breakfast everyone will love.
Perfect for busy weekdays or relaxing weekend brunches, this crockpot breakfast casserole offers a crowd-pleasing, gluten-free option that’s deeply nourishing and packed with vibrant vegetables and rich protein. Whether it’s a special occasion or a simple family meal, this recipe elevates your breakfast with minimal prep and maximum taste.
- Effortless preparation with ingredients layered into the crockpot for slow cooking.
- A balanced mix of vegetables, protein, and melted cheese creating rich flavors and textures.
- Gluten-free and customizable to suit your preferences, making it versatile for any dietary need.
- Prep ahead overnight, so your home smells incredible when you wake up.
Ingredients
- 28 ounces O’Brien frozen hash browns: A convenient base of diced potatoes mixed with peppers for extra flavor and texture.
- 1 medium green bell pepper, diced (1 cup): Adds freshness and a mild, sweet crunch to the casserole mix.
- 1 medium red bell pepper, diced (1 cup): Provides vibrant color and a slight sweetness balancing the savory flavors.
- ½ cup sweet yellow onion, diced: Imparts natural sweetness and depth, enhancing the savory layers.
- 1 pound mild breakfast sausage, cooked and crumbled (2 cups): Delivers rich, spiced protein for hearty flavor and texture contrast.
- 1 pound smoked bacon, cooked and crumbled (1¼ cups): Adds smoky, crispy notes that elevate the dish’s complexity.
- 3 cups sharp cheddar cheese, freshly shredded: Melts beautifully to bind ingredients and provide intense cheesy richness.
- ¾ cup half and half: Enriches the egg mixture creating a creamy, custard-like texture when cooked low and slow.
- 12 large eggs: The essential binder providing structure and protein for the casserole.
- 1 tablespoon onion powder: Enhances savory undertones without overpowering fresh onion flavors.
- 1½ teaspoons kosher salt: Balances and amplifies all the combined flavors throughout the dish.
- 1 teaspoon cracked black pepper: Adds subtle heat and complexity to the overall taste profile.
Instructions
- Prepare Your Crockpot
Generously spray a 6 to 7-quart crockpot with nonstick cooking spray to prevent sticking and ease cleanup. This ensures your casserole releases easily once cooked and retains its shape when served.
- Layer the Frozen Hash Browns
Evenly spread the frozen hash browns on the bottom of the prepared crockpot. This creates a sturdy, potato base that crisps slightly during slow cooking while absorbing flavors above.
- Add Vegetables on Top
Sprinkle the diced green and red bell peppers along with the diced sweet yellow onion evenly over the hash browns. Layering this way distributes fresh, sweet vegetable flavors throughout the casserole as it cooks.
- Incorporate Cooked Meats
Distribute the cooked and crumbled mild breakfast sausage and smoked bacon over the vegetable layer. This adds hearty protein and smoky, savory notes that infuse the entire dish.
- Top with Shredded Cheese
Sprinkle the freshly shredded sharp cheddar evenly over the meat mixture. The cheese layer melts and binds all ingredients as the casserole slow cooks, creating a luscious texture and rich taste.
- Mix and Pour Egg Batter
In a large bowl, whisk together the eggs, half and half, onion powder, kosher salt, and cracked black pepper until fully combined. Pour evenly over the cheese layer, allowing the egg mixture to seep down and hold everything together.
- Slow Cook and Serve
Cover and cook on low heat for 8 hours in the crockpot without lifting the lid. This slow, gentle cooking results in a fluffy, well-set casserole that is moist yet firm. Serve immediately while hot.
- You can customize this casserole by using your favorite vegetables such as mushrooms or spinach for added nutrition.
- Using spicy sausage or dicing jalapeños into the egg mixture will introduce a pleasant kick for spice lovers.
- This dish can be assembled the night before and cooked fresh in the morning for effortless breakfast preparation.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through or enjoy cold for a grab-and-go meal. It also freezes well for up to 3 months; thaw overnight before reheating.
Serving Suggestions
This breakfast casserole pairs wonderfully with fresh fruit, a side of green salad, or a dollop of sour cream. For beverages, consider serving with freshly brewed coffee, herbal tea, or a glass of orange juice to round out the meal.
- Cook the sausage and bacon ahead and drain excess grease for a less oily casserole.
- Use sharp cheddar cheese freshly shredded rather than pre-shredded to achieve better melting texture.
- Avoid opening the crockpot lid during cooking to maintain consistent temperature and proper rising of the casserole.
- To speed up morning prep, assemble all ingredients in a freezer-safe crockpot liner and freeze; thaw overnight before cooking.
FAQs
- Can I make this casserole in an oven instead of a crockpot?
Yes, you can bake it at 350°F for about 45–60 minutes until eggs are set and the top is golden brown.
- Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the sausage and bacon and add extra vegetables or a plant-based sausage substitute for protein.
- What type of cheese works best for this casserole?
Sharp cheddar is ideal for flavor and melting properties, but you can also use Monterey Jack or a blend of cheeses.
- Can I use fresh potatoes instead of frozen hash browns?
Yes, peel and dice fresh potatoes, then partially cook or parboil them to ensure they cook through in the crockpot.
- How do I prevent the casserole from being watery?
Drain cooked meats well and avoid adding watery vegetables without pre-cooking. The slow cook method helps absorb moisture effectively.
- Can I double the recipe for a larger group?
Yes, but ensure you have a larger crockpot and increase cooking time slightly to allow thorough cooking.
- Is this casserole suitable for meal prepping?
Definitely! This casseroles reheats well and can be portioned for breakfasts throughout the week.
Crockpot Breakfast Casserole
Equipment
- 1 6 to 7-quart crockpot Generously sprayed with nonstick cooking spray
- 1 large bowl
- 1 whisk
Ingredients
- 28 ounces O’Brien frozen hash browns
- 1 medium green bell pepper diced (1 cup)
- 1 medium red bell pepper diced (1 cup)
- ½ cup sweet yellow onion diced
- 1 pound mild breakfast sausage cooked and crumbled (2 cups)
- 1 pound smoked bacon cooked and crumbled (1¼ cups)
- 3 cups sharp cheddar cheese freshly shredded
- ¾ cup half and half
- 12 large eggs
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Generously spray a 6 to 7-quart crockpot with nonstick cooking spray.
- Spread the frozen hash browns evenly in the bottom of the prepared crockpot.
- Sprinkle the diced green and red bell peppers and diced onion evenly over the hash browns.
- Distribute the cooked and crumbled breakfast sausage and bacon over the vegetables.
- Sprinkle the freshly shredded sharp cheddar cheese evenly over the meat layer.
- In a large bowl, whisk together the eggs, half and half, onion powder, kosher salt, and cracked black pepper until fully combined.
- Pour the egg mixture evenly over the cheese layer.
- Cover and cook on low for 8 hours in the crockpot.
- Serve hot.
Notes
- Customize with preferred vegetables or cheese types.
- Use spicy sausage or jalapeños for added heat.
- Prepare ahead and cook in the morning for convenience.
