Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole from FavFamilyRecipes.comThis crock-pot breakfast casserole is the best for when you have overnight company. You can whip it up the night before and throw it in the crock pot… you will wake up to amazing smells and you don’t have to wake up at 5am to get it ready! It is always a big hit with guests. Keep in mind, if your crockpot cooks hot or if you have an oval one (like the one pictured) it may take only 6 hours on low.. so you might have to stay up late before starting the crockpot. BUT if you are like ME– it is easier to stay up late and visit with company than it is to wake up early and make breakfast for them! (Serves about 6)

Crock-Pot Breakfast Casserole

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  • 12-15 breakfast sausage links
  • 12 eggs
  • 1 c. milk
  • salt & pepper, to taste
  • 1 pkg. (2 lbs) potatoes o'brien (hash browns with diced onions and peppers)
  • 1 tomato, diced
  • 2 c. cheddar cheese, shredded


  • Brown sausage links in skillet until cooked through and cut into pieces--set aside.
  • In a large bowl, beat eggs together with milk. Add salt and pepper.
  • Stir in cut up sausage, potatoes o'brien, tomato, and cheese.
  • Spray crock pot with cooking spray and pour egg mixture in.
  • Cook on low heat for 6-8 hours (the oval crock pots like the one shown may cook faster than the typical round crock pots.. try to aim for the 6-hour mark if using one like this)
  • Optional: Top with sour cream, salsa, or if you are like my Dad.. ketchup. :)


  1. Trisha says:

    This looks amazing! Do you think it would work to add bacon?

    • Erica says:

      Absolutely! I have made it with bacon and it is awesome

    • Mike Ricksecker says:

      Everything works when you add bacon!

  2. Mary H says:

    I’m with your dad-ketchup-yum!

  3. Haley says:

    If i was to double this would it over flow in the crockpot? Im cooking this for co-workers and need to serve aboit 12?

    • Erica says:

      uh yeah.. I would do 2 crockpots!

  4. Regina Key says:

    I am the worst at cooking sausage link. I think I’ll be cooking half a package of sausage (crumbling beforehand) instead, add some bacon, and fresh herbs. This looks great!! Can’t wait to try it!

    • Jen says:

      A trick to cooking links is to start them in some water and let the water boil out of the frying pan (like pre cooking bratwurst). Once the water is gone just brown the links.

      • Betty819 says:

        This is how my DH cooks his sausage links and I’ve been criticizing him about that method, but guess this makes sense. Basically you’re steaming the sausage links first, then browning them off. Sausage links don’t agree with me anyhow; but bulk sausage fried, I have no problem with digesting it.

    • bonny says:

      I always cook my sausages (like my bacon) in the oven….put them on parchment paper and cook at 300 til browned….so easy and a lot less mess. I always cook the full pkg then wrap what isn’t used in paper towels and refrigerate.

  5. sarah says:

    How many hours do you set this for??

  6. sarah says:

    Never mind, I just saw that part. I was focusing on the ingredients and totally missed the cooking time. Sorry guys!

  7. sherry says:

    I noticed that if we want to double it you said to use two crock pots? Why?
    Can’t I just double it and add time? Just asking I am not crock pot friendly….lol !

    • Erica says:

      If you can double it and make it fit in one crock pot, by all means go for it. We have a big crock pot though and I think if we doubled it, it would be close to overflowing… I would only maybe add an hour or two for cooking it if I kept it in one crock pot. It’s not the cooking I would worry about.. It is making it all fit.

    • Diane Johnson says:

      For food safety, it’s best not to fill your crock pot above 3/4 full. Having too much in the pot will make heating the food take too long to get to temperature and bacteria (that’s naturally in the food) will grow before the temperature can prevent it. Two crock pots would be best. You don’t want to serve food poisoning with your meal. A longer cooking time would not solve this problem, since it’s a matter of the heat getting to the center of the food quickly.

  8. Katie says:

    Do you think you could cook and freeze in sections?

    • Erica says:

      I wouldn’t. Eggs really don’t freeze well.

      • Carla says:

        I freeze eggs all the time and they freeze well and this probable will to.

  9. Arlene @ says:

    That sounds delicious. I’ll have to try it.
    I usually do overnight oatmeal for the work week mornings, this will make a nice switch.

  10. Jenna says:

    What size crockpot are you using?

    • Erica says:

      It’s a 6 quart.

  11. kim says:

    I was wondering about the texture of the eggs. Are they kind or hard or soft?

    • Erica says:

      They aren’t runny at all.. I would say they are on the well done side.

  12. Phyllis says:

    I’ve enjoyed this many times…not cooked in a crock pot though. Sounds amazing. Using bacon also sounds good. Thanks so much for sharing!

  13. Jenna says:

    Looks great! Did you thaw the potatoes first or toss them in frozen?

    • Erica says:

      I kept em frozen

  14. Kay says:

    Hmm…. got back from the store and noticed the bag of potatoes o’brian I got is only 1 lb… I didn’t see any bigger bags at the store. Is 2 lbs. the correct amount?

    • Erica says:

      I used a 2lb bag but you can use a 1lb and it should still be fine.. Or two 1 lb bags works too

  15. Stacy says:

    Do you think this would work with chicken apple sausage or some other type of chicken sausage?
    This sounds great, I am going to try it this weekend!

    • Erica says:

      Sure! Why not? Come back and let me know how it turns out.

  16. Karen says:

    Sounds and looks delicious!! Could I program my crock pot to switch to warm after 6 hours? Or would the dish dry out? How long do you think it could sit on warm safely? Would love to make it for Christmas morning. Guess I could assemble, store in the fridge and wake at 1 am to put in the crock pot.

    Thanks for the great recipe!!

    • Erica says:

      I don’t know how long it would stay good on warm. I am guessing a few hours on warm would be ok.

  17. Jill says:

    Has this receipe ever been halfed. It sounds like it makes a lot and I would love to try it but cut it in half. Thanks.

    • Erica says:

      Yes you can but it will cook faster. Just adjust your times and check on it every hour or so

  18. Carla says:

    This sounds really good and can’t wait till our hog comes to make this.

  19. Jessica Perez says:

    Can I used pre cooked sausage links instead of the ones that need to be browned on the skilet?

    • Erica says:

      Sure! I’m sure that would be fine!

  20. Deidre says:

    I’m going to try bacon instead of sausage. So would I need to cook the bacon before placing in crockpot or could I use the microwave bacon? And do I need to break it up in pieces to put in the crockpot, sounds delicious! Thank you!!

    • Erica says:

      Definitely precook the bacon.

  21. Mary Jo says:

    Can you do this without the potatoes and if so would it be less cooking time??

    • Erica says:

      I’m sure you can.. It would lose a lot of substance though!

  22. Kristian Sharp says:

    Do you think I could use french bread instead of hashbrowns?

    • Erica says:

      I’m sure you COULD.. Can’t promise how it will turn out though!

      • Mande says:

        Dry bread works best. I buy seasoned stuffing cubes. It’s how we make Christmas morning baked eggs 🙂 And it’s delish!

  23. Katy says:

    Just wondering if you can add biscuits to the top? I’m gonna do this for Christmas.. looks yummy.

    • Erica says:

      You could sure try it!

  24. Jennifer says:

    I was wondering if it would work with fresh potatoes, onions and peppers instead of the frozen potatoes o’brian? If so, should I alter the recipe in any other way (i.e. when to put them in or cooking time?)

    • Erica says:

      I’m sure it would be fine! I wouldn’t alter the cooking times or anything

    • Heather says:

      How did the fresh potatoes work out for you?

    • Ann says:

      Thats what I did. I baked russet potatoes and chopped onion and green pepper from my garden. was going to throw in some garlic but making it for people at work so I thought not.

      • Echo says:

        Haha! Leaving out the garlic was a smart idea – especially with tight work spaces. Nothing is better than fresh from the garden! We’re glad you liked the recipe!

  25. Stephanie says:

    Could you cut Time in half and cook on high?

    • Erica says:

      Never tried it. Let me know if you do it and how it works out!

      • hayley says:

        What if you have mini crock pot like a 2.5 or 3 quart? I’m only trying to make this for 2 other people…. I’m sure i can figure out how many eggs/milk/bacon etc to use to fit my crock pot..but I’m worried about cooking time! i sure don’t wanna over cook/burn it! I’ve seen people make breakfast casserole in a crock pot before and the eggs almost turn out grey/brownish from overcooking.

        • Erica says:

          Yikes. I for sure wouldn’t cook it as long. I would say the first time you do it, keep your eye on it. Then let me know how it turns out!

  26. Pat says:

    Can you double the recipe in the crock pot?

    • Erica says:

      You would need a HUGE Crock Pot, but sure! I have a pretty big crock pot (the biggest you can buy at WalMart) and if I doubled the recipe it would definitely overflow.

  27. carolyn says:

    how many calories per serving

    • Erica says:

      I think we have this recipe in It has the calories and everything there… lol, you may not want to know!

  28. AJH says:

    do you stir it at all throughout the time in the crock pot or just let it cook?

    • Erica says:

      No… you just leave it. You just let it cook.

  29. Ashley says:

    Made this last night and had it this morning… My kids were not impressed with it. And I wasn’t a fan either.

  30. Michelle says:

    Do you think that Rotel would be ok to use rather than a tomato?

    • Emily says:

      Sure, just be sure to drain the excess juice from the can.

  31. Anna says:

    Is that slow-cooker insert one that was purchased separately? It doesn’t look like the black oval inserts for that type of slow-cooker. I broke my insert and wasn’t sure if I should toss the entire unit or not. If it is separate, do you know if it is lead-free? Thanks!

    • Erica says:

      It is actually the one that came with it… sorry! I don’t know what to recommend you do

    • Erica says:

      It is the one that came with it. I don’t know what to tell ya!

    • Deanna says:

      Should be able to go to the website for the manufacturer of the crock pot and see if you can order a replacement.

  32. Alice says:

    Has this ever been cooked with just regular russet potatoes either cut up in small chunks or shredded? I don’t have any hashbrowns on hand and am looking for a breakfast dish for supper tonight. THANKS!!!

  33. Debbie says:

    Can you use canned diced tomatoes?

    • Erica says:

      You can… I just prefer fresh!

  34. Jodi Neil says:

    I just made this last night. Everyone liked it, except me. I didn’t like the texture of the hash browns in it. I used 2 pounds of pork sausage that I cooked up first, that was great! I sprayed the crock pot with Pam first and it came out very nice. I cooked mine of low for 9 hrs. and it was a little too long.

  35. Sue Lierle says:

    I am always so amazed at all the goofy questions people ask about recipes! People this is the recipe she has and uses, she doesn’t do all these weird things you are asking. If you want to know if something can be changed, then change it and let her know if it can. Do any of you know how to cook? You be the ones that experiment and tell us if it works. She knows her recipe works and she likes it the way it is I am sure. By the way I make my own version of this but I mix in cut up biscuits and bake in the oven. This is very easy to make it your own by adding or not adding whatever you would like. I often leave out the hashbrowns. Bake it until you think it is done. You should be able to tell when it is, if eggs are done, biscuits, are done or whatever if you know anything about cooking. People cooking is like experimenting! Thanks for letting me get this off my chest, always amazes me at all the goofy questions, and how just because someone submits a recipe they are suppose to know how many different way it can be changed, what do they think you try all these different things?

    • Heather says:

      When someone posts a recipe, I think they expect questions and might even welcome them. Your comment could possibly make someone with very little groceries embarrassed to ask if something can be substituted, added, left out. This could ruin their meal and waste money. Getting something off YOUR chest may help you but burden someone else.

    • Megan says:

      Haha, Sue I just read all these comments/questions and thought the exact same thing! SO many questions, so many weird variations, hah!

      Planning to make this soon can’t wait to try it! Thanks! 🙂

  36. Heather says:

    I have used this recipe many times, it always comes out great. I do have to cut the time back as I have an oval slow cooker, and it’s not very slow! I also add bacon, and sometimes sausage gravy. (which is very good, but even more fattening!) Thanks for the ‘comfort food’ breakfast idea, my family really enjoys it!

    • Emily says:

      You’re welcome! So glad you like it.

  37. Misty says:

    Has anyone tried it without eggs? I have a bunch of people coming for Christmas breakfast and this would be great. But I have a couple people who don’t eat eggs. Any suggestions? Thanks!

    • Erica says:

      You will definitely want it with eggs so it cooks right… can they have egg substitute? That might work..

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