If you’re on the lookout for a comforting, hands-off breakfast that feels like a warm hug on a chilly morning, this Slow Cooker Breakfast Casserole Recipe is about to become your new best friend. Packed with layers of crispy hashbrowns, savory sausage, melty cheddar, and a perfectly seasoned egg mixture, it transforms simple ingredients into a hearty, crowd-pleasing meal. The best part? It practically makes itself while you start your day or settle in the night before, delivering a delicious, satisfying breakfast that everyone will love.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role—whether it’s adding texture, flavor, or that inviting golden color—making this dish both simple and irresistibly good. Here’s what you’ll gather to create this soul-satisfying casserole:
- Frozen shredded hashbrowns: Using frozen hashbrowns ensures a crispy, starchy base that cooks evenly without extra prep.
- Breakfast sausage: Cooked and crumbled for that savory, juicy punch that pairs perfectly with the mild potatoes.
- Shredded cheddar cheese: Adds creamy richness and a satisfying melt that ties all the layers together.
- Large eggs: The binding force that unites all the ingredients into a lush, fluffy casserole.
- Milk: Helps create a silky texture in the egg mixture, making every bite smooth and tender.
- Dry mustard: A subtle tang that lifts and deepens the overall flavor.
- Garlic powder: Brings warmth and complexity without overpowering the other tastes.
- Onion powder: Offers a mild sweetness that’s essential for balancing savory dishes.
- Salt and pepper: Simple seasonings that enhance every other flavor beautifully.
How to Make Slow Cooker Breakfast Casserole Recipe
Step 1: Layer the Base Ingredients
Start with your slow cooker ready—a 6-quart size works perfectly for this recipe. Spread half of the frozen hashbrowns evenly over the bottom; this forms the crispy, golden foundation. Next, sprinkle half of the cooked and crumbled breakfast sausage, followed by half of the shredded cheddar cheese. Repeat these layers with the remaining hashbrowns, sausage, and cheese to build a hearty, flavorful casserole.
Step 2: Prepare the Egg Mixture
In a bowl, whisk together the dozen large eggs, a cup of milk, dry mustard, garlic powder, onion powder, plus salt and pepper to your liking. This well-seasoned mixture is what will bind the hashbrowns, sausage, and cheese into a luscious, custard-like texture as it cooks.
Step 3: Cook the Casserole
Pour the egg mixture evenly over the layered ingredients in the slow cooker. Cover the slow cooker with its lid and cook on low for about 8 hours. This long, slow cook time ensures the eggs set just right while the flavors meld into a comforting, sliceable breakfast treat.
How to Serve Slow Cooker Breakfast Casserole Recipe
Garnishes
When it comes to garnishing your Slow Cooker Breakfast Casserole Recipe, think fresh and bright. A sprinkle of chopped green onions or fresh parsley instantly adds a pop of color and a gentle, herbal contrast that perks up each slice. For a little extra zing, don’t be shy about adding a dollop of sour cream or a drizzle of hot sauce.
Side Dishes
This casserole is pretty hearty on its own but pairs exceptionally well with lighter, refreshing sides. A crisp green salad with a tangy vinaigrette can balance the richness, while fresh fruit like berries or orange segments add a sweet, juicy complement that makes the meal feel complete.
Creative Ways to Present
Slice the casserole into neat squares for a buffet-style brunch or serve warm in individual ramekins for a cozy, personalized touch. You could also turn leftovers into breakfast sandwiches by layering slices between toasted English muffins with some avocado or leafy greens for a modern twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen overnight, making for even tastier next-day breakfasts or snacks that heat up beautifully.
Freezing
If you want to prep this Slow Cooker Breakfast Casserole Recipe in advance, it freezes wonderfully. Just wrap individual portions tightly or store the whole casserole in a freezer-safe container. It will keep well for up to 3 months, perfect for busy mornings when you need a quick go-to meal.
Reheating
To reheat, thaw frozen portions in the fridge overnight and warm in the microwave or oven until heated through. If refrigerated, simply microwave or warm in a preheated 350°F oven for 15-20 minutes until hot and bubbly, preserving that delicious texture and taste.
FAQs
Can I use a different type of cheese?
Absolutely! While shredded cheddar adds a classic sharpness and meltiness, feel free to swap in mozzarella for creaminess, pepper jack for a spicy kick, or even a blend of cheeses to customize your casserole’s flavor.
Do I have to cook the sausage before adding it to the casserole?
Yes, cooking the sausage ahead of time is essential to ensure it is fully cooked and browned, which brings out its flavor and ensures the final casserole is safe and delicious.
Can I make this recipe vegetarian?
Definitely! Replace the breakfast sausage with sautéed mushrooms, diced bell peppers, or a vegetarian sausage alternative to keep the hearty texture and flavor without meat.
What if I don’t have dry mustard or onion powder?
While those spices add depth, you can omit them or substitute with a pinch of ground turmeric for color or a little onion salt. The dish is forgiving and will still taste great.
How do I know when the casserole is done?
The casserole is done when the eggs have fully set and a knife inserted near the center comes out clean. It should be firm but still moist, not runny or overly dry.
Final Thoughts
I can’t recommend this Slow Cooker Breakfast Casserole Recipe enough for anyone who loves a breakfast that’s easy, flavorful, and perfect for mornings filled with a little extra time to relax. It truly feels like a warm, delicious reward waiting for you after a slow cooker’s magic. Give it a try and watch it become a cherished staple in your breakfast rotation!
Print
Slow Cooker Breakfast Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and easy slow cooker breakfast casserole featuring layers of crispy hashbrowns, savory breakfast sausage, and melted cheddar cheese bound together with a well-seasoned egg mixture. Perfect for a hassle-free weekend brunch or a make-ahead breakfast that pleases a crowd.
Ingredients
Main Ingredients
- 1 (32-oz) bag frozen shredded hashbrowns
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
Seasonings
- 1 tsp dry mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Layer the hashbrowns and sausage: In a 6-quart slow cooker, spread half of the frozen shredded hashbrowns evenly across the bottom. Top this layer with half of the cooked and crumbled breakfast sausage, followed by half of the shredded cheddar cheese. Repeat the layering with the remaining hashbrowns, sausage, and cheese to build the casserole base.
- Prepare the egg mixture: In a large bowl, whisk together the 12 large eggs, 1 cup milk, dry mustard, garlic powder, onion powder, salt, and pepper until fully combined and smooth. This mixture will bind all the layers together and add flavor.
- Combine and cook: Pour the egg mixture evenly over the layered hashbrowns, sausage, and cheese in the slow cooker. Cover the slow cooker with its lid and cook on the low setting for 8 hours or until the casserole is fully set and cooked through. The eggs should be firm and the cheese melted and bubbly.
Notes
- For a vegetarian version, substitute the sausage with cooked vegetables or plant-based sausage.
- Make sure the sausage is fully cooked and crumbled before layering.
- Use a slow cooker liner for easy cleanup if desired.
- This casserole can be prepared the night before; simply assemble and refrigerate, then cook in the morning.
- Feel free to add diced bell peppers or onions for extra flavor and texture.
