Slow Cooker Sausage Breakfast Casserole

Whether you're in need of a breakfast, brunch, or brinner recipe to feed a crowd, our slow cooker sausage breakfast casserole is a winner. Dump shredded hash browns, sausage, peppers, and eggs straight into your crockpot and let it cook all day (or all night) long until you're ready to eat.

Prep this recipe in the morning and it’s ready just in time for dinner.

You could easily make this the night before, put it in your slow cooker and let it cook for 8 hours during the night, and wake up to an amazing smelling house and a delicious breakfast.

Whether you’re serving this for breakfast, brunch, or brinner, it’s sure to be a hit.

How to make slow cooker breakfast sausage casserole

Spray a 6 quart slow cooker with nonstick cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.

Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.

Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Tips and tricks

  • Like an oven, every slow cooker cooks differently. We have tested this recipe for both 8 hours on low and 4 hours on high, and have had success both ways (without it overcooking). If you’re nervous about it being overdone, we would recommend checking it halfway through your cook time and adjusting as necessary.
  • This recipe fits perfectly in a 6-quart slow cooker. If you want to halve this recipe, we would recommend using a 4-quart slow cooker to help prevent it from burning.
  • Cook and drain the sausage before putting it in the slow cooker to prevent extra grease build-up.
  • To bump up the flavor, try using Italian sausage, diced green chiles, or your favorite seasonings.
  • You can substitute other vegetables for the peppers and onions (we like to add in mushrooms) or omit them if don’t care for them.
  • Substitute other meats for the sausage. We like using leftover ham or bacon (cooked and drained of grease as much as possible).

Related Recipe:  Have you tried our Hash brown and Egg Breakfast Casserole?  It’s a family favorite and is absolutely foolproof!

What to serve with slow cooker breakfast casserole

This casserole is totally hearty enough to serve as a meal all on it’s own! But if you’re looking for a spread, we love to serve this with a big platter of fresh fruit, pastries, and fresh-squeezed orange juice.

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make it in the oven

Assemble the casserole in a 9×13″ pan (instead of in the slow cooker), then bake at 375 degrees for about an hour, until the eggs are set.

You could also prepare the casserole the night before, store it in the fridge, and then bake it in the morning.

More breakfast Recipes to try

Serves: 8

Slow Cooker Sausage Breakfast Casserole

Just add shredded hash browns, sausage, peppers, and eggs straight into your crockpot and let it cook all day (or all night) long until you're ready to eat. Perfect for breakfast, brunch, or brinner.

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

Save RecipeSave Recipe


  • 1 (30 oz) package frozen shredded hash brown potatoes
  • 1 lb ground sausage (browned and drained)
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
  2. Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
  3. Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
  4. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
  5. Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!


Main Course
gluten free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



143 cal


7 g


4 g


15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe slightly adapted from Jimmy Dean

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If you love this slow cooker breakfast sausage casserole, you’ll love our scrambled egg breakfast muffins. Watch how to make them below:

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74 Responses to “Slow Cooker Sausage Breakfast Casserole”

    • Freshly shredded hashbrowns have a lot of moisture and it could turn a little mushier. Frozen hashbrowns have a lot of the moisture removed from them. I would suggest squeezing out as much of the moisture as possible after shredding them and before putting them in the slow cooker. We would love to hear how they turn out, I'm sure others are curious about freshly shredded hashbrowns too. -The Six Sisters
      • I'm curious!! :-) We have a pile (like 7 milk crates) of potatoes from our garden this year and would rather use them than buy any more potatoes. Thanks for the advice about removing some of the moisture. I'm wondering if cutting back a little on the milk might work too?
  1. I started this recipe at 11:00 PM to have it for breakfast tomorrow. I just went to check it after 3.5 hours and it is completely done. My wife and I just tried it and it is perfectly done already. What did I do wrong? It is on low.
  2. Made this for my daughter's teacher's appreciation breakfast. They all appreciated it! Super easy and delicious. Watch your crockpot. Mine on low was done in less than 4 hours. Making this tomorrow for our church group.
    • We have only made this recipe as directed above. I'm sure you could use frozen cubed sweet potatoes. That sounds delicious! You can add any veggies that you would like. We have added sliced mushrooms to some of our breakfast casseroles and that is yummy too. Best of luck to you! Cyd (mother of the Six Sisters)
    • I would venture to guess that you could use frozen sweet potatoes. The veggies could absolutely be substituted and changed to suit your tastes. The mister loves mushrooms so we added those and onions with the peppers. I would think that any veggie would do. You could also sub out the meat all together for a vegetarian dinner!
  3. Heather Audrey Lapier
    Thank you for this recipe. At our office we all take turns making breakfast for our weekly Friday morning meeting and I am always looking for new breakfast recipes that will feed a crowd and are easy. I look forward to checking out more of your recipes.
  4. Valerie stamper
    I made this for bosses day.....everybody loved it!! I did make it alittlle bit healthier by using turkey sausage and weight watchers Mexican shredded I will try it with weight watchers egg whites!!!! Thanks for the yummy recipe!!!
    • Just cut back slightly on some of the ingredients so your 5 qt crock pot doesn't overflow. Be sure to cook it on low. If your crock pot is smaller and you have slightly less ingredients, it will probably cook a little faster. Be sure to check it during cooking.
  5. Rue Mitchell
    Just made this for a Christmas party at work. I put it on low at 8 pm. When I got up at 3 it was way overdone. Having no alternative (my mistake) i turned it off until 8:30 am, then turned it on warm for my 9:30 party. It was awful. I was so embarrassed. Next time, i will not go to bed - i will just cook 4 hours or simply use the oven. Timing on this recipe is way off.
  6. I have fixed this for the last 20 years but, I have put it together in a baking dish the night before, then baked it on 375 for 1 hr or until center is set. It's a fabulous breakfast and my family loves it. I would never put it in the crock pot overnight, it would be way overcooked.
    • Carolyn
      I'll just add that the folks in my Sunday School class frequently bring this yummy dish. Nearly all use the same egg/cheese/sausage recipe with it baked in a 9"x13" pan or in a slowcooker. The baked ones always turn out well, but not always the slowcooker versions. Sometimes they are a bit greasy, the cheese seems to separate, or it's overcooked. For me, it's so much easier to fix it up the night before and bake it in the morning. I let the frozen potatoes thaw in the refrigerator first, or it will take much longer to bake. And season the egg mixture with seasoned salt and pepper, and the potatoes with salt, pepper and garlic powder. Be sure to brown and drain the sausage first or it will be swimming in grease. I also saute ( or microwave for a minute) the peppers and onions to sweeten them up. Makes me hungry just thinking about it!
    • I found this on Cook's Thesaurus: For egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.) Hope this helps. We have only made the breakfast casserole as directed in the recipe.
    • Hi Laurie, I would use a 16 ounce package of bacon. Just cook it up and crumble it. After reading all of the comments, a lot of viewers said 8 hours was way too long. I think every slow cooker varies in temperature. Be sure to check it after 4 hours just to be safe. You don't want it overcooked.
  7. I made this cassarole for my Easter sunrise service at church. It was a hit!! I had people wanting the recipe. Followed the directions except used only cheddar cheese, and also used a bacon sausage, added seasoning to the eggs, also layered with a frozen mixed pepper and onion mix. Put in my crock pot the night before by 11:00 p.m. and it was ready the next morning. Will make again trying with different meat.
    • You can cook it on low for 8 hours. I wouldn't go any longer than that, so you will have to adjust the time. What time you want to eat breakfast in the morning and just turn it on 8 hours before that breakfast time.
  8. couple things on this yummy recipe: 1.) you really have to know your crockpot. Mine is a Hamilton Beach programmable that automatically switches to warm after cooking time lapses. Mine, too, was done in half the time on low (I checked it at 2 am in the morning)--that 4-5 hrs plus that "warm" cycle is more than enough to cook this dish for me. 2.) I didn't have frozen hashbowns--I had the dehydrated kind that you add water to, drain, and then pan fry, which I did cook them until they were slightly brown before layering the dish--I just added them to the fry pan to brown after cooking the sausage. 3.) some people mentioned this was bland--not mine--we spicy-lovin' Texans thought it was great, however, I DID use hot pork sausage. I also did not have green and red peppers on hand, so I subbed a can (or two) of chopped green chiles (drained) and fresh chopped tomato as my layering vegetable. I also used sharp cheddar cheese. Not bland at all! We also put some inside a flour or corn tortilla with fresh salsa...It was a hit! Thanks for a great "keeper" recipe!
  9. I found this recipe on Pinterest. My husband and I don't care for many vegetables so we used diced frozen potatoes, fully cooked bacon AND Jimmy Dean Maple sausage. I cooked on low for 8 hours. Checked the Crock Pot this morning and found excess water/grease on the top of the food. I will say that I found it extremely moist and wonderfully flavored. I used garlic powder, onion powder and a dash of salt. I will most definitely be making this again, next time Id like to try shredded frozen potatoes.

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