Slow Cooker Breakfast Casserole Recipe

Introduction

This Slow Cooker Breakfast Casserole is a hearty and convenient dish perfect for busy mornings or weekend gatherings. Packed with sausage, ham, vegetables, and cheese, it’s a satisfying way to start the day with minimal hands-on time.

Ingredients

• 1 pound cooked and crumbled breakfast sausage
• 8 ounces diced ham (about 1 cup)
• 16 ounces frozen diced hashbrowns (roughly 2 heaping cups)
• 1 cup diced onion (about ½ an onion)
• 1 cup diced red bell pepper (about 1 pepper)
• 1 cup diced green bell pepper (about 1 pepper)
• 2 cups shredded cheddar cheese
• 12 large eggs
• ½ cup half & half
• 1 tablespoon chopped parsley (more for garnish)
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Step 1: Spray the pot of a 4-quart or 6-quart slow cooker with cooking spray and set aside.
2. Step 2: In a large bowl, mix together the cooked breakfast sausage, diced ham, frozen hashbrowns, diced onion, red bell pepper, green bell pepper, and shredded cheddar cheese.
3. Step 3: Add the meat and potato mixture to the prepared slow cooker pot.
4. Step 4: In a separate bowl, whisk the eggs, half & half, chopped parsley, garlic powder, salt, and black pepper until fully combined.
5. Step 5: Pour the egg mixture evenly over the meat and potato layer in the slow cooker.
6. Step 6: Cover and cook on LOW for 6 hours or on HIGH for 3 hours until the eggs are set and the casserole is cooked through.
7. Step 7: Serve warm, garnished with additional chopped parsley if desired.

Tips & Variations

• Use freshly cooked sausage if possible for best flavor, or substitute with cooked bacon for a smoky twist.
• Try swapping cheddar for pepper jack cheese to add a bit of spice.
• Add chopped spinach or mushrooms for extra veggies.
• Make sure to spray the slow cooker pot well to prevent sticking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. This casserole can also be frozen—wrap portions tightly, freeze up to 2 months, and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole in the slow cooker pot, cover it, and refrigerate overnight. Cook it the next morning following the same cooking times.

Can I make this casserole without meat?

Absolutely! Simply omit the sausage and ham, and consider adding extra vegetables like mushrooms, zucchini, or spinach for a vegetarian version.

Slow Cooker Breakfast Casserole Recipe

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★★★★★

4.9 from 62 reviews

• Author: Isabella
• Total Time: 3 hours 15 minutes to 6 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Slow Cooker Breakfast Casserole is a hearty and flavorful morning meal, combining savory breakfast sausage, diced ham, hashbrowns, colorful bell peppers, onions, and melted cheddar cheese, all bound together with a seasoned egg mixture. Perfect for a weekend brunch or meal prep, it cooks low and slow in your slow cooker for a warm, comforting dish that’s easy to serve and satisfy any crowd.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound cooked and crumbled breakfast sausage
• 8 ounces diced ham (about 1 cup)
• 16 ounces frozen diced hashbrowns (roughly 2 heaping cups)
• 1 cup diced onion (about ½ an onion)
• 1 cup diced red bell pepper (about 1 pepper)
• 1 cup diced green bell pepper (about 1 pepper)

Dairy and Eggs

• 2 cups shredded cheddar cheese
• 12 large eggs
• ½ cup half & half

Seasonings and Garnish

• 1 tablespoon chopped parsley (plus more for garnish)
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

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Instructions

1. Prepare the Slow Cooker: Spray the pot of a 4-quart or 6-quart slow cooker with non-stick pan spray and set aside to prevent sticking.
2. Mix Meat and Vegetables: In a large bowl, combine the cooked and crumbled breakfast sausage, diced ham, frozen diced hashbrowns, diced onion, diced red bell pepper, diced green bell pepper, and shredded cheddar cheese. Stir until evenly mixed.
3. Fill the Slow Cooker: Transfer the meat and potato mixture to the prepared slow cooker pot, spreading it out evenly.
4. Combine Egg Mixture: In a separate bowl, whisk together the eggs, half & half, chopped parsley, garlic powder, salt, and ground black pepper until fully blended and slightly frothy.
5. Pour Egg Mixture: Gently pour the egg mixture over the meat and potato mixture in the slow cooker, ensuring it is evenly distributed.
6. Cook: Place the slow cooker pot on its base, cover with the lid, and cook on LOW for 6 hours or on HIGH for 3 hours, until the casserole is set and cooked through.
7. Serve: Carefully remove the lid and garnish the casserole with freshly chopped parsley. Serve warm for a delicious breakfast or brunch.

Notes

• For a vegetarian version, omit the sausage and ham and add extra vegetables or plant-based sausage.
• Make sure the sausage is fully cooked before adding to the casserole.
• Use fresh or frozen hashbrowns according to preference; no need to thaw frozen hashbrowns before mixing.
• Half & half can be substituted with whole milk or cream for a richer texture.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Using a slow cooker with a ceramic insert works best to ensure even cooking.

• Prep Time: 15 minutes
• Cook Time: 3 to 6 hours (depending on slow cooker setting)
• Category: Breakfast, Casserole
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker breakfast casserole, breakfast casserole, slow cooker recipes, sausage casserole, easy breakfast, hashbrown casserole