Slow Cooker Sausage Breakfast Casserole Recipe (2024)

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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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1. Paige Flamm says:

   This looks so awesome! I've always wanted to try a breakfast casserole but I'm always afraid my slow cooker will overcook it before I wake up, I should probably just make this and see!

   Paige
   http://thehappyflammily.blogspot.com

2. Crystal says:

   I've always wanted to try to cook something overnight in the crockpot for breakfast especially for Sunday morning before church. Can't wait to try it!! Thanks for the yummy recipe!!!

3. Joan says:

   We always call in dinfast. I like this recipe. When the kids and their families come to visit, it is on my go-to list.

4. shelly buhr says:

   I would like to try this also, but can you use fresh hashbrowns instead of frozen?
   

5. Six Sisters says:

   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

6. Stevie says:

   Thank you! I will be trying this for Easter Potluck tomorrow morning :)

7. julie says:

   Approximately how many servings does this make?

8. John says:

   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.

9. Rita says:

   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.

10. Tiffany says:

    Do you know what I can use instead of frozen shredded hash browns? Are there any substitutions? Could I use frozen cubed sweet potatoes? Also, do the veggies have to be bell peppers? Can I use something else?

11. Valerie says:

    Couldn't you just half the recipe to make it in a smaller crockpot?

12. Cyd says:

    We have only made it following the directions. So not quite sure how much you would have to alter the cooking time.

13. Cyd says:

    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)

14. Anna says:

    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!

15. Shelia Harmon says:

    Can you tell me how many servings this recipe will make?

16. Heather Audrey Lapier says:

    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.

17. Nichole says:

    I love this dish! It's become one of my tried and true recipes. Everyone who's tasted it loved it. Thanks for sharing.

18. Barb T says:

    I made this for company (total of 7 people), It lasted for 2 breakfasts. Second day I just nuked portions. It was very good.

19. Osha says:

    How can I make this for a smaller family? Can I just cut the ingredients in half?

20. Cyd says:

    You could cut the ingredients in half for a smaller family. Be sure to watch it closely because it may not take as long to cook. Won't fill the crock pot with only half of the ingredients. Hope it works out for you! :)

21. ginger snap says:

    I have this cooking as we speak. On high. After 2 hoursIts really soupy. Hope it cooks out! I took the lid off to cook out some of it.

22. Anne Hilbert says:

    Sounds good, but not a huge fan of sausage :( Any suggestions what to substitute or do you think the meat could be left out completely??

23. Betty Paul says:

    My good friend made this and it eas very bland we used ham instead of sausage.It cooked the full 12 hours and was done but seem to need more flavor. Will not be making this again.

24. Cyd says:

    You could leave it out completely. Diced ham or bacon would also work well in this recipe.

25. Valerie stamper says:

    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 cheese....next I will try it with weight watchers egg whites!!!! Thanks for the yummy recipe!!!

26. Jo says:

    do you cook the sausage befor putting it in the slow cooker?

27. Cyd says:

    Yes, cook the sausage before putting it in the slow cooker.

28. Maryland says:

    I only have a 5 qt. crock pot. Is that too small? Will it overflow? Also, a few commenters are saying it cooked a lot faster than 8 hours. It didn't taste too dry on 8 hours for you guys, did it? Thanks! :)

29. Cyd says:

    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.

30. Brooke says:

    Looks and smells good, but it's VERY bland.

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31. Yadira Morales says:

    I noticed quite a few folks mentioning its "bland" in flavor perhaps adding some of the grease from the sausage might help? Just a thought.

32. Carolyn says:

    I use seasoned salt in my eggs for a savory flavor boost...also, regular breakfast sausage and a Mexican blend of cheeses instead of cheddar and mozzarella.

33. Rue Mitchell says:

    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.

34. geneva says:

    I'm trying this out but I didn't cook the sausage before I put it in cause it will cook well in there.

35. geneva says:

    I didn't cook it before I just put it in there and let it cook

36. michelle says:

    Do you think you could add Salas? How muchwould you add?

37. Cyd says:

    We always put salsa on our eggs. We just have a bowl of salsa and those who want it can spoon it over the top. So delicious!

38. Jan says:

    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.

39. Jeanne says:

    Just wondering if this keeps well. I am the only one who is up to eat breakfast and don't want to waste it!!

40. Cyd says:

    It should be fine for a couple of days. Just store it covered or in an airtight container.

41. Erin says:

    I'd prefer egg whites only. How do I substitute?

42. Cyd says:

    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.

43. Maggie01 says:

    Can I use fresh potatoes? we grew our own this past summer and would like to use. Do I slice them, bake them first, and then put in the crock pot? or can they be put in freshly sliced?

44. Alyssa says:

    Approximately how many people does this dish feed?

45. Donna says:

    I tried this recipe recently. Cooked for 8 hours on low and it was overcooked. Next time I will cook for only 6 hours and I think it will be much better.

46. Melissa says:

    Many people have said 8 hours is too long, has anyone tried this for 6 hours on low and if so has it turned out?

47. Sandy says:

    I made it with Jimmy Dean hot sausage and Mexican cheese much better flavor

48. Sandy says:

    4 hrs is long enough on low, I made this with Jimmy Dean hot sausage and Mexican shredded cheese and it had a lot more flavor

49. Laurie says:

    About how much bacon should I use to substitute? Also, many have said to just cook it on low for 4 hours. What do you think? Thanks!

50. Sharon says:

    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.

51. Cyd says:

    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.

52. Kim rampier says:

    Can you leave this on warm all night so it is still warm in the morning??

53. Cyd says:

    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.

54. Carolyn says:

    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!

55. Melanie Davis says:

    Does this freeze well? Would you cook it all the way through & then freeze? Or assemble the casserole & then freeze?

56. Cyd says:

    Sorry we have not tried freezing this recipe before.

57. Kristie says:

    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?

58. carolynn says:

    Can you precooked the potatoes so that they are crispy?

59. Cyd says:

    We haven't tried precooking the potatoes. That sounds delicious to have them a little crispy! Let us know how it all turns out!

60. Sherry says:

    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!

61. Helen says:

    Totally agree! Much better to assemble it the night before, put in the fridge and bake it in the oven the next day. Slow cookers have too many variances and they don't always turn out well.

62. Jana says:

    Hi, I'm a little unsure about one part of the recipe. Do you just pour the egg mixture over the top or pour half on after you add the sausage the first time, then half after you add sausage the second time?

63. Cyd says:

    Just pour the egg mixture over all at the end. I have done it where I will pour about 1/3 of the egg mixture over the first half of the recipe. It works either way.

64. Katie says:

    The trick is to put in on KEEP WARM instead of LOW before you go to bed. It will be done when you wake up. If it isn't completely done yet, just up it to LOW for an hour while you get ready to leave.

65. Kelly says:

    I thought the same, but I put it on WARM around 11:00 PM. I turn it up around 630 AM.. it was ready to eat by 900 if not before. My slow cooker seems to cook high, so I put several things on warm.

66. Kelly says:

    My slow cooker cooks high and fast also. I put it on WARM around 11:00pm. I turn it up to LOW around 630-700 and it is usually ready by 900ish.

67. Chris says:

    LOVE this method! I have several other recipes I need to do this with that seem to cook rather fast!!

68. Ashley says:

    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.

69. Ja says:

    I would be concerned about that temperature (warm) for the milk and eggs.

70. Danielle says:

    Am I able to cut this recipe in half? I have a family of four, two being kids. Last year we had a lot left over.

71. Cyd says:

    You could cut it in half, but you may want to use a smaller slow cooker or it will be done cooking in less time. Watch it closely.

72. Joan says:

    It said serves 8 and to cook high for 4 hours or low for 87 hours...........look at the recipe

73. Joan says:

    There is no "Magic" button under the picture. I'm interested in nutrition as well because we have several family members that need to know nutrition amounts. Thank you. I have gone back 4 times to find this button and I just don't see it.

74. Cyd says:

    Sorry Joan. The MAGIC buttons have been gone for a long time from our site. We lost them all after we did a site overhaul.

75. imsen says:

    This sounds amazing, and I am so ready to try! Is there a reason why you opted for frozen spinach and not fresh?It was delicious and will definitely make this again. We are going to try your Italian Chicken crockpot meal next!Quick and Easy Family Recipes