Crockpot Breakfast Casserole – Great for meal prep!

Crockpot Breakfast Casserole is the perfect breakfast recipe to feed a hungry crowd or take care of meal prep. Cheesy, hearty and hands off!

The holidays are a tradition for my family. Whether it’s Christmas, Easter or Thanksgiving we always Start things hot and hearty with a scoop crockpot breakfast casserole, plus a pan of gluten-free cinnamon rolls and bottomless mimosas.

Hell, we even schedule our family’s birthday parties around brunch time so we can serve up this easy Crock Pot Breakfast Casserole as the main event. It’s a breeze to assemble, feeds an army, and is dearly loved by all.

I mean, just look at those crunchy, cheesy bits! #drool

Whether you’re looking for a hearty breakfast to feed a large group for the holidays, to serve as a BFD (my kids LOVE this!) or to make breakfast ahead of time all week long, this slow cooker breakfast casserole has it all covered away.

Watch How To Do It

ingredients required

Crockpot Breakfast Casserole requires a handful of everyday ingredients to layer in the crock pot before moving on. So, as simple as that. The recipe is naturally gluten-free and versatile. Here’s what you need:

1. Frozen hash browns: I like the Ore Ida brand which is gluten free and holds up well to slow cooking. You don’t have to thaw them or anything before tossing them in the slow cooker.
2. breakfast sausage: I like the Jimmy Dean brand, which again is gluten free. You are welcome to use the maple or the spicy varieties, although I always use the classic mild breakfast bratwurst.
3. Grated cheese: Both shredded cheddar cheese and shredded mozzarella cheese ensure every bite of this breakfast casserole is satisfying and utterly irresistible.
4. Green Onions: Sliced ​​green onions add a touch of color and flavor to this dish. Feel free to cut a few extra slices to top each bowl.
5. Milk: Whatever you have on hand. I’ve used everything from unsweetened almond milk to whole milk.
6. eggs: No breakfast casserole without! I recommend using large eggs in the shell versus an egg product.
7. Salt and pepper. ‘Nuf said!

variations

This is clearly a suuuuper classic breakfast casserole recipe – potatoes, meat and cheese. That means it’s very easy to customize. Here are a few ideas:

• change the meat Use bacon or diced ham instead of sausage or veggie crumbles to keep this recipe vegetarian. Costco has big bags of pre-crumbled cooked bacon that are actually very high quality!
• Add vegetables. Diced peppers and onions, sautéed mushrooms, or even green chillies would make a delicious addition to the scallion topping of the breakfast casserole.
• Choose a different cheese. Smoked Gouda, Fontina, Colby Jack, Monterey Jack or Pepper Jack cheese would all be delicious here.

What size crock pot to use

As written, this slow cooker breakfast recipe fills a 6 quart pot and feeds 8-10 hungry people. Many people have successfully halved this recipe using a smaller slow cooker – you just need to reduce the cooking time a little.

This recipe is great because you can cook it overnight on LOW for 8-9 hours or on HIGH for 4 hours. In the morning, after someone wakes up, have it turned on and started coffee, and breakfast casserole is ready by brunch time!

Ideal for preparing meals

What I love about this recipe is that it reheats beautifully, allowing you to place individual portions of the cooked casserole in glass storage containers and then reheat in the microwave each morning for an almost instant protein-rich breakfast.

My middle child loves a hot and hearty breakfast compared to cold cornflakes, so she’s delighted when I have this breakfast casserole on hand to heat up for her breakfast—or even as an after-school snack.

The best tips for success

Crockpot Breakfast Casserole isn’t rocket science — layer the ingredients in a crock pot and turn it on. BUT, having made this recipe countless times over the years, I have a few tips for success!!

1. A browned top does not indicate a cooked center. Especially if you cook it on high, the casserole can appear ready even after 2 hours due to the browned appearance of the top. But the center won’t be fully cooked through, so keep cooking (slowly)!
2. Spray the sides of the casserole very well with non-stick cooking spray before adding the ingredients to ensure each scoop comes out clean.
3. OR use a slow cooker liner to make clean up a breeze. My mother usually does that.

What to Serve with the Crockpot Breakfast Casserole

While delicious and satisfying on its own, we like to serve Crockpot Breakfast Casserole with a bar of toppings, including:

• Chopped fresh spring onions
• salsa
• Bacon Chunks (what can I say, we’re going big)
• Sliced ​​or diced avocado (LOVE the egg and avocado combo)
• Pickled jalapenos

Served with a fresh fruit salad and a pan of gluten-free cinnamon rolls always also nearby!

How to make a crockpot breakfast casserole

Start by spraying a 6-quart saucepan with non-stick spray, then spread frozen shredded hash browns in an even layer on the bottom. As I said, I prefer Ore Ida because the quality is very consistent.

Next, add a layer of browned and drained breakfast sausage. You can brown/drain/refrigerate the breakfast sausage several days in advance.

The next layer consists of equal parts grated cheddar cheese And mozzarella cheese, followed by a spicy layer of minced green onions.

Repeat the hash brown, sausage, and cheese layers one more time, then whisk together eggs with milk, salt, And pepper and pour the egg mixture evenly over the top of the casserole dish.

Place the lid and cook on HIGH for 4 hours or on LOW for 8 hours or until the top of the breakfast casserole is golden brown and the center is set.

Check out those layers of flavor!!

storage tips

Feel free to dig into the crockpot egg casserole once it’s ready, then fill with your favorite toppings (or not, if you’re a purist) and dig in! Like I said, this casserole is super easy to reheat. Here’s what to do:

• To store: Scoop individual servings of leftovers into glass storage containers with lids, then refrigerate for 3-4 days.
• To warm up: Microwave individual servings for 1-2 minutes, stirring halfway or until warmed through. I like to break up the breakfast casserole ball a bit before putting it in the microwave to make sure it heats up evenly.
• Freeze: Freeze individual servings in freezer-safe containers. Microwave on 50% power for 1-1/2 minutes, then stir and continue to microwave until food is heated through.

That’s all you wrote! Whether you’re serving this hot and hearty breakfast casserole for your next vacation get-together or for weekend brunch – I hope you love it – enjoy!

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Photos by Ashley McLaughlin