Sausage and Hashbrown Crockpot Breakfast Casserole
This sausage and hashbrown crockpot casserole is a make-ahead breakfast that cooks while you sleep. Crumbled sausage, frozen hash browns, eggs and cheese bake into a hearty, sliceable casserole with no oven needed.
8
servings20
minutes4
hours30
minutesLayers of browned sausage, hash browns and cheese are covered in a seasoned egg custard and slow cooked until set. Easy to feed a crowd.
Ingredients
1 lb breakfast sausage, bulk
1 small yellow onion, diced
1 red bell pepper, diced
30 oz frozen shredded hash browns, partly thawed
2 cups shredded sharp cheddar cheese, divided
12 large eggs
1 cup whole milk
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 green onions, sliced
Nonstick cooking spray
Directions
- Spray a 6-quart slow cooker well with nonstick spray, or use a liner. Eggs stick, so do not skimp.
- Brown the sausage in a skillet over medium-high heat, breaking it up, for 6 to 8 minutes until no pink remains. Add the onion and bell pepper for the last 3 minutes. Drain off extra fat.
- Layer one third of the hash browns in the slow cooker, then one third of the sausage mixture and 1/2 cup of the cheese. Repeat twice, ending with the cheese.
- Whisk the eggs, milk, salt, pepper, garlic powder and paprika until smooth.
- Pour the egg mixture slowly over the layers, pressing the potatoes down lightly so the liquid soaks in.
- Cover and cook on LOW for 4 to 5 hours, until the eggs are set in the center and the casserole reaches 160 degrees F.
- Turn off the heat and let it stand covered 10 minutes before serving.
- Sprinkle with green onions and scoop out with a large spoon.
Notes
- Use turkey sausage for a lighter pot. Add a handful of spinach between the layers. Assemble it the night before, but cook it straight from the fridge and add 30 minutes. Leftovers keep 4 days in the fridge and freeze, sliced, for 2 months.
Why a crockpot breakfast casserole works
Breakfast casseroles usually mean preheating the oven when you are barely awake. A slow cooker lets you layer everything, set the timer and let the kitchen stay cool, which is handy if you are hosting overnight guests.
Slow heat sets the eggs gently, so the custard stays creamy and the hash browns on the bottom turn tender instead of burning. The sausage seasons every layer as it cooks.
It is also a good plan for a crowd. Eight servings from one pot means you can feed a family on a holiday morning without watching a pan, and the casserole stays warm for an hour once the timer ends.
Ingredient notes for a good casserole
Breakfast sausage: Bulk pork sausage gives the most flavor. Brown it and drain it, or the casserole will taste greasy.
Frozen shredded hash browns: Let them sit on the counter for 20 minutes. Frozen shreds drop excess water in the pot and make the custard weepy.
Eggs: Twelve eggs fill a 6-quart pot. Whisk until no streaks of white remain so it sets evenly.
Whole milk: It makes a softer custard. Low-fat milk works, but the casserole will be less creamy.
Sharp cheddar: A sharp cheese stands up to the sausage. Shred it yourself for better melting.
Bell pepper: Red is sweetest, but green or orange work too. Dice small so every forkful has a bit of crunch and color.
Tips for a set, never soggy, casserole
Grease generously: Egg and potato starch stick hard to a slow cooker. A liner or a thick coat of spray saves a lot of scrubbing.
Brown the sausage and vegetables first: Cooking the onion and pepper with the sausage removes their water, which keeps the custard from turning soupy.
Do not lift the lid: The most common mistake is peeking, which delays setting. Check once at 4 hours, and look for a center that jiggles slightly and no liquid egg.
Cook on LOW: HIGH can overcook the edges and leave the center runny. LOW gives an even set and keeps the bottom layer from drying out.
Swaps and variations
For a vegetarian version, replace the sausage with 2 cups of sauteed mushrooms and spinach. Try pepper jack for heat or ham instead of sausage. Add a can of drained green chiles for a southwestern spin. You can use egg substitute, but expect a softer set.
Do not use fresh raw potatoes in this layered method. They stay hard in the egg custard and do not cook through in 5 hours.
For a smoother slice, let the casserole sit with the heat off and the lid on for ten minutes. The custard finishes setting, and it cuts into neat squares.
What to serve with it
Serve warm with a bowl of fresh fruit or a green salad, plus hot sauce, salsa and sour cream on the table. For brunch, add sliced tomatoes and a pot of hot coffee. Leftovers are just as good the next day, which helps if you want to plan ahead.
Storing and reheating
Refrigerate leftovers in an airtight container for up to 4 days. For the freezer, wrap individual slices in foil and freeze for up to 2 months.
Reheat a slice in the microwave for 60 to 90 seconds, or in a 350 degree F oven covered with foil for 15 minutes until hot in the center.
Hot sauce, salsa or a spoonful of sour cream on top lets everyone adjust the flavor to their taste, and a sprinkle of fresh chives looks good.
Sausage and Hashbrown Crockpot Breakfast Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 13, led by breakfast sausage, yellow onion, red bell pepper, frozen shredded hash browns
Tips for Sausage and Hashbrown Crockpot Breakfast Casserole
Use turkey sausage for a lighter pot. Add a handful of spinach between the layers. Assemble it the night before, but cook it straight from the fridge and add 30 minutes. Leftovers keep 4 days in the fridge and freeze, sliced, for 2 months.
Sausage and Hashbrown Crockpot Breakfast Casserole FAQ
How long does Sausage and Hashbrown Crockpot Breakfast Casserole take?
Sausage and Hashbrown Crockpot Breakfast Casserole takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Sausage and Hashbrown Crockpot Breakfast Casserole serve?
This recipe makes 8 servings.
What do I need to make Sausage and Hashbrown Crockpot Breakfast Casserole?
13 ingredients, led by breakfast sausage, yellow onion, red bell pepper, frozen shredded hash browns. Amounts are in the recipe card above.
