Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole is an easy, hearty make-ahead breakfast made with sausage, eggs, peppers, and melted cheddar cheese, all slow-cooked until perfectly set. It's a simple, protein-packed option that's ideal for busy mornings, holidays, or feeding a crowd with minimal effort.
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A Quick Look at the Recipe
✅ Recipe Name: Crockpot Breakfast Casserole
🕒 Ready In: 6-8 hours (Low) or 3-4 hours (High)
👪 Serves: 6-8 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Breakfast sausage, eggs, milk, red bell pepper, cheddar cheese
📖 Dietary Info: Naturally gluten-free; high-protein; low carb
👌 Difficulty: Easy - brown the sausage, layer ingredients, and add to the slow cooker
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Everything layers directly into the slow cooker, making this a true hands-off breakfast that cooks while you sleep or go about your day. The eggs stay fluffy, the sausage adds savory flavor, and the slow cooker makes it stress-free for brunches, meal prep, or overnight breakfasts.
If you love easy make-ahead breakfasts, this casserole fits right alongside favorites like Crustless Chicken Quiche, Feta Spinach Egg Muffins, or Healthy Banana Oat Muffins for a balanced morning spread.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Breakfast Casserole:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Breakfast Casserole:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Breakfast Casserole FAQs:
- More Breakfast Recipes You'll Love
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- Crockpot Breakfast Casserole
Why You'll Love this Crockpot Breakfast Casserole:
Perfect make-ahead breakfast: Prep it the night before and wake up to a hot, ready-to-serve meal.
Hands-off cooking: The slow cooker does all the work while you focus on your day.
Hearty and filling: Sausage, eggs, and cheese make this a protein-packed breakfast that keeps everyone satisfied.
Great for a crowd: Ideal for holidays, brunches, or feeding family and guests with minimal effort.
Naturally gluten-free: No bread or fillers needed, making it easy to accommodate different diets.
Key Ingredients:
- breakfast sausage. Adds rich, savory flavor. You can use pork, chicken, or turkey sausage, just make sure it's fully cooked and crumbled before layering.
- red bell pepper. Brings color and a touch of sweetness. Swap for green, yellow, or orange peppers if preferred.
- eggs. The base of the casserole, use fresh large eggs for the best texture and flavor.
- cheddar cheese. Melts perfectly and gives a classic breakfast taste. You can substitute with Monterey Jack, Colby, or mozzarella for a different flavor profile.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use turkey sausage: Swap pork sausage for turkey sausage to lighten things up while keeping the flavor.
- Change the cheese: Use Monterey Jack, Colby Jack, or pepper jack instead of cheddar for a different twist.
- Add vegetables: Stir in mushrooms, spinach, or zucchini for extra color and nutrients.
- Make it spicy: Add diced jalapeños, hot sausage, or a pinch of red pepper flakes for heat.
- Dairy-free option: Use dairy-free cheese and unsweetened almond or oat milk in place of regular milk.
How to Make Crockpot Breakfast Casserole:
- In a skillet over medium heat, cook the sausage and onion together until the sausage is browned and the onion is tender. Drain excess grease.
- Lightly grease the inside of your crockpot.
- Spread the cooked sausage and onion mixture evenly on the bottom.
- Add the diced red bell pepper and 1 ½ cups of the shredded cheddar cheese on top.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the ingredients in the crockpot.
- Sprinkle the remaining ½ cup of cheese on top.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the eggs are set in the center.
- Let rest for 5-10 minutes before slicing and serving.
Recipe Notes & Tips:
- Brown the sausage first: Cooking the sausage and onion before adding them to the slow cooker prevents excess grease and improves flavor.
- Grease the crockpot well: This helps prevent sticking and makes cleanup much easier.
- Don't overcook: Check the casserole early if possible, overcooking can make the eggs rubbery.
- Use low for best texture: Cooking on Low yields softer, fluffier eggs compared to High.
- Let it rest before slicing: Allowing the casserole to sit for 5-10 minutes helps it firm up and slice cleanly.
- Serving suggestion: Top with Mexican Salsa and green onions and serve alongside something sweet like Sourdough French Toast or Apple Blueberry Smoothie.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Let the casserole cool completely before refrigerating to prevent condensation and sogginess.
Freezer: Slice into individual portions, wrap each piece tightly in plastic wrap or foil, and store in a freezer-safe bag for up to 2 months.
Reheating: Reheat larger portions in a covered baking dish at 350°F for 15-20 minutes until heated through.
Crockpot Breakfast Casserole FAQs:
Yes. Crockpot Breakfast Casserole is ideal for overnight cooking. Assemble the ingredients in the slow cooker, then cook on Low for 6-8 hours so it's ready to serve in the morning.
Yes. Browning the sausage before adding it to the crockpot improves flavor and prevents excess grease from pooling in the casserole.
You can replace up to half of the whole eggs with egg whites to reduce fat and cholesterol while keeping the texture soft and fluffy.
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Crockpot Breakfast Casserole
Ingredients
Instructions
- In a skillet over medium heat, cook the sausage and onion together until the sausage is browned and the onion is tender. Drain excess grease.
- Lightly grease the inside of your crockpot.
- Spread the cooked sausage and onion mixture evenly on the bottom.
- Add the diced red bell pepper and 1 ½ cups of the shredded cheddar cheese on top.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the ingredients in the crockpot.
- Sprinkle the remaining ½ cup of cheese on top.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the eggs are set in the center.
- Let rest for 5-10 minutes before slicing and serving.
Nutrition
Notes
- Brown the sausage first: Cooking the sausage and onion before adding them to the slow cooker prevents excess grease and improves flavor.
- Grease the crockpot well: This helps prevent sticking and makes cleanup much easier.
- Don't overcook: Check the casserole early if possible, overcooking can make the eggs rubbery.
- Use low for best texture: Cooking on Low yields softer, fluffier eggs compared to High.
- Let it rest before slicing: Allowing the casserole to sit for 5-10 minutes helps it firm up and slice cleanly.
- Serving suggestion: Top with Mexican Salsa and green onions and serve alongside something sweet like Sourdough French Toast or Apple Blueberry Smoothie.
This is such a hassle-free recipe that makes getting everyone out of the house for Church on Sundays easier, and recipe that everyone likes.
Waking up Christmas morning and having a delicious breakfast already made makes me just as excited as the kids. If you've ever slaved away in the kitchen while the kids open up their presents you'll love this.