Crockpot Breakfast Casserole

By | December 18, 2014

This crockpot breakfast casserole is so easy. A little preparation the night before and the next morning you’ll wake up to a nice warm breakfast. Perfect for this holiday season!

Crockpot Breakfast Casserole - Wouldn't it be nice to wake up to a nice warm breakfast? This crockpot breakfast casserole is perfect just for that very reason.Servings: 8
Prep Time: 15 minutes
Cooking Time: 6-8 hours

Ingredients:
dozen eggs
1 lb. of sausage (I use HOT)
1 can of Rotel tomatoes
1 onion; finely chopped
4 cups of frozen hashbrowns
3 cups of shredded cheese (I used Mexican blend)
Tabasco
salt and pepper

Wouldn't it be nice to wake up to a nice warm breakfast? This crockpot breakfast casserole is perfect just for that very reason.Directions:
1. Brown sausage and onions. As sausage is cooking chopped it up with a spatula. You want to sausage finely chopped. I always run mine through the food processor after it’s browned.
2. Thaw hashbrowns, enough to get moisture out. I wrapped mine in a clean towel and squeezed out all the moisture.
3. Scramble the dozen eggs. Add salt and pepper and Tabasco.
4. In your large bowl mix the hashbrowns, Rotel, and sausage together and pour into the bottom of the crockpot. Spread evenly.
5. Pour the eggs over top of hashbrown mixture and top with cheese.
6. Cook on low for 6-8 hours.

Crockpot Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • dozen eggs
  • 1 lb. of sausage (I use HOT)
  • 1 can of Rotel tomatoes
  • 1 onion; finely chopped
  • 4 cups of frozen hashbrowns
  • 3 cups of shredded cheese (I used Mexican blend)
  • Tabasco
  • salt and pepper
Instructions
  1. Brown sausage and onions. As sausage is cooking chopped it up with a spatula. You want to sausage finely chopped. I always run mine through the food processor after it's browned.
  2. Thaw hashbrowns, enough to get moisture out. I wrapped mine in a clean towel and squeezed out all the moisture.
  3. Scramble the dozen eggs. Add salt and pepper and Tabasco.
  4. In your large bowl mix the hashbrowns, Rotel, and sausage together and pour into the bottom of the crockpot. Spread evenly.
  5. Pour the eggs over top of hashbrown mixture and top with cheese.
  6. Cook on low for 6-8 hours.

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20 thoughts on “Crockpot Breakfast Casserole

  1. aimee fauci

    I have never made a breakfast in a casserole. Yours looks mighty spicy.. I am quite the opposite. Looks like a smart dish to have ready for Christmas morning.

    Reply
    1. Lysha Post author

      The tomatoes give it that red coloring. This isn’t too spicy, but you could always use regular sausage.

      Reply
  2. Louida

    I’ve never made a breakfast casserole before but have eaten it plenty of times in someone else home or in a restaurant. Your dish looks yummy!

    Reply
  3. Nicky

    I made breakfast tacos the same way you make your casserole. I just scoop the finished product out and wrap in a warm tortilla. It’s great. I love the way the house smells when I cook it. I’m sure your recipe smells great too!

    Reply
  4. Artney

    I made a slow-cooker, breakfast casserole last year for Christmas! I love putting it on and waking up to breakfast already done! I may make it again this year. Glad you enjoyed it!

    Reply
  5. Stephanie

    Breakfast in the crock pot? GENIUS! I love having a hearty meal first thing in the morning that I don’t have to “watch” too closely.

    Reply
  6. Tiffany Khyla

    I’ve never made breakfast in the crock pot, and now I feel like this is something I need to try right now! Thanks so much for sharing this awesome recipe!

    Reply
  7. Farrah

    Yum! 😀 I’ve been meaning to make a hot breakfast dish in bulk so I can have something to warm up my soul in the morning! <3

    Reply
  8. Kim Smith

    Hello, I love this recipe. Never realized that I might make the Casserole in the Crockpot! Sold…I am lazy in the morning about cooking. Need the first pot of coffee first. LOL

    Reply

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