Crockpot Breakfast Casserole to Feed a Crowd

One of my readers (and now a client!) sent me this recipe a while back and it has been making the rotation here since then! In fact, we even threw this in the crockpot while in Lake Tahoe last week and all LOVED waking up to a hot, delicious, filling breakfast. My reader said that she serves it on Christmas morning, which I think is a fantastic idea. She also suggested having sour cream and salsa as optional toppings – we did just that and will continue to do so!

If you don’t have a crowd, don’t worry! We have found this reheats beautifully. We love it for breakfast, but sometimes have it as breakfast for dinner too.

Crockpot Breakfast Casserole

Serves 8 – 10; Slightly modified from original

  • 1 dozen eggs
  • 1 cup milk (I use skim because that’s what we drink)
  • 1 package 32 oz. frozen hash brown potatoes
  • 1 lb of sausage, bacon or turkey sausage browned and drained (I use turkey sausage)
  • 2 cups shredded colby jack cheese
  • 1 onion, chopped
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • sour cream and salsa for serving, optional
  1. Spray your crockpot with non stick cooking spray or use a slow cooker liner and spray it.
  2. Layer 1/2 of each in the crock pot: frozen potatoes, bacon or sausage, onions and 1 cup shredded cheese. Add a second set of layers with the remaining half. You should use the remaining 1 cup shredded cheese on the top.
  3. Beat the eggs, milk, mustard, salt and pepper together.
  4. Pour the egg mixture over the cheese evenly in the crockpot.
  5. Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast! You will want to watch it the last couple of hours as the edges do start to brown pretty quickly at the end.
  6. Serve with sour cream and salsa, if desired.

As an aside, you might remember that my 10 (15?) year old crock pot had to be trashed last January. The handle fell off, the lid broke, etc. I replaced it with the Instant Pot, thinking it could play double duty. After a year, I caved and purchased another crock pot. I still love the Instant Pot for pressure cooking, rice cooking, etc., but I found the slow cook setting was not optimal. I went with an 8QT crock pot this time and am very happy with it! The size lets me double some of our favorite recipes which is essential with the voracious appetites around here.

As always, I’m interested to hear about any new favorite recipes in your home. I’m making a new “crack slaw” dish this week, as well as a Mardi Gras dinner!

8QT Crock-Pot Slow Cooker |8QT Instant Pot Duo Plus (affiliate link)


4 thoughts on “Crockpot Breakfast Casserole to Feed a Crowd

  1. I have a similar recipe that we always have on Christmas morning, and it’s also a great one when we have overnight guests. I totally agree about the crock pot. I have 2 Instant Pots—the 8 qt for big meals and the 3 qt for side dishes or for a meal for just a couple of people. But for slow cooking, I much prefer an old fashioned crock pot. And on big cooking days like Thanksgiving or Christmas, I sometimes have the crock pot going at the same time as the Instant Pot (plus the oven and cooktop).

  2. Campers will recognize this as Mountain Man breakfast, which is usually prepared in a dutch oven. We always mix in a can of mushrooms, and I’ve prepared extra baked potatoes the evening before and just cut those up in the morning instead of bringing frozen hashbrowns. Cook bacon in dutch oven first. Stir together the rest of the ingredients, pour in with cooked bacon and mix, and set over coals to cook. Oh, be sure to line the dutch oven or you will spend plenty of time scrubbing it after. Hardy breakfast.

  3. I had the same experience with an InstaPot! I received an InstaPot for Christmas and by New Year’s was shopping for a new crockpot. Love my new crockpot..InstaPot…not so much! This casserole is making an appearance at my house next weekend!! Kitt

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