Crockpot Breakfast Casserole with Sausage
My Crockpot Breakfast Casserole with Sausage is a hearty, meat-and-potatoes meal the whole family will love! Loaded with smoked sausage, hash browns, savory seasonings, and melting cheese, it’s a super easy, super satisfying breakfast.
The Perfect Slow Cooker Breakfast Casserole
If you want a simple, flavorful slow cooker breakfast, you are going to love this casserole. Slow cookers are so convenient, and you can make so many different kinds of recipes in them! I like using mine to cook this easy, cheesy casserole for a weekend breakfast, or even overnight so that it’s ready when we hit the ground running.
This is also a great recipe to customize for different occasions. Want to make it with leftover ham? No problem! Just replace the sausage with an equal amount of cooked, diced ham and you’re good to go. You could even use bacon, or a specialty sausage like chicken sausage.
I also like to add veggies to this dish from time to time. Cooked veggies are best, so that they don’t release too much water into the casserole. From spinach to broccoli to butternut squash, you can stir in just about anything, and let the crock pot do the rest!
Let’s go over the basic ingredients to make this casserole. As you can see, each ingredient is super simple. I like to keep most of them in my pantry and freezer at all times, because they’re so versatile and easy to use! (For the complete recipe with amounts and nutrition facts, scroll to the bottom of this post!)
- Mushroom Soup: Classic condensed cream of mushroom soup is a fast and easy way to make this casserole creamy, flavorful, and scrumptious.
- Milk: Whole milk or 2% is fine in this recipe.
- Hash Browns: I use defrosted frozen hashbrowns for the ultimate easy prep.
- Smoked Sausage: Depending on your taste, you can use a spicy sausage or a mild breakfast sausage. Either way, slice it up and you’re good to go!
- Yellow Onion: A diced yellow onion adds tons of flavor to this recipe, but if you need to make things even easier, you can substitute half a teaspoon of onion powder.
- Cheese: I use grated cheddar, my go-to! It melts perfectly and has a good strong flavor. Feel free to sub in any melting cheese you like, though—Colby, mozzarella, and pepper jack, are all great options.
- Parsley and Thyme: Simply adding some dried herbs takes this casserole up to a whole new level.
Can I make this breakfast casserole without hashbrowns?
Yes, you can! If you want to make a low-carb version of this breakfast casserole, try swapping in broccoli florets, cauliflower florets, or any combination of your favorite veggies. If carbs aren’t a problem, try making this casserole with day-old bread, cut into 1-inch cubes, or even leftover cooked pasta.
How to Make a Breakfast Casserole
This is basically an easy, mix-and-cook recipe, but there are a few little quirks. Here’s a brief rundown of the process.
- Heat the Soup and Milk. To begin, you will need to simmer your cream of mushroom soup and milk together for a few minutes just to heat it through. This helps the ingredients blend and cook with a good texture.
- Combine the Casserole Ingredients. While the soup and milk heat, place the hashbrowns, sausage, and onions in the slow cooker, along with one cup of cheese.
- Add the Soup Mix to the Crock Pot. Next, pour the soup mixture over the casserole ingredients, and stir to combine.
- Cook. Finally, top the whole thing with the remaining cheese and the herbs, cover, and cook as directed. Done!
Can I cook this overnight?
Definitely! If you want to cook this overnight, just make sure to cook on low. It will take about 6-7 hours. This is a great way to have breakfast waiting for you when you get up in the morning!
Tips and Tricks
Before you get started on this yummy breakfast “bake,” let me share a few helpful tips. These ideas will guarantee a tasty and family-pleasing result!
- Grease the Slow Cooker Insert: You don’t have to do this, but I find that greasing the slow cooker with non-stick cooking spray helps to keep the potatoes from getting burned or too crispy around the edges. Alternatively, use a slow cooker liner.
- Soup Substitutions: If you want to avoid using condensed cream of mushroom soup, feel free to substitute a homemade version, or any other creamy soup that you love (cream of onion, celery, etc). If the soup is not condensed, you may want to omit the milk in the recipe so things don’t get too liquidy.
Skip the Crock Pot: You can also assemble this casserole in a greased baking dish, and store it overnight in the fridge (cover first with foil). Bake it, uncovered, the next morning at 350°F for 45 minutes to an hour, until done. Make sure the interior of the casserole reaches 160°F for food safety!
If you’d like to whip up some sides to go with this easy main breakfast dish (breakfast for dinner, anyone? Brunch?) here are some yummy ideas!
- Cranberry Lemon Zucchini Bread: This easy Cranberry Lemon Zucchini Bread is the ultimate breakfast bread! It’s full of bright, fruity flavor and an extra serving of healthy veggies.
- Grapefruit: Starting off the day with fresh fruit is a great idea, and this Piggy Grapefruit version is adorably fun!
- Pancakes: Classic Blueberry Pancakes are a sweet side that work perfectly with this savory casserole.
How to Store and Reheat Leftovers
To store leftover casserole, place portions in food storage containers and refrigerate. Leftover breakfast casserole will keep in the fridge for 3-4 days.
To reheat, microwave for 30 seconds at a time until hot all the way through, or bake at 350°F for 10-15 minutes.
Crockpot Breakfast Casserole
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 32 ounces hash browns (1 frozen bag, defrosted)
- 14 ounces smoked sausage diced
- 1 small yellow onion diced
- 1 1/2 cups grated cheddar cheese
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
- In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
- Pour in cream of the mushroom mixture and stir.
- Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.