I absolutely love this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe because it’s the ultimate hassle-free morning meal that feels like a special occasion. There’s something so comforting about waking up to a crockpot bubbling away with a savory mix of crispy bacon, crumbled sausage, gooey cheddar, and hearty hash browns—trust me, it hits all the right spots. Whether you’re feeding a crowd or just want a hands-off breakfast for your busy week, this recipe has got you covered.
When I first tried this crockpot casserole, I was blown away by how effortlessly I could have a hot, delicious breakfast waiting for me without standing over the stove. You’ll find that the combination of sausage, bacon, and cheese layered over seasoned hash browns gives you that perfect hearty bite every time. Plus, it’s flexible enough to tweak to your taste or what’s on hand. You’re definitely going to want to keep this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe in your brunch rotation!
Why You’ll Love This Recipe
- Super Easy Prep: Just layer your ingredients and let the crockpot do the magic while you relax or tackle other things.
- Crowd-Pleasing Flavor: The combo of sausage, bacon, and cheddar is a guaranteed hit for family breakfasts or brunch parties.
- Set-It-and-Forget-It: Perfect for busy mornings when you want hot, comforting food without extra stress.
- Versatile Layers: You can easily swap ingredients or add extras like veggies or spices without losing the deliciousness.
Ingredients You’ll Need
All the ingredients in this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe work together to create layers of flavor and texture that make every bite rewarding. Plus, they’re pretty straightforward to find, which makes shopping a breeze.
- Frozen O’Brien hash browns: I like the mix with peppers and onions already included—it boosts flavor and saves you chopping time.
- Green bell pepper: Adds a fresh, slightly sweet crunch that balances the richness.
- Red bell pepper: Brings a pop of color and sweetness to brighten the dish.
- Sweet yellow onion: Offers a mild, savory depth without overpowering the other flavors.
- Cooked breakfast sausage: Make sure it’s crumbled and browned well for that savory punch.
- Cooked smoked bacon: Crispy bacon bits give a wonderful smoky contrast to the creamy parts.
- Sharp cheddar cheese: Freshly shredded melts beautifully and adds a sharp, tangy richness.
- Large eggs: The base that holds everything together, giving a fluffy, custardy texture.
- Half and half: Keeps the eggs tender and moist—don’t swap this with water if you want that creamy finish!
- Onion powder: Enhances the savory notes without extra chopping.
- Kosher salt: Seasoning is key to deepen all the flavors.
- Cracked black pepper: Adds just the right amount of bite and warmth.
Variations
I love how this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe invites your creativity—you can mix and match ingredients to suit your mood or dietary needs. Don’t be afraid to try different cheeses or add your favorite veggies for a personal twist.
- Vegetarian Version: I swapped the sausage and bacon with sautéed mushrooms and spinach once, and honestly, it was just as tasty and super satisfying.
- Spicy Kick: Adding a pinch of cayenne or some diced jalapeños woke up the flavors and gave the dish a fun punch.
- Cheese Swap: If sharp cheddar feels too strong, try Monterey Jack or a blend for a milder taste that still melts wonderfully.
- Make it Gluten-Free: Just double-check your sausage and bacon labels—some brands sneak in fillers—then enjoy safe and delicious bites.
How to Make Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe
Step 1: Prep Your Crockpot and Layers
Start by spraying your 6 to 7-quart crockpot generously with nonstick cooking spray so nothing sticks and clean up is easy. Next, evenly spread the frozen hash browns across the bottom. The great thing about using frozen hash browns with peppers and onions is they start softening and releasing flavor right away. Once your base is set, sprinkle diced green and red bell peppers and sweet onion on top for that fresh crunch and color.
Step 2: Add the Meat and Cheese Layers
Scatter your cooked and crumbled sausage evenly over the veggies, then do the same with your cooked, crumbled bacon. I love to use smoked bacon here because that smoky flavor really shines in slow cooking. Following that, sprinkle a generous layer of freshly shredded sharp cheddar cheese across the top—this is the gooey glue that pulls everything together in the final bake.
Step 3: Whisk Eggs and Seasonings
In a large bowl, crack in your 12 eggs, then add half and half, onion powder, kosher salt, and cracked black pepper. Whisk everything vigorously until fully combined and slightly frothy—that helps make the casserole fluffy and tender. Pour this egg mixture gently and evenly over the cheese layer, letting it soak into all those delicious pockets of flavor below.
Step 4: Low and Slow Cooking
Cover your crockpot and cook on low for 8 hours. This slow, gentle cooking means the eggs set perfectly without drying out, and the flavors marry beautifully. When it’s done, the casserole should be firm, golden on top, and ready to slice up straight from the crockpot.
Pro Tips for Making Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe
- Use Frozen Hash Browns with Veggies: I discovered this trick because it boosts flavor and texture without extra chopping or prepping.
- Cook and Crumble Meats Ahead: Doing this step in advance saves you time in the morning and prevents a watery casserole.
- Don’t Skip the Half and Half: It makes the eggs tender and creamy instead of rubbery, which I learned the hard way once.
- Stick to Low and Slow Cooking: High heat can cause the casserole edges to dry out before the center sets—slow wins every time.
How to Serve Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe
Garnishes
I usually top my slices with a sprinkle of fresh chopped parsley or green onions to add a pop of color and a fresh bite. Sometimes a little dollop of sour cream or a drizzle of hot sauce amps up the flavor—both are simple touches that really impress guests.
Side Dishes
This casserole pairs wonderfully with fresh fruit salad or crispy breakfast potatoes if you want extra carbs and contrast. For lighter sides, I recommend a mixed greens salad dressed with a bright vinaigrette—it balances the richness perfectly.
Creative Ways to Present
For brunch parties, I like to use the crockpot right on the buffet table so guests can help themselves warm servings throughout. Another fun idea is to cut the casserole into bite-sized squares and serve with toothpicks for a tasty finger food option that’s perfect for mingling.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the refrigerator for 3-4 days. I usually portion mine out so we can reheat quick breakfasts or snacks throughout the week without cooking something new each time.
Freezing
If I’m making this casserole ahead of time for busy mornings, I’ll freeze leftovers in single portions wrapped tightly in foil or plastic wrap. It thaws in the fridge overnight and reheats nicely without losing flavor or texture.
Reheating
I prefer reheating in the microwave covered with a damp paper towel for about 1-2 minutes on medium power to keep it moist. Alternatively, reheating in a preheated 350°F oven wrapped in foil for 15-20 minutes works great for larger portions.
FAQs
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Can I prepare the Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe the night before?
Absolutely! You can assemble everything in the crockpot insert the night before, refrigerate it, then cook on low the next morning. Just add a little extra cooking time since the ingredients will be cold.
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What type of crockpot works best for this recipe?
A 6 to 7-quart slow cooker with a ceramic insert is ideal, as it cooks evenly and accommodates the layers nicely. Avoid smaller crockpots as the casserole may overflow or cook unevenly.
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Can I use fresh hash browns instead of frozen?
You can, but make sure to squeeze out excess moisture to prevent a watery casserole, and you might need to adjust cooking time slightly. Frozen hash browns with peppers and onions simplify prep and enhance flavor.
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Is it okay to cook this casserole on high instead of low?
Cooking on high might dry out the casserole or cause the edges to overcook before the center sets. Low and slow is definitely the best for a tender, evenly cooked result.
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Can I add other vegetables to the Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe?
Yes! Feel free to add chopped spinach, mushrooms, or even diced tomatoes to customize it. Just be mindful of excess moisture which can affect texture.
Final Thoughts
This Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe has become one of my absolute go-tos for weekend mornings and holiday brunches. It’s such a joy to pop everything in the crockpot early and come back hours later to that wonderful aroma and a ready-to-serve meal. I promise, once you try it, you’ll find yourself coming back to this recipe again and again—perfect for feeding family, friends, or just indulging in a cozy, flavorful breakfast for one. Give it a shot and enjoy your mornings a little more!
Print
Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings (approximately 1½ cup each)
- Category: Breakfast Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Breakfast Casserole is a delicious and easy make-ahead meal perfect for busy mornings or weekend brunches. Loaded with frozen hash browns, colorful bell peppers, savory breakfast sausage, crispy bacon, sharp cheddar cheese, and a rich egg mixture, this casserole cooks low and slow in a crockpot to deliver a warm, satisfying dish with minimal effort.
Ingredients
Vegetables
- 28 ounces package of frozen O’Brien hash browns
- 1 cup (1 medium) diced green bell pepper
- 1 cup (1 medium) diced red bell pepper
- 1/2 cup diced sweet yellow onion
Meat
- 1 pound (2 cups) cooked and crumbled mild breakfast sausage
- 1 pound (1 1/4 cups) cooked and crumbled smoked bacon
Dairy & Eggs
- 3 cups freshly shredded sharp cheddar cheese
- 12 large eggs
- 3/4 cup half and half
Spices & Seasonings
- 1 tablespoon onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Prepare Crockpot: Generously spray a 6 to 7-quart crock pot with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Layer Hash Browns: Spread the frozen O’Brien hash browns evenly in the bottom of the prepared crockpot, forming the base layer of the casserole.
- Add Vegetables: Sprinkle the diced green bell pepper, diced red bell pepper, and diced sweet yellow onion evenly over the hash browns for vibrant color and flavor.
- Layer Meats: Evenly distribute the cooked and crumbled mild breakfast sausage and smoked bacon over the vegetables to create a hearty protein layer.
- Add Cheese: Sprinkle the freshly shredded sharp cheddar cheese over the meat layer to add richness and a melty texture.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 12 eggs, ¾ cup half and half, 1 tablespoon onion powder, 1½ teaspoons kosher salt, and 1 teaspoon cracked black pepper until completely combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the cheese layer in the crockpot, ensuring it seeps through the layers.
- Cook Casserole: Cover the crockpot and cook on low heat for 8 hours. This slow cooking process allows the casserole to set and flavors to meld.
- Serve: Once cooked, serve the breakfast casserole hot, scooping out generous 1½ cup portions for each of the 8 servings.
Notes
- For a quicker meal, the casserole can be cooked on high for 4 to 5 hours, but low and slow yields the best texture.
- Make sure all meat is pre-cooked before layering to ensure even cooking and safety.
- Variations can include adding mushrooms, tomatoes, or substituting sausage with turkey sausage for a leaner option.
- Use shredded cheese of choice for different flavor profiles; pepper jack adds a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Nutrition
- Serving Size: 1½ cup (approx. 1/8th of casserole)
- Calories: 460
- Sugar: 3g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 340mg
