Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe

I absolutely love making this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe for lazy weekend mornings. It’s one of those dishes that feels like a hug in food form—warm, cheesy, and packed with hearty flavors. What makes it truly special is how easy it is to throw together the night before and wake up to a delicious, ready-to-eat breakfast.

You’ll find that using the crockpot not only saves you time but also locks in wonderful flavors as everything cooks low and slow. Whether you’re feeding a crowd or just want a fuss-free breakfast to enjoy over a few days, this casserole is a total winner and a recipe that’s become a staple in my home.

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Ingredients You’ll Need

Each ingredient in the Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe plays a role in balancing textures and flavors. From crispy hash browns to creamy cheddar and savory meats, these ingredients come together perfectly to create a comforting dish you’ll look forward to.

• Frozen O’Brien Hash Browns: These add a hearty, starchy base and a bit of veggie goodness with the diced peppers and onions already mixed in.
• Green and Red Bell Peppers: They bring a fresh crunch and vibrant color that brighten the casserole.
• Sweet Yellow Onion: Adds depth and subtle sweetness—don’t skimp on this if you want great flavor.
• Cooked Mild Breakfast Sausage: Provides savory richness and a little seasoning kick to balance the cheese.
• Cooked Smoked Bacon: Adds smoky, crispy goodness that everyone loves in breakfast dishes.
• Sharp Cheddar Cheese: I recommend freshly shredded for the best melt and flavor, giving that creamy, tangy bite.
• Eggs: The binding agent that brings everything together with a fluffy, custardy texture once cooked.
• Half and Half: Keeps the eggs creamy and moist without weighing down the casserole.
• Onion Powder, Kosher Salt, Cracked Black Pepper: Essential seasonings that deepen the overall flavor without overpowering the other ingredients.

Variations

I love tweaking the Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe depending on what I have on hand or dietary needs. It’s surprisingly flexible, so feel free to experiment and make it your own!

• Vegetarian Version: I’ve swapped the sausage and bacon for sautéed mushrooms, spinach, and zucchini, and the casserole still turns out just as delicious.
• Spicy Twist: When I want some heat, I add diced jalapeños or a dash of cayenne pepper to the egg mixture—it wakes up the dish beautifully.
• Dairy-Free: Using dairy-free cheese and coconut milk instead of half and half works great for those avoiding dairy, and the flavor stays rich and creamy.
• Different Cheeses: Sometimes I mix in Monterey Jack or pepper jack for extra creaminess and a little kick.

How to Make Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe

Step 1: Prep Your Crockpot and Layer Ingredients

First things first, give your 6 to 7-quart crockpot a generous spray with nonstick cooking spray—this is key to making sure the casserole doesn’t stick and comes out cleanly. Then, spread the frozen O’Brien hash browns in an even layer on the bottom. You want to cover the base fully for a solid, flavorful foundation.

Next, sprinkle the diced green and red bell peppers along with the sweet yellow onion evenly over the hash browns. This mixture adds sweetness and a little crunch amidst all the richness coming next. Follow with the cooked sausage and crumbled bacon, getting as much of that meaty goodness spread evenly as you can before topping with shredded sharp cheddar cheese.

Step 2: Make the Egg Mixture and Pour Over

In a large bowl, whisk together the 12 large eggs, half and half, onion powder, kosher salt, and cracked black pepper. I like to whisk it until it’s really well combined and slightly frothy—this helps the casserole puff up with a tender texture as it cooks. Pour this mixture evenly over the cheese layer, making sure it’s distributed to reach the sides as well.

Step 3: Set the Crockpot and Let It Cook

Cover the crockpot with its lid and set to cook on low for 8 hours. This long, slow cooking melds all the flavors together and gives the eggs time to set perfectly without drying out. The low setting is crucial—you don’t want the edges to burn while the center stays runny.

When the casserole is set and nicely puffed, that’s your cue it’s ready to serve. I love leaving it in “warm” mode if I’m not ready to eat immediately; it stays cozy without overcooking.

How to Serve Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe

Garnishes

I usually top my casserole slices with a sprinkle of fresh chopped chives or green onions to add a pop of color and subtle freshness. Sometimes, a dollop of sour cream or a drizzle of salsa adds a nice tangy contrast that cuts through the richness beautifully.

Side Dishes

This crockpot breakfast pairs wonderfully with simple sides like fresh fruit salad or crispy hash brown patties. On special mornings, I’ll whip up some warm biscuits or toast alongside to soak up any cheesy goodness left on the plate.

Creative Ways to Present

For brunch parties, I like to serve the casserole in individual ramekins or mini silicone muffin cups to create bite-sized portions—you’ll impress guests with the presentation and it’s easy to serve. Another fun idea is layering the casserole in a glass crockpot to let all those layers peek through for eye appeal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep well for up to 4 days. I always let the casserole cool completely before refrigerating to avoid sogginess. When reheating, the casserole maintains its texture and flavor really nicely.

Freezing

Once cooked, you can freeze individual portions wrapped in foil and placed in freezer bags. I’ve found it freezes well for up to 2 months—just thaw overnight in the fridge before reheating. This is a total game-changer if you want breakfast ready to go on busy mornings.

Reheating

Reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) wrapped in foil for 10-15 minutes until warmed through. I prefer the oven method when I have time because it keeps the edges nicely crisp while warming the center evenly.

FAQs

Final Thoughts

This Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe holds a special place in my kitchen because it takes the stress out of breakfast planning while still delivering hearty homemade flavor. I hope you’ll try it out and see for yourself how effortlessly it fills your mornings with warmth and deliciousness. Trust me—you’ll want this recipe in your rotation for busy weekends and beyond!

Crockpot Breakfast Casserole with Sausage, Bacon, and Cheddar Recipe

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• Author: Megane
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 8 servings (approximately 1½ cup servings each)
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American

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Description

This hearty Crockpot Breakfast Casserole combines layers of crispy hash browns, colorful bell peppers, savory sausage, smoky bacon, and sharp cheddar cheese, all soaked in a fluffy egg mixture and slow-cooked to perfection. Perfect for a busy morning or brunch gathering, this make-ahead dish is flavorful, filling, and easy to prepare using your crockpot.

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Ingredients

Units USM Scale 1x2x3x

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

Meats

• 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

Seasonings

• 1 tablespoon onion powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon cracked black pepper

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Instructions

1. Prepare the Crockpot: Generously spray a 6 to 7-quart crock pot with nonstick cooking spray to ensure the casserole does not stick during the long cooking process.
2. Layer Hash Browns: Spread the frozen O’Brien hash browns evenly over the bottom of the prepared crockpot to form the base layer of the casserole.
3. Add Vegetables: Sprinkle the diced green bell pepper, diced red bell pepper, and diced sweet yellow onion evenly over the hash browns to add flavor and color.
4. Add Meats: Layer the cooked and crumbled mild breakfast sausage evenly over the vegetables, followed by an even layer of the cooked and crumbled smoked bacon.
5. Add Cheese: Sprinkle the freshly shredded sharp cheddar cheese evenly over the meat layer, creating a rich and cheesy component to the casserole.
6. Mix Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, ¾ cup half and half, 1 tablespoon onion powder, 1½ teaspoons kosher salt, and 1 teaspoon cracked black pepper until fully combined and smooth.
7. Pour Egg Mixture: Carefully pour the egg mixture evenly over the top of the cheese layer in the crockpot, ensuring it seeps through the layers for even cooking.
8. Cook: Cover the crockpot and cook on low for 8 hours until the casserole is fully set, cooked through, and golden around the edges.
9. Serve: Once cooked, serve the breakfast casserole hot for a delightful and satisfying meal.

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Notes

• Cooking times may vary slightly depending on your crockpot model, so check for doneness around 7.5 to 8 hours.
• For a quicker version, you can cook on high for 4-5 hours, but results may vary.
• Feel free to substitute the meats with turkey sausage or omit for a vegetarian option by adding extra vegetables and cheese.
• This casserole can be prepared the night before; just refrigerate overnight and cook in the morning.
• Make sure to spray the crockpot well to prevent sticking and make cleanup easier.

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Nutrition

• Serving Size: 1½ cup serving
• Calories: 460
• Sugar: 3g
• Sodium: 920mg
• Fat: 34g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 320mg