This Crockpot Breakfast Casserole cooks overnight so you can wake up to a hearty potato casserole oozing with cheese without all the work!
You guys, I can’t (and won’t) stop adapting recipes for my slow cooker. I’m obsessed.
This crockpot breakfast casserole is a delicious twist off of my ham and cheese breakfast casserole. It’s perfect for holiday or weekend brunches or for easy weekday breakfasts. It’s quick, simple, makes a TON, and oh yeah, is SO DELICIOUS!
A hearty breakfast casserole made with a few frozen items, pantry staples, eggs, and cheese!
- Potatoes O’Brien – frozen potatoes with onions and peppers. The onions and peppers add a ton of fresh flavor.
- Breakfast Sausage Links – use mild, medium or spicy, frozen fully cooked breakfast sausage links.
- Black Beans – for some delicious, healthy protein.
- Pepperjack Cheese – adds some creaminess and spice.
- Cheddar Cheese – gives the casserole a nice, sharp flavor.
- Eggs – creates a fluffy casserole that’s packed with protein!
- Evaporated Milk – makes it extra creamy and provides a hint of sweetness.
- Green Chiles – gives the casserole a mild heat!
- Salt, Chili Powder, Cumin, Garlic Powder, and Pepper – the perfect spice blend for some serious tex-mex flavor.
- Sour Cream, Cilantro, Pico de Gallo, and Salsa – for serving!
How to make
Let this casserole cook low and slow overnight and wake up to the most delicious kid friendly breakfast!
- In one bowl, mix together potatoes, sausage, black beans, and cheeses.
- In another bowl, mix together eggs, evaporated milk, green chiles, and spices.
- Pour the wet mixture over the dry mixture and stir to combine.
- Transfer the mixture to your crockpot then cook on HIGH for 4 hours or on LOW for 8 hours.
- Serve with sour cream, cilantro, and some pico de gallo and you’ve got yourself a hearty, satisfying, crowd-pleasing breakfast!
How long do you cook breakfast casserole?
Breakfast casserole cooks in the crockpot on HIGH for 4 hours or LOW for 8 hours.
Prep this the night before, let it cook overnight, then enjoy it in the morning! If you’re pressed for time, or planning a breakfast for dinner meal, cook on high instead!
Can breakfast casserole be baked?
- Preheat oven to 350 degrees F and grease a 9×13 inch baking dish with cooking spray.
- Combine the ingredients as listed in the recipe then pour the mixture into the prepared pan.
- Bake, uncovered, for about 1 hour – 1 hour 15 minutes, or until the eggs have set and the potatoes are tender. (*not tested)
Or simply check out my baked ham and cheese breakfast casserole recipe!
Is breakfast casserole gluten-free?
This crockpot breakfast casserole is gluten free, but other recipes may not be. This casserole uses potatoes and other ingredients that are naturally gluten free, but many breakfast casseroles use bread, which unless noted, are not gluten free.
As always, make sure you check all of your ingredients to verify that they are gluten-free before using in your casserole.
This breakfast casserole is perfect just the way it is, but here are some ways you can change it up if you’re looking for some different flavors and textures.
- Add veggies. Try adding in extra diced peppers and onion. Sauté them until tender before placing them in the crockpot for the best texture. I don’t recommend adding other veggies, because it might make the dish too watery.
- Try different cheeses. Mozzarella, gouda, swiss, monterey-jack, provolone, gruyere, you name it! Top with crumbled feta for extra tang and creaminess!
- Play around with the spices. Use your favorite spice blend!
- Sub the meat. Sub the sausage for some cubed ham or try my ham and cheese breakfast casserole!
- Use different potatoes. Not a fan of peppers and onions? Replace the potatoes o’brien with frozen diced hash browns instead.
- Make vegetarian. Swap the sausage with vegetarian sausage!
- Spice it up. Add some red pepper flakes to go with the green chiles or top the final dish with your favorite hot sauce!
There’s literally nothing you can do to make this taste bad. It’s just THAT good. 😉
I love serving this as brunch with some other delicious recipes. Here are some of my favorite pairings!
Top your crockpot breakfast casserole with sour cream, pico de gallo, and fresh cilantro and serve it alongside any (or all) of these delicious recipes!
How to store
Store your leftover breakfast casserole in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 1 month.
To reheat, pop single servings in the microwave or reheat larger amounts in a baking dish in the oven until heated through.
Can you freeze?
Let your casserole cool completely, then place it in an airtight container or ziplock baggie, and freeze it for up to a month.
Let it thaw in the refrigerator before reheating in the microwave or oven.
Crockpot Breakfast Casserole
Equipment for this recipe
- 1 (28 oz) bag frozen Potatoes O’Brien w/ Onions & Peppers
- 1-2 (7 oz) boxes frozen fully cooked breakfast sausage links, sliced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) block pepperjack cheese, shredded
- 1 (8 oz) block cheddar cheese, cubed
- 8 large eggs
- 1 (12 oz) can evaporated milk
- 1 (4 oz) can mild green chiles
- 2 teaspoons salt more or less to taste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- sour cream, cilantro, pico de gallo, salsa for serving
- Grease crockpot with cooking spray. Set aside.
- In a large bowl, mix together frozen potatoes, sausage, black beans, and two cheeses.
- In another bowl, whisk together eggs, milk, green chiles, salt, chili powder, cumin, garlic powder, and pepper.
- Pour egg mixture over potato mixture and stir to combine.
- Pour into prepared crockpot.
- Cook on HIGH 4 hours or LOW 8 hours.
- Taste and re-season, if necessary and serve with sour cream, cilantro, pico de gallo, salsa!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.