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Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole cooks overnight so you can wake up to a hearty potato casserole oozing with cheese without all the work!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Breakfast
Cuisine: American
Keyword: brunch, crockpot, easy, slow cooker
Servings: 10 people
Calories: 619kcal


  • (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
  • (8 oz) block pepperjack cheese, shredded
  • 1 (8 oz) block cheddar cheese, cubed
  • large eggs
  • (12 oz) can evaporated milk
  • 1 (4 oz) can mild green chiles
  • 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!
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Calories: 619kcal | Carbohydrates: 43g | Protein: 29g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 237mg | Sodium: 1192mg | Potassium: 888mg | Fiber: 7g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 15mg | Calcium: 477mg | Iron: 3mg