If you’re searching for a hearty and comforting morning meal to wow your family or guests, this Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe is an absolute winner. It combines crispy hash browns, vibrant bell peppers, savory sausage, smoky bacon, and sharp cheddar cheese into a luscious, slow-cooked delight that practically wakes itself up by breakfast time. You’ll love how effortless it is to prepare, and your crockpot does all the heavy lifting overnight so you can wake up to a warm, satisfying feast.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in crafting the perfect balance of textures and flavors. From the creamy eggs to the sharp cheddar melting over the crispy hash browns, these simple yet essential components come together to make every bite memorable.
- 28 ounces O’Brien frozen hash browns: The crispy, seasoned base that adds a golden crunch and hearty texture throughout the casserole.
- 1 medium green bell pepper, diced (1 cup): Adds a fresh, slightly sweet bite and a burst of green color to brighten things up.
- 1 medium red bell pepper, diced (1 cup): Offers a subtle sweetness and vibrant red hue that balances the savory flavors beautifully.
- ½ cup sweet yellow onion, diced: Infuses a gentle sweetness and aromatic depth that enhances the overall flavor.
- 1 pound mild breakfast sausage, cooked and crumbled (2 cups): Brings juicy, savory richness with a little hint of spice—perfect for breakfast meat lovers.
- 1 pound smoked bacon, cooked and crumbled (1¼ cups): Delivers smoky, salty goodness giving each bite an irresistible savoriness.
- 3 cups sharp cheddar cheese, freshly shredded: Melts into a gooey, flavorful blanket that ties all the layers together appetizingly.
- ¾ cup half and half: Adds creaminess and helps create the perfect moist texture inside the casserole.
- 12 large eggs: The binding agent that holds everything together with a soft, fluffy consistency.
- 1 tablespoon onion powder: Enhances the savory elements without overpowering the fresh veggies.
- 1½ teaspoons kosher salt: Balances and intensifies all the flavors perfectly.
- 1 teaspoon cracked black pepper: Adds just the right amount of subtle heat and depth.
How to Make Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe
Step 1: Prepare Your Crockpot
Start by generously spraying a 6 to 7-quart crockpot with nonstick cooking spray. This simple prep step ensures that your delicious casserole will slide right out without any fuss once it’s cooked.
Step 2: Layer the Hash Browns
Spread the 28 ounces of frozen hash browns evenly across the bottom of the crockpot. These seasoned potatoes create the perfect golden and crispy base that soaks up all the wonderful flavors that you’ll build on top.
Step 3: Add the Veggies
Sprinkle the diced green and red bell peppers along with the sweet yellow onion evenly over the hash browns. The colorful vegetables add a bright, fresh contrast and a lively crunch that keeps each forkful exciting.
Step 4: Layer the Meats
Distribute the cooked and crumbled breakfast sausage and smoked bacon over the vegetables. These savory meats bring rich, smoky, and juicy flavors that make this casserole incredibly satisfying.
Step 5: Sprinkle the Cheese
Evenly add the freshly shredded sharp cheddar cheese on top of the meat layer. The cheese melts slowly as the casserole cooks, wrapping all the layers in a luscious, melty embrace that’s downright irresistible.
Step 6: Whisk the Egg Mixture
In a large 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 everything is fully combined. This mixture is key to binding all the ingredients while adding a creamy, soft texture.
Step 7: Cook Low and Slow
Pour the egg mixture evenly over the cheese layer. Cover the crockpot and cook on low for 8 hours. This slow-cooking method allows the flavors to meld together beautifully and the casserole to set perfectly without any rush.
How to Serve Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe
Garnishes
To elevate your crockpot breakfast casserole, add fresh garnishes like chopped chives, green onions, or a sprinkle of crispy fried onions for crunch. A dollop of sour cream or a dash of hot sauce can add exciting layers of flavor and spice — perfect for those who love a little kick!
Side Dishes
This casserole pairs wonderfully with fresh fruit salad or a light mixed-green salad dressed in a tangy vinaigrette to brighten up the richness. You might also serve it alongside warm biscuits or crusty bread to soak up every bit of cheesy, savory goodness.
Creative Ways to Present
For a fun brunch presentation, cut the casserole into squares and serve on a rustic wooden board with small bowls of garnishes and sauces. Alternatively, scoop it into individual ramekins for a cozy, personalized touch — perfect for holiday mornings or special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover casserole in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a fantastic option for quick breakfasts or snacks during the week.
Freezing
This Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe freezes beautifully. Portion it out in freezer-safe containers or wrap tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the casserole gently in the microwave or in a preheated oven at 350°F until heated through. Cover with foil in the oven to prevent over-browning and retain moisture. It reheats well without losing its creamy, flavorful charm.
FAQs
Can I use different types of cheese in this casserole?
Absolutely! While sharp cheddar cheese delivers a nice tang and melts wonderfully, feel free to substitute with mozzarella, Monterey Jack, or even a blend of cheeses depending on your preference.
Is it possible to make this casserole vegetarian?
Yes, you can omit the sausage and bacon and replace them with plant-based alternatives or add extra vegetables like mushrooms and spinach for a delicious vegetarian twist.
Can I prepare this casserole without the crockpot?
While it’s designed for slow cooking, you could bake it in the oven at 350°F for about 45-60 minutes or until the eggs are set and the top is golden, but the slow crockpot method creates the best texture and flavor.
What if I don’t have half and half? What can I use instead?
If you don’t have half and half, you can substitute with whole milk or heavy cream. Using milk will make it a bit lighter, while heavy cream will add extra richness to the casserole.
How do I prevent the casserole from being watery?
Make sure to properly drain the cooked sausage and bacon, and use frozen hash browns that have some seasoning but aren’t overly wet. Cooking on low heat for the full 8 hours allows excess moisture to evaporate and the casserole to set firmly.
Final Thoughts
This Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe has quickly become one of my absolute favorite crowd-pleasers for morning gatherings and lazy weekend breakfasts. It’s unbelievably easy to prepare, comforting to the core, and endlessly adaptable to your tastes. Give it a try — I promise your breakfast routine will never be the same again!
Print
Crockpot Breakfast Casserole with Sausage, Bacon, and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 to 9 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Breakfast Casserole is perfect for a no-fuss, make-ahead breakfast. Combining crispy hash browns, savory breakfast sausage, smoked bacon, colorful bell peppers, sharp cheddar cheese, and a creamy egg mixture, it slowly cooks overnight in a crockpot for a delicious, warm morning meal that serves eight to nine people.
Ingredients
Vegetables
- 28 ounces O’Brien frozen hash browns
- 1 medium green bell pepper, diced (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- ½ cup sweet yellow onion, diced
Meats
- 1 pound mild breakfast sausage, cooked and crumbled (2 cups)
- 1 pound smoked bacon, cooked and crumbled (1¼ cups)
Dairy & Eggs
- 3 cups sharp cheddar cheese, freshly shredded
- ¾ cup half and half
- 12 large eggs
Spices & Seasonings
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Prepare Crockpot: Generously spray a 6 to 7-quart crockpot with nonstick cooking spray to prevent sticking and ease serving later.
- Add Hash Browns: Spread the frozen O’Brien hash browns evenly across the bottom of the prepared crockpot to form the base layer.
- Add Vegetables: Sprinkle the diced green and red bell peppers along with the diced sweet yellow onion evenly over the hash browns for color and flavor.
- Add Meat Layers: Distribute the cooked and crumbled breakfast sausage and smoked bacon evenly over the vegetable layer, creating a hearty protein layer.
- Add Cheese: Sprinkle the freshly shredded sharp cheddar cheese over the meat layer to add creaminess and a rich tang.
- Mix Egg Mixture: In a large bowl, whisk the 12 eggs together with half and half, onion powder, kosher salt, and cracked black pepper until fully combined.
- Pour & Cook: Pour the egg mixture evenly over the cheese layer in the crockpot. Cover and cook on low for 8 hours to allow flavors to meld and the casserole to set.
- Serve: Once cooked through and lightly firm, serve the casserole hot directly from the crockpot.
Notes
- Make sure to cook and crumble the breakfast sausage and bacon ahead of time for best results.
- Do not stir after pouring the egg mixture; layering is key for distinct flavors.
- You can prepare all ingredients the night before and refrigerate, then start the crockpot in the morning.
- This recipe is easily doubled or halved depending on crockpot size.
- Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
