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This deliciously easy Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole is the perfect way to start your day! It is simple, easy, and requires absolutely zero waking up early!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to make Slow Cooker Sausage Hashbrown Egg Casserole
This breakfast is so simple and easy, and can even be prepped the night before!
Slow Cooker Breakfast Casserole Ingredients
To make Slow Cooker Sausage Hashbrown Egg Casserole you’ll need:
- Frozen hash browns or country potatoes – Potatoes make this breakfast hearty and help the eggs have something to hold their shape.
- Salt and pepper – salt and pepper are essential to have a well seasoned tasty breakfast dish. Season each piece to taste when serving.
- Basil and oregano – basil and oregano are both great flavor powerhouses and will give this casserole an aromatic flavor direction.
- Sausage crumbles – sausage is high in fat and gives this breakfast a higher protein content and a rich flavor.
- Eggs – eggs are the binder here. Use high quality eggs for the best flavor and texture.
- Mozzarella cheese – mozzarella is high in fat and flavor and also helps to bind the breakfast slow cooker casserole. As a plus it adds a rich delicious cheese flavor.
Breakfast Casserole Process
Once you assemble all the ingredients, make the slow cooker sausage and hashbrown egg casserole using the following method:
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Grease the bottom of the slow cooker well with cooking spray.
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Add the potatoes/hash browns and seasonings and toss.
Add the sausage on top of the potatoes.
In a small bowl mix the eggs, milk, and hot sauce until frothy. Pour the eggs over and top and cover with the lid.
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Spread the cheese over the top and cover with the lid.
Cook on low for 7-8 hours or high for 4-5 hours or until eggs are puffy and firm. Remove the lid and let casserole sit for about 15 minutes to set before enjoying!
Tips and Tricks
No Need to Thaw: Put frozen hashbrowns right into the slow cooker. Thawing can make them soggy.
Any Cheese Works: Choose shredded or diced based on your texture preference.
Precook the Sausage: Always brown your sausage before adding it to the slow cooker to render the fat and develop deeper flavor.
For extra flavor: Use spicy Italian sausage or breakfast sausage with sage or maple.
Layer Wisely – Use this layering order to keep the casserole intact so it all cooks properly:
- Hashbrowns
- Cooked sausage
- Cheese
- Repeat if desired
- Pour beaten egg mixture over the top
This ensures even distribution and cooks the eggs evenly.
Add Veggies: Chopped onions, bell peppers, or spinach add flavor, color, and nutrients.
Spices: Mix paprika, garlic powder, black pepper, and a pinch of dry mustard into the eggs for a brunchy zing.
Cheese Variety: Blend sharp cheddar with pepper jack or Monterey Jack for extra kick and meltiness.
Avoid Overcooking: be sure to find the right cooking time for your temperature setting to get the best results.
- On LOW: Cook for 6–8 hours (perfect for overnight).
- On HIGH: 3–4 hours if you’re short on time.
- Tip: Start checking around the 6-hour mark on low—edges should be set and center just firm.
Make it creamy: Whisk in a little sour cream or half-and-half with the eggs for creamier texture.
Drain if Needed: sometimes sausage can give off extra oil and moisture that isn’t absorbed into the dish, simply drain excess if there is any at the end of cooking.
Let Rest: Let it rest 10–15 minutes before serving for clean slices.
Garnish: Top with fresh herbs (chives or parsley), a dollop of sour cream, or even hot sauce. Pairs well with fruit salad or toast for a full brunch.
Prep Ahead: Assemble the night before (minus eggs), refrigerate, then add eggs in the morning and cook.
Leftovers: Store in fridge up to 4 days; reheat in microwave or oven.
Freezer Friendly: Cut into squares and freeze individually—great for grab-and-go breakfast.
Do NOT skip the seasoning step, or season out of order – YOU NEED TO SEASON THE POTATOES, WELL. You might want to sprinkle a little salt and pepper on the top of the dish, according to your tastes, but don’t skip seasoning the potatoes well. Add salt, pepper, herbs, and toss them so its coated well. Do this before you add all the other ingredients- or you will end up with bland, flavorless potatoes. Trust me on this one!
FAQs
You don’t need to add the sausage to make this casserole. If you leave it out the result will be less rich since you lose the fat from the meat. You can add some sautéed vegetables of your choice.
You can use any cheese for this recipe. I prefer a cheese that will melt easily so the casserole comes together easier.
Leftovers will keep in an airtight container for 3-4 days in the refrigerator.
What to serve with Breakfast Casserole
If you are a fellow breakfast lover, check out my other favorite recipes!
Serve this casserole alongside, Easy Apple Banana Cake Bread, Peach Blueberry Dutch Baby Oven Pancakes, 2-Ingredient Easy Mulling Spiced Donuts, Poblano Egg Breakfast Tacos, or Cheesy Chorizo Egg and Potato Skillet
For more incredible breakfast recipes click here!
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Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
Equipment
- Ninja MC1001 Foodi PossibleCooker PRO 8.5 Quart Multi-Cooker, with 8-in-1 Slow Cooker, Pressure Cooker, Dutch Oven & More, Glass Lid & Integrated Spoon, Nonstick, Oven Safe Pot to 500°F, Sea Salt Grey
Ingredients
Instructions
- Grease bottom of slow cooker
- Add potatoes or hash browns to bottom of cooker
- Add seasonings and toss with potatoes
- Layer sausage on top of potatoes
- Top with cheese
- In a bowl whisk the eggs, milk, and hot sauce until frothy.
- Pour eggs over the casserole and add lid
- Cook on low for 7 to 8 hours or high for 3-4 hours until eggs are puffy and firm! Let casserole rest about 15 minutes uncovered before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi what did you put on the top after? Thanks!
Tomato and diced green onion 🙂
Would this work with fresh potatoes?
I haven’t done them, but I don’t see why not. The only thing I’d do is maybe toss them in a bit of oil first to be sure they really won’t stick!
Great recipe. This will be perfect for my office potluck! I can’ twait to try it.