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A close-up slice of a hearty sausage and egg casserole in a white bowl, topped with melted cheddar cheese, bacon, and green onions.

Hearty Slow Cooker Sausage & Hash Brown Breakfast Casserole

Wake up to a delicious and comforting breakfast with this easy slow cooker casserole, packed with savory sausage, crispy hash browns, fluffy eggs, and melty cheese. Perfect for a leisurely weekend or a busy morning.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 lb Ground breakfast sausage cooked and crumbled
  • 30 oz Frozen hash browns shredded, thawed and squeezed dry
  • 1/2 Medium onion finely chopped
  • 1/2 Medium green bell pepper finely chopped
Egg Mixture
  • 12 Large eggs
  • 1 cup Milk whole or 2%
  • 1/2 cup Heavy cream optional, for richness
  • 1 tsp Dry mustard
  • 1 tsp Salt
  • 1/2 tsp Black pepper
Cheese & Toppings
  • 2 cups Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded (optional, for extra melt)
  • 2 tbsp Fresh chives chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Skillet

Method
 

Prepare Ingredients
  1. In a large skillet over medium-high heat, cook the ground breakfast sausage until browned, breaking it apart with a spoon. Drain off any excess grease. Transfer the cooked sausage to a paper towel-lined plate to cool slightly.
  2. In a large mixing bowl, combine the thawed and squeezed dry hash browns, cooked sausage, chopped onion, and chopped green bell pepper. Mix well.
  3. Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter. Spread half of the hash brown mixture evenly in the bottom of the slow cooker. Sprinkle with 1.5 cups of the shredded cheese (Cheddar and/or Monterey Jack). Top with the remaining hash brown mixture.
Whisk Egg Mixture
  1. In the same large mixing bowl (no need to wash), whisk together the eggs, milk, heavy cream, dry mustard, salt, and black pepper until well combined and slightly frothy.
Cook the Casserole
  1. Carefully pour the egg mixture evenly over the hash brown and sausage layers in the slow cooker. Gently press down on the mixture with a spoon to ensure the egg mixture fully saturates all ingredients.
  2. Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or on LOW for 7 to 8 hours. The casserole is done when the eggs are set in the center and a knife inserted comes out clean.
  3. About 15-20 minutes before serving, sprinkle the remaining 1.5 cups of shredded cheese over the top of the casserole. Re-cover and allow the cheese to melt.
  4. Once cheese is melted and bubbly, turn off the slow cooker. Let the casserole rest for 5-10 minutes before scooping out and serving. Garnish with fresh chopped chives, if desired.

Notes

Make Ahead: Assemble all ingredients in the slow cooker pot (without cooking) the night before, cover, and refrigerate. In the morning, place the chilled pot into the slow cooker base and add an extra hour to the cooking time on either setting.
Variations: Feel free to add other vegetables like mushrooms, spinach, or bell peppers. Cooked bacon or ham can also replace or be added to the sausage.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
Consistency: For a slightly crisper top, you can remove the lid for the last 30 minutes of cooking if your slow cooker allows for a bit of evaporation, but it won't get truly crispy like an oven-baked casserole.