Crockpot Breakfast Casserole

Crockpot Breakfast Casserole

You may have made breakfast casseroles in a slow cooker before but I love this  Crockpot Breakfast Casserole recipe more than most because I’ve incorporated fresh potatoes rather than hash browns from the freezer. As the saying goes “the fresher the better” and you will be pleasantly surprised how the texture and density of the fresh potatoes makes this breakfast casserole hearty and delicious.

I love getting up in the morning and knowing that breakfast is already cooked. How great is that! My family loves this recipe and so do I. I also love how easy it is to fix in the Crockpot. I really like the fresh potatoes that are in this dish but I have to admit that I left out the bell pepper as I have never liked them. I know – I’m strange fut I have always gotten heartburn from them.

Crockpot Breakfast Casserole


  • 1 lb. ground sausage, browned (or your favorite breakfast meat)
  • 1 bell pepper, diced
  • 3/4 c. shredded cheddar cheese
  • 1 onion, diced
  • 16 oz. Klondike medley potatoes (or your favorite potato)
  • 7 eggs
  • 1/2 c. milk
  • Johnny’s Seasoning Salt, to taste (or your favorite brand)


  1. Layer ingredients in the slow cooker, starting with the Klondike potatoes.
  2. Place browned sausage on top of potatoes.
  3. Layer peppers, onion, and cheese in that order.
  4. Whisk eggs and milk together and pour over layers in slow cooker. Make sure everything gets nice and moist from the egg mixture.
  5. Sprinkle with Johnny’s Seasoning Salt (or your favorite seasoning salt)- I use about 1-2 teaspoons.
  6. Cover and Crock on LOW for 7 hours.
  7. Wake up to a delicious breakfast casserole! I like to serve with fresh fruit. (and leftovers make a great snack or even dinner.)

Thanks to Crock Pot Girl for this delicious Crockpot Breakfast Casserole recipe.