This Crockpot Breakfast Casserole has been our go-to for holiday mornings and lazy weekend brunches for years. I discovered this layered, slow-cooked combination one chilly December when I needed something I could set and forget while the house filled with coffee and the smell of wood smoke. The texture is the magic: a crisped edge of hash browns beneath a fluffy, custardy egg layer studded with smoky bacon and savory sausage, finished with gooey shards of sharp cheddar. Guests walk in to the warm, savory aroma and feel instantly at home.

What makes this dish special is how forgiving it is. It transforms simple pantry staples into something celebratory without fussy timing or last-minute stove work. I often double the batch for big family mornings; the top browns slightly where it kisses the crock pot rim, while the center stays tender and moist. Over the years I learned a few small habits—like letting it rest briefly before serving and using freshly shredded cheese—that changed it from good to memorable.

Ingredients

• 28 ounces O’Brien hash browns: Frozen diced potatoes with peppers add body and a foundation. Use a quality brand like O’Brien for consistent seasoning; do not thaw—frozen potatoes form a better base and absorb the custard evenly.
• 1 medium green bell pepper, diced (about 1 cup): Adds a bright vegetal bite. Look for firm peppers without soft spots; dice into 1/4-inch pieces so they cook through in the long, slow heat.
• 1 medium red bell pepper, diced (about 1 cup): Sweetness and color balance the savory meats; red peppers also add a pleasing contrast against the yellow eggs and white potatoes.
• 1/2 cup sweet yellow onion, diced: Caramelizes slightly during the long cook and melts into the potato layer—dicing small ensures even cooking.
• 1 pound mild breakfast sausage, cooked and crumbled (about 2 cups): Brown in a skillet first to render fat and build flavor; drain excess grease so the casserole isn’t greasy.
• 1 pound smoked bacon, cooked and crumbled (about 1 1/4 cups): Use thick-cut smoked bacon for the best texture. Cook crisp, then crumble; the smoky notes cut through the richness.
• 3 cups sharp cheddar cheese, freshly shredded: Freshly shredding gives better melting and avoids the anti-caking agents in pre-shredded cheese. Sharp cheddar adds a tangy backbone.
• 12 large eggs: The custard base—use large eggs at room temperature for a silkier texture.
• 3/4 cup half and half: Creates a rich, tender custard; whole milk works in a pinch but the texture will be slightly lighter.
• 1 tablespoon onion powder: Boosts savory depth without extra moisture.
• 1 1/2 teaspoons kosher salt: Adjust to taste, especially if your bacon or sausage are very salty.
• 1 teaspoon cracked black pepper: Freshly cracked for the best aromatics.

Instructions

Prepare the crock pot:Generously spray a 6 to 7-quart slow cooker with nonstick cooking spray to prevent sticking at the edges. A light lining of butter is an alternative. Preheat on low for 10 minutes if your model benefits from starting warm; this can help ensure even cooking.Layer the hash browns:Spread the frozen O’Brien hash browns evenly across the bottom of the prepared crock pot. Do not thaw—the frozen state helps the potatoes hold texture and absorb the egg mixture without turning mushy.Add vegetables:Evenly scatter the diced green and red bell peppers and the diced sweet yellow onion over the hash brown layer. The long cooking time will soften these into a pleasant, almost jammy texture that melds into the potatoes and meats.Layer the meats:Sprinkle the cooked, crumbled sausage and the cooked, crumbled bacon over the vegetable layer. Cook the sausage and bacon ahead until nicely browned; drain the sausage on paper towels to avoid excess grease pooling in the slow cooker.Add the cheese:Scatter the freshly shredded sharp cheddar over the meat layer in an even blanket; this helps the custard attach and creates pockets of gooey cheese throughout.Make the custard:In a large mixing bowl whisk together the 12 large eggs, 3/4 cup half and half, 1 tablespoon onion powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon cracked black pepper until combined and slightly frothy. Room-temperature eggs incorporate more air and produce a lighter texture.Pour and cook:Pour the egg mixture evenly over the cheese layer. Cover and cook on low for 8 hours; avoid lifting the lid frequently because heat and steam are essential for a consistent set. The top should be golden and the center set but not rubbery.Rest and serve:Allow the casserole to rest 10–15 minutes before scooping; this helps the custard finish setting and makes serving cleaner. Use a wide spatula and serve hot.

Storage Tips

Cool the casserole to room temperature for no more than two hours then refrigerate in shallow airtight containers. For best quality, consume within 3–4 days. To freeze, cut into portions and wrap each piece tightly in plastic, then place in a freezer bag—label with date and freeze up to 3 months. Reheat in a 350°F oven covered with foil for 15–25 minutes from refrigerated, or bake from thawed frozen pieces for 20–30 minutes until hot through; a gentle oven keeps the custard creamy.

Ingredient Substitutions

For a lighter version, swap the half and half for whole milk or a plant-based creamer; expect a slightly less rich custard. Replace pork bacon with turkey bacon and swap breakfast sausage for a lean turkey or chicken sausage for lower fat. Use pre-shredded cheese in a pinch, though freshly shredded melts better. For a vegetarian take, omit sausage and bacon and add sautéed mushrooms and spinach—add extra seasoning to compensate for the missing meat saltiness.

Serving Suggestions

Serve with a crisp green salad and a simple fruit platter to brighten the plate. Garnish with sliced scallions or fresh chopped parsley for color and an herbaceous note. For a brunch spread include warm biscuits, roasted tomatoes, and a mild yogurt parfait. Leftovers toast beautifully in a skillet with a knob of butter for a quick second-day breakfast.

Cultural Background

This layered slow-cooker dish draws on American comfort cooking traditions—combining breakfast meats, potatoes and eggs in a casserole form that evolved as a practical solution for feeding families and guests. Variations of baked strata and layered egg dishes have been staples in community gatherings and church suppers; using a slow cooker modernizes that tradition for hands-off convenience while preserving the convivial spirit of a shared morning meal.

Seasonal Adaptations

Swap peppers for roasted winter squash and caramelized shallots in autumn for a seasonal twist. In spring, add bright asparagus tips and peas; in summer use fresh corn kernels and cherry tomatoes for a lighter feeling. For holiday brunches add a pinch of smoked paprika or a dash of maple syrup mixed into the sausage for a festive aroma.

Meal Prep Tips

Assemble the layers into the crock pot insert the night before and cover; store in the refrigerator. In the morning, whisk the egg mixture and pour it in, then cook on low the required 8 hours. Alternatively bake assembled casserole in a 350°F oven for 45–60 minutes if you are short on time—cover the first half and uncover to brown the top at the end. Use labeled portion containers for quick grab-and-go reheats.

This dish always reminds me of relaxed mornings when family members wander in, still in pajamas, drawn by the smell of something warm and homemade. Give it a try the next time you have company—or just want a special weekly treat.